How To Cook: |
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FOR STUFFING:
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1. Place meat in bowl and add onion, rice, mint, dill, salt and pepper, and tomato sauce if desired.
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2. Knead well.
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3. This stuffing may be used for a variety of dolmas, for example: Eggplant, Green Pepper, Tomato, Zucchini (these may be cooked separately or together, for assorted dolmas) OR Grape Leaf, Cabbage Leaf (these two are never cooked together).
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EGGPLANT DOLMAS:
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1. Choose a short round eggplant, since it is cooked upright in a saucepan.
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2. Cut off the stem-end and keep for a cover.
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3. Peel the eggplant lengthwise in strips, alternating peeled and unpeeled strips.
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4. Scoop out the inside, leaving a shell ½-1 inch thick.
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5. Fill with stuffing and replace with stem-end cover.
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GREEN PEPPER TOMATO DOLMAS:
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1. Slice through top of pepper or tomato but do not sever it, for it will serve as a cover.
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2. Remove seeds and membranes.
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3. Fill with stuffing and close cover.
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ZUCCHINI DOLMAS:
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1. Clean the outside of zucchini and cut off one end to use as a cover.
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2. Scoop out the inside, leaving a ½-inch shell.
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3. Stuff and replace cover, fastening it with cocktail sticks.
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COOKING DIRECTIONS (FOR ALL):
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1. When preparing dolmas, place eggplant and zucchini dolmas upright at bottom of saucepan, follow with a layer of green pepper dolmas, and top them with a layer of tomato dolmas.
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2. Add 2 tablespoons of butter and 1 cup of water, cover and cook over medium heat for 30-40 minutes, or until vegetables are soft.
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3. If any stuffing is left over, form into meat balls and place between stuffed dolmas in the saucepan.
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