Lengthy might this wonderful Spring-like climate proceed. That, and successful the lottery would make me a really pleased lady 🤣
Till then, let’s discuss meals! I made yalancı dolma yesterday, which is the non-meat model. I had no vine leaves left within the freezer, so I needed to go for jarred vine leaves, which you simply should cook dinner a bit longer than contemporary vine leaves. To make 40’ish:
40’ish vine leaves
6 tbls further virgin olive oil
three tbls lemon juice
1 massive onion diced
300 gms rice
half bunch of chopped parsley
three tbsp dried mint
1 blik gepelde tomaten
2 tbls tomato paste
1 tsp sugar
Zout & peper om te stylen
Soak the vine leaves in scorching water for 10 minutes, drain and set to 1 facet
Soften the onions in three tbls of olive oil within the frying pan (takes 15-20 minutes).
Then add the rice and fry collectively for 5 minutes. Then add in: the mint, parsley, tomato paste, seasoning, sugar and fry for an extra minute or two. Add to a big bowl and blend along with the tin of chopped tomatoes.
Take a teaspoon of stuffing and place into the center of your vine leaf (make certain the leaf is vein facet up). Then fold over the center, do one full roll, then fold in all sides after which proceed to roll till you get to the tip.
In a large and deep saucepan, place the dolma’s not too shut to one another. As soon as the underside layer has been carried out, then begin a second layer, however criss-cross to the alternative facet of the primary layer.
Add the remaining olive oil, lemon juice, after which get a few tea-plates and place on high of the dolma in order that it’s lined. Then add ample water to round 1.5 inches above the dolmas. Carry to the boil with the lid off, then place the lid on, and simmer for 40 minutes. Let it relaxation for 15-20 minutes, then dive in! 😋