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Stuffed vineleaves, Dolmeh barg, Dolma,Sarma
Iran Israel Greece Lebanon Turkey Armenia Russia Azerbaijan Ouzbekistan Tajikistan Serbia
This (important) recipe is known in so many countries...

Ingredients :
a jar of vineleaves, (2 leaves for each dolmeh)
basmati rice 3 cups
dried dill 3 tbsp
currants (soaked in a cup of water) 1 handful of
pine nuts 1 handful
juice of 2 lemons
dash of olive oil, salt

Recipe of stuffed vineleaves :
Wash and cook the rice with dried dill, a pinch of salt and a table spoon of oil.
When the water is almost evaporated, stir gently to divide up uniformly herbs in the rice, without breaking rice grains.
In a big bowl, mix the rice with the pine nuts and the currants.
Drain and unroll the vineleaves in a plate being carefull not to tear them
Cover the bottom of a pan with some unusable leaves (which are torn or too small),

Folding of dolmas (or dolmeh or sarma) :
place in your hand 2 head-footed over lapping leaves (veins upwards, tails in the middle),
Full with 1 tbsp of stuff and fold up leaves in 4 (veins always in the middle of the dolmeh)
Press to pack and close,
Place the dolmas multi-storey in the pan,
Pour the lemon juice and the olive oil dash on the top,
Put the remaining leaves on the top of the pile, place a heavy plate (or a clean flat stone) on it to press and close the cover of the pan,
Cook over (very) low heat for 15 min, adding (little) water progressively when needed.
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© marmiton.org
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