Divina Stuffed Grape Leaves (Dolmas) in Can, 7 oz
Transfer them to a mixing bowl to cool. Add the rice, mint, salt and 1/4 cup (4 Tbsp) of lemon juice to the mixing bowl with the cooked onions and garlic. Stir to combine well. Gently unroll/unfold the grape leaves from the jar and lay flat on a clean surface (3 or 4 at a time).
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Let cool slightly. In a large bowl, combine beef, cooked onion, rice, chopped herbs, cumin, salt, and pepper. On a clean working surface, place a grape leaf shiny side down. Put about 2 tablespoons of the beef/rice mixture in the middle of the leave, closer to the stem.
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Prepare an ice bath. Bring a large pot of water to a boil. Wash the grape leaves well. Cut off any remaining stems as close to the leaf as possible. If the leaf veins just below the stem attachment seem tough, snip these out with scissors. Stack 20 leaves on top of one another.
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The vine itself is reddish and the leaves are bright green. Grape leaves should be about 4- to 6-inches in size. Pick the leaves like this: Pick the leaf at the point where the leave stem meets the vine, keeping the stem on the leave and snapping it from the fine. Don't pick the leaf from it's own stem.
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Let this warm up and come to a simmer. In a separate mixing bowl crack one whole egg and one egg white (reserve the yolk) and beat the eggs with a hand mixer to give the sauce an extremely smoo th texture. While beating the eggs, add the lemon juice. Continue beating the mixture and add in ten egg yolks one at a time.
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Place a plate upside down on the stuffed grape leaves and cover with a lid. Place the pot over medium high heat until the water starts simmering. Turn the heat on low and cook covered for about 45 minutes. To see if the dolmas are cooked, take one out of the pot and let it cool for a minute.
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You can now follow our method for freezing them: Cool: Allow them to sit on the side and cool to room temperature, which usually takes a few hours. It may go a little quicker if you spread the dolmades out in one layer and give a little space between them. Bag Up: Pack the cool dolmades into the freezer bags one at a time.
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Add water as necessary to keep grape leaves covered. The Spruce Eats / Teena Agnel. Remove the pan from the heat, uncover, and let the dolmas cool in the liquid for 20 to 30 minutes. The Spruce Eats / Teena Agnel. Using a slotted spoon, gently transfer the dolmas to a serving dish.
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Add the shallots, garlic, parsley, mint, chives, allspice, coriander, cinnamon and the berries, if you are using them. If you are zesting the lemons, add the grated zest, too. Mix well and set in a bowl. Line a shallow pot with grape leaves; this prevents the stuffed grape leaves from sticking to the pot.
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Remove from heat. In a small bowl mix together 1/4 cup (60 ml) freshly squeezed lemon juice and 1/2 tablespoon flour. Mix with about 1/2 cup (125 ml) water from the pot. Mix well until not lumpy, and pour this over the dolmades. Gently shake the pot so that the lemon mixture coats all the dolmades.
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If so, you are not alone. Fact is, these delicious stuffed grape leaves can indeed be frozen for up to three months after cooking. Our article will walk you through the steps to properly freeze and defrost your dolmas without losing any flavor or texture.
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Heat oil in a skillet and sauté the onions and pine nuts for several minutes, until the onions soften and turn translucent. Remove with a slotted spoon and add to the rice mixture. Sauté the ground beef until browned and cooked through. Drain excess fat, then add to the rice mixture. Rinse and dry the grape leaves.
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Next, slice the potatoes and prepare the filling ingredients. Finely chop the parsley and mint, slice the scallions, and chop the tomato and onion to ¼-inch dice (0.6 cm). In a medium mixing bowl, mix the dry rice, raw ground meat, parsley, mint, scallions, tomato, onion, and ¼-cup of olive oil.
Authentic Dolma Recipe (Stuffed Grape Leaves) • Unicorns in the Kitchen
Mix the water, lemon juice, and the remaining olive oil and pour on top of the stuffed grape leaves to partially cover them. Put a flipped-over plate on top in your pot and place something heavy on top. Cook on medium heat for 30 minutes, with the lid on, until most of the water has been soaked up.
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Here's how: First off, make sure your stuffed grape leaves have cooled down completely before freezing them. Next up, arrange the dolmas on a baking sheet in one layer. Cover tightly with plastic wrap or aluminum foil and place in the freezer until they're frozen solid (usually takes about 4-5 hours).
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Step 2: Prepare the Stuffing. The stuffing here is made of rice, cooked ground beef, and a few chopped fresh herbs (parsley, dill, and mint). First, rinse the rice and soak in water for 20 minutes (this is an important step, read on for more tips.) Then drain well. And while the rice is soaking cook the meat.