dolmades

• porsi: 24

Bahan-bahan

1/4 cup (60ml) olive oil

1 medium (170g) red onion, chopped finely

6 green onions, sliced thinly

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon grated lemon rind

1 cup (200g) long-grain white rice

1.5 litres (6 cups) water

1 cup finely chopped fresh parsley

1 cup finely chopped fresh mint

48 vine leaves in brine (250g)

1/2 cup (125ml) lemon juice

Petunjuk

1. Heat 1 tablespoon of the oil in medium saucepan, cook onions, garlic, cumin and rind, stirring, until onions are tender.

2. Add rice and 2 cups of the water, cook, stirring, about 5 minutes or until water is absorbed. Cool slightly, stir in parsley and mint.

3. Drain vine leaves; wash under cold water. Pat dry with absorbent paper. Place two vine leaves, overlapping slightly, on bench. Place rounded tablespoons of rice mixture in centre of each pair of leaves; roll tightly to enclose. Repeat with remaining mixture and leaves.

4. Place dolmades, overlapped edges underneath, close together, in large saucepan. Pour combined remaining oil, remaining water and juice over dolmades. Place medium plate on top to keep dolmades in position while cooking. Cover pan with foil; bring to a boil. Reduce heat; simmer, covered. about 1½ hours or until dolmades are cooked through.

5. Non-vegans can serve dolmades with yogurt, if desired.

Catatan

per dolmade 25g fat: 236kJ store Dolmades can be made 2 days ahead and refrigerated, covered.