Friday, December 21, 2007
In this recipe, you need to eyeball the amount of grape leaves, depending on the size of the leaves too. So I'm just gonna assume that we're using 100gr of leaves and here's a useful tip: if you roll them all and still have some filling left, very simple: stuff a potato, tomato or a bellpepper!
1 big tomato or 2 medium ones diced.
1 medium onion diced
3/4 cup of rice (any kind, I prefer white)
1 bunch of fresh parsley chopped
Juice of 1 big lemon or 2 small
1/2 tablespoon of allspice (or 7 spices)
1/2 tablespoon of salt
1/2 cup of olive oil (or a bit more)
Preparing the Pan:
Take few leaves and line them up in the bottom of the pan (why? cause grape leaves stick quickly to any pan! and then add on top of those the sliced potato.
If you are using fresh grape leaves, soak them in hot water and some salt for half an hour, or until completely soft then drain. If you are using the ones that you buy in the jar, soak them in warm water for few minutes then let them drain.
- Mix all the ingredients together and get ready to roll.
Rolling grape leaves:
Cut the stems if there's any and start adding the filling in the middle of the leaf, then fold the sides and roll while pressing a bit to let the juice out and also to make it a bit tight so it doesn't fall apart. (just like spring rolls). Then line them up in the pan on top of the potato layer. After you finish, get a plate that can fit inside the pan, flip it upside down and place it on top of the grape leaves to press them so when they start cooking they don't fall apart. Now add water just to cover them and let them cook on medium for about 12 minutes, if they boil too much reduce the heat. It's optional to add more lemon juice while they cook. Tasting one is always better to check if they're done :)
Thursday, December 20, 2007
Ingredients: (4 persons)
Half a kilo of lean minced meat (or1/3pound)
1 cup of chopped parsley
1 medium onion chopped
1 tablespoon of all spice
1 teaspoon mustard
1/2 teaspoon salt
2 big potatoes, peeled and cut in medium rounded slices
1 big onion sliced in medium rings
1 big tomato sliced in medium rings
1-2 cups of tomato sauce
Vegetable oil for frying the potatoes
1 teaspoon of flour
Mix meat, parsley, chopped onion, spices, mustard, salt and the egg all together, let it sit for at least an hour in the refrigerator. Meanwhile, half-frie the potato slices, and let drain on paper towel. Get the meat from the fridge and make patties then in a non stick hot pan let the patties slightly cook then remove into a seperate dish. Now get an oven serving dish deep enough to hold the tomato sauce, rub it with some butter and start layering: the meat first, then the potatoes, then sliced onion, then sliced tomato and finally add the sauce mixed with 1 teaspoon of flour. bake into a 375 degrees oven for half an hour or until the sauce cooks with the rest of the ingredients.