Sunday, February 17, 2013

Stuffed Grape Leaves (Dolma) with Tzatziki Sauce


For Dolma:

1lb Ground chicken
2/3 cup long grained rice
1/3cup dill finely chopped
1/3 cup spring onion finely chopped
1/3 cup white onion finely chopped
1 tsp  freshly ground pepper
1 tsp red chilly powder
1tbs tomato paste
3 garlic cloves finely chopped
3 tbs Olive oil
1 tbs butter
4 tbs Lemon Juice
Salt to taste
1 Jar preserved grape Leaves

For Tzatziki Sauce:
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon pepper


Dolma:Mix the ground chicken, rice, dill, both onions, garlic, salt, chili powder, butter, olive oil, tomato paste and pepper.

To assemble the dolma, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, and then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.

Cover the bottom of a large saucepan with a layer of grape leaves. Stack dolma in a circular pattern in the pan. Put a heavy plate on the dolma then add enough water to just cover the top of your last stack. Cook it for 40 mins on medium flame uncovered. After 40 mins bring the flame to medium low add lemon juice and cook it for another 40 mins covered. Serve with Tzatziki sauce.

Tzatziki sauce:In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.