Sizzled Dolmas With Yogurt And Brown Buttered Pine Nuts

• 份量: SERVES 4

配料

PRODUCE

• 2 garlic cloves

• 1 lemon

DAIRY

• 2 tablespoons (¼ stick) unsalted butter

• 1 cup whole-milk yogurt

PANTRY

• 10 dolmas

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons raw pine nuts

• ¾ teaspoon ground turmeric

• Kosher salt and freshly ground black pepper

步骤

SIZZLE THE DOLMAS:

• Pat 10 dolmas dry with paper

towels.

• In a large nonstick skillet, heat a couple glugs of olive oil over medium heat. Add the dolmas and cook, turning once halfway through, until crisp and browned on both sides, about 3 minutes total.

• Remove to a plate, reserving the skillet.

TOAST THE NUTS:

• To the same skillet, add 2 tablespoons unsalted butter and 3 tablespoons pine nuts. Cook over medium heat, stirring and constantly

swirling, until the pine nuts are roasty- toasty all the way through and the butter is browned, about 3 minutes.

• Remove the skillet from the heat and finely grate 2 garlic cloves right into it. Stir in ¾ teaspoon ground turmeric, a big pinch of salt, and a few big cranks of pepper.

SERVE:

• Schmear a few generous spoonfuls of whole-milk yogurt in a serving vessel. Top with the sizzled dolmas and spoon the pine nuts and brown butter all over them.

• Squeeze the juice of 1 lemon over the top and serve warm.

备注

Dolmas (rice-stuffed grape leaves) are a snack I rely on heavily to get me through the peckish moments of my day. and I love to doctor them up. You'll find them either alongside other canne goods or in the olive bar, if your grocery has one. Take five extra minutes to sizzle the dolmas in a skillet until caramelized and brown, then drench them with golden, turmeric-stained brown

butter and toasty pine nuts for an incredible snack or party play. If you're looking for a way to "more is more" your snack game, sizzling stuff in brown butter is probably the answer.