Mix all the ingredients, taste for seasoning. Fill the grape leaves with the mixture, roll, arrange them side by side in a cooking pan. Cover with water, add one teaspoon salt, put a heavy plate at the top, boil, reduce heat, simmer for about 50-60... - 33.811

Peel and core the squash. Save the pulp. Place the cored squash in boiling salted water and cook about ten minutes. Drain. Set aside. In a frying pan, saute the onions in hot oil for about five minutes. Add the squash pulp. Saute five minutes more. Mix in the... - 39.077

Peel the onions. Cut off about one-quarter-inch from the heads. Place the onion into a pot of boiling water to which one tablespoon of salt has been added. Boil about ten minutes. Drain. Remove the insides of the onions by pressing from one end. Discard the... - 40.8132

Rinse the grape leaves in hot water and remove the stems. Soak the leaves in water and wash several times to remove the sulphur smell. Set aside. Wash the rice and set aside. To prepare the filling, in a medium mixing bowl combine the rice with the meat,... - 39.9441

Core the cabbage and parboil in boiling water to cover until limp and easy to roll, about five to seven minutes. Drain in a colander. With a knife carefully separate the leaves. Slice each leaf in half along the rib section. Set aside. To prepare the filling,... - 39.4923

Place the gorgod in water to cover and soak for about five to six hours or overnight. Rinse under running cold water. Cover with fresh water. Bring to boil over high heat. Reduce heat. Cover and simmer until very soft. Add the lentils and cook ten minutes... - 39.5274

Beat the egg yolks in a bowl until light in color. Stir in the lemon juice and beat well. Gradually add the beef broth, dolma juice or water and cook over low heat about ten to twelve minutes, or until thickened. Serve in a sauce boat along with the dolma. - 17.9333

Cut off the stem ends of the eggplants. Scoop out the pulp with a small, thin knife, leaving the shell intact. Then with a potato peeler remove the remaining pulp. Discard the pulp. Remove the stem, seeds and membrane from the green peppers. Cut almost... - 41.3378

Cut almost through the stem ends of the tomatoes, leaving about one-half-inch uncut. Scoop out the pulp with a small spoon or a peeler, leaving about a one-quarter-inch shell all around. Reserve the pulp for the filling. Season the insides lightly with salt... - 36.4968

Cut a pocket in each lamb cube. Dust the insides with salt, pepper, allspice and cinnamon. Set aside. Combine the parsley, nuts and rice in a bowl. Fill the pockets with the mixture. Sew the openings in each cube with needle and thread. Saute the meat in the... - 38.6683

Rinse the grape leaves under running cold water and remove the stems. Set aside. To prepare the filling, in a medium mixing bowl combine thoroughly the meat, bulgur, green pepper, tomato paste, rose petals, lemon juice, spices and salt. Place about a... - 38.788