There is no one recipe for dolmades. It is a common idea for a dish which spans across nations and continents. There is a traditional version to each region. There is of course the Iraqi dolma, an Arabian Gulf malfoof version, all the way to the Turkish and Greek dolmades.
This particular recipe is of the Arabian Gulf variety, which includes the salty-sweet insertion of stuffed dry prunes along with the rest.
Adapted from the Senses 2 cookbook.
Ingredients:
2 potatoes
2 cups diced tomatoes
1/2 jar vineleaves
3 (very) large onions
25 prunes
2 cups diced tomatoes
2 cups diced onion
1 cup chopped parsley
400g minced meat
1 cup rice, rinsed and drained
4 cloves garlic, crushed
1/3 cup lemon juice
1/3 cup olive oil
2 tsp salt
1 tsp pepper
1 heaping tsp curry (Madras)
1 tsp allspice
2 stock cubes dissolved in 2 cups boiling water
Method:
To make the filling,
simply mix all the ingredients thoroughly together (tomatoes, onion, parsley, minced meat, rice, garlic, lemon juice,olive oil, salt, pepper, curry, and allspice)
Prepare the vegetables:
- drain, rinse, and separate the vineleaves
- cut the onions only halfway to the core, from head to root. Boil for 20 minutes then let cool. Separate the onion layers.
- de-seed the prunes
- thickly slice the potatoes and place in a single layer on the bottom of a medium pot.
- spread 2 cups diced tomatoes over the potatoes.
Fill vineleaves with a heaping teaspoon of the filling, fold the sides, then roll up.
Arrange the vines over the potatoes and tomatoes.
Fill the onion layers, roll up, and arrange on top of the vineleaves.
Fill the prunes by stuffing with your finger, arrange over the onions.
Place a heavy plate upside down over the dolmades.
Pour the hot stock over them and bring to a boil.
Cover, reduce to a simmer and let cook for 90 minutes to 2 hours.
Remove from heat and let cool for 10 to 15 minutes before inverting on the serving dish.
Delicious hot, with some plain or minted yogurt, and also good cold.
صحة و عافية
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