Chef Don's Kitchen Recipe File

 

RECIPE NAME:

Dolmas

Original Date:

DIRECTORY:

Appetizers Hot

4/13/01
Notes  

 
     

Sensitivity:

 

Ingredients

Yield: approx. 20 pieces

Yield: approx 40 pieces

Specs

A:

olive oil

1 TBSP

2 TBSP

  

lamb, lean ground

1 lb wt

2 lb wt

  

onion, diced 1/8"

1 cup

2 cups

  

B:

red bell pepper, diced 1/8"

½ cup

1 cup

  

Basmati rice raw

1 cup

2 cups

  

salt mix 3:1

2 tsp

4 tsp

  

cayenne

1/8 tsp

¼ tsp

  

C:

tomato whole in juice, pureed with juice

¾ cup

1½ tsp

Alta Cucina

currants

2 TBSP

¼ cup

  

pinenuts, toasted

2 TBSP

¼ cup

  

craisins, dried cranberries

2 TBSP

¼ cup

  

Italian parsley, minced

¼ cup

½ cup

  

oregano, fresh minced

2 TBSP

¼ cup

  

mint, fresh minced

2 TBSP

¼ cup

  

dill, fresh minced

3 TBSP

6 TBSP

  

D:

grape leaves, rinsed, drained

as needed

as needed

  

E:

lemon juice, fresh

½ cup

1 cup

  

chicken broth

3 cups

6 cups

  
       

In large sauté pan over medium high heat sauté lamb and onion in olive oil until browned.

Add "B" ingredients and sauté 2 more minutes. Add "C" ingredients and heat through.

Remove from heat. Let cool to room temperature.

Lay out grape leaves, shiny side down.

Place ¾ oz wt (1 ½ tsp) on each leaf and roll up folding sides in like a burrito. Dolmas must be rolled neatly and pretty tight to cook correctly. Have someone show you how to do this.

Line 4" half hotel pans with small or torn grape leaves.

Place Dolmas in pan with seam side down. Fit the Dolmas in snugly but not squished together. Line entire pan with Dolmas. Cover with additional grape leaves.

Bring "E" ingredients to a boil, then pour over Dolmas.

Weigh down Dolmas by placing a perforated 4" hotel pan on top.

Cover both pans with foil sealing well.

Bake in 350° convection oven for 45 minutes until liquid is absorbed and rice is tender.

Remove foil and let cool in walk in.

When cool place in a clean container. Label, date, initial and refrigerate.