Sunday, February 26, 2012

Dolmeh Barg

1/3 lb ground beef
1 onion
½ teaspoon saffron
½ teaspoon pepper
½ teaspoon turmeric
½ teaspoon salt
5 tablespoons olive oil
1 small bunch parsley
3 tablespoons yellow split peas
1 (8-ounce) jar grape leaves, rinsed and drained
1 cup lemon juice

Boil the rice per the instructions for Chelou with can be found on this site, drain and save the rice water.  In a frying pan add 1 tablespoon olive oil.  Saute the beef, onions, saffron, pepper, turmeric, and salt in the pan over medium heat.  Chop the parsley and add to the pan.  Cook the split peas in boiling water for 5 minutes, drain, and add to the frying pan with the meat.  Add the rice to the pan.  Stir the ingredients of the frying pan well and cook for an additional 5 minutes then leave aside to fill the grape leaves.
Bring a big pot of water to a simmer.  Dip the grape leaves in hot water for 5 minutes or until pliable.  Drain then trim the stems and any hard veins from the leaves.  
To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down.  Put 2 tablespoons of the meat and rice filling in the center of the leaf. Fold the stem and tip over the filling and then fold both sides toward the middle, and roll together.  The roll should be snug but not overly tight because the rice will swell once it is fully cooked.  Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
In a large deep pan add 2 cups rice water, the lemon juice, and the olive oil.  Add the rolled dolmeh and bring the pan to a simmer.   Cover tightly and simmer over very low heat for 40 minutes or until the dolmeh are tender to a fork.  Serve warm alongside your favorite dish.

This recipe and others can be found at

No comments:

Post a Comment