|
|
 |
Vegetable
dishes |
|
Yalanci Dolma (Stuffed
Vine Leaves)
|
| |
Serves
4-5 |
| |
|
| |
Ingredients |
|
 25
vine
leaves
- one and a
half cups of onions, finely chopped
- one cup of
spring onions, finely chopped
- 1 cup of
olive oil
- 1 cup of
rice
- Salt and
pepper
- Juice of 2
lemons
- Half a cup
of dill, finely chopped
- quarter cup
of fresh mint, finely chopped
|
| |
|
| |
Prepraration |
| |
- Blanch the vine leaves,
drain and allow to cool
- Mix all the ingredients
except the lemons and wrap in the vine leaves, forming them into roll shapes
- Place some of the vine
leaves on the bottom of the pan, then place the rolls in outward radiating
circles, evenly spaced and close to one another
- Gently place a plate that's
not too heavy on top of the vine leaves so that they don't break open during
cooking
- Add the lemon juice and
enough water to cover the rolls
- Boil gently until the water
had been absorbed and rice cooked
- Allow to cool then arrange
on a plate, garnished with slices of lemon
|
| |
Pictorial
Description
|
| |
|
| |
|
|
Recipies |
 |
 |
| |
|
|
|
| |
|
|
References |
| |
- Vegetarian
dishes have been marked with sign
- Albrecht, M.
(1994), Turkish Cypriot and Mediterranean Cookery,
Havellia Publishing, London.
- Salaman, R.,
(1991), The Cooking of Greece and Turkey, Sainsbury
Cookbooks, London.
- Jemal, H., Cyprus
Today, various.
|
| |
Arts
& Culture
|
|
|
|
 |
|
