Thursday, November 22, 2018
(Last Updated On: November 19, 2018)

Turkish dolma

You can make this recipe with large grape leaves, which obviously results in a larger vegetables and frumenty package, making them ideal for a filling lunch or light dinner. Since they are time and labor intensive to make, this recipe is a pretty large quantity. You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use.

 

Ingredients

Ingredients Qt
Frumenty  one and half of glass
Grape leaves  required amount
Olive oil  5 tbsp
Parsley  2 tbsp
Mint  1 tbsp
Scallion  1 tbsp
Coriander  1 tbsp
Lime juice  1 tbsp
Walnuts  1/3 glass
Salt and pepper  required amount

 

Preparation

Step 1: Place the leaves in hot water for 3 minutes.

Minced walnuts and pour in a bowl with vegetables and frumenty. Add salt and pepper. Stir well.Add lime juice.

 

Step 2: To fill and roll the leaves, gently separate one leaf and place it shiny-side down on a work surface. Place a pinch (up to a teaspoon) of the filling on the leaf, where the stem joins the leaf.

 

Step 3: Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf.

Let it cook for 15 minutes.

 

Amazing Turkish Dolma

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1 Comment

m0namona August 25, 2018 at 6:00 am

it is good to add rice too

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