Dolmade is a popular stuffed dish that is extremely popular in countries like Greece, Turkey, Cyprus, Iran, Iraq, the Balkans, Central Asia, South Asia and the Caucasus. This dish is prepared by stuffing vegetables ... More »
1) Into a frying pan, pour some water enough to add all the vine leaves
2) Blanch them for a minute and then turn them over and blanch for another 30 seconds.
3) Drain the leaves into a colander and run them under cold water
4) Spread out each leaf, vein ..
GETTING READY
1) Preheat the oven to 350° F.
2) Gently unwrap and rinse each grape leaf under running water.
MAKING
3) In a bowl, combine the lamb, rice, onion and 4 tablespoons tomato paste together.
4) Add lemon juice and mix thoroughly.
5) Spoon a ..
Making the Pilaf:
ok, take the onion and cook it in some olive oil(few spponfulls).
Add the ground beef and cook down to a grey-brown color.
Take 1 cup of water and dissolve the Chicken Bouillion to make a stock. Add the chopped mint to this liquid along with ..
Stuffed grape leaves with rice and lamb/beef mixture. These are wonderful arm, with mashed potatoes and a veggie, or served at
room temperature as part of an appetizer platter. I like them with hummus, and yogurt
Moussaka is a layered casserole made with layers of eggplant, meat, and a béchamel sauce. In this video, Eva shows us her slightly healthier take on this classic Greek dish.
GETTING READY
1) In a non-stick pan, heat oil and saute the onions.
2) Stir in the rice and cover with water.
3) Heat to boil until the rice is tender and the water is absorbed.
4) Take the pan away from the heat.
5) Mix in the parsley, the juice of one ..
This Dolmas recipe is a authentic and unique one that will definitely help you produce one of the best dishes you have ever tasted! Trust me, your taste buds will fall in love with Dolmas!
Only after I tasted this Dolmas did I realise why the Ottaman Empire loved it. Dolmas can be cooked in a wide variety of ways but I feel it is best as below. Eat it with
A Greek pasta salad is actually a special dish or a delicacy in many homes. It is not only tasty but quite healthy too. It is also known as a rustic salad or a summer salad because it comes from Greek cuisine.
GETTING READY
1) Preheat oven to temperature of 350 degrees.
MAKING
2) To make the stuffing, chop and onion along with all the mushrooms.
3) Fry them in the oil and after a few minutes, stir in the nuts, rice and seasonings.
4) Remove from the heat and add ..
Place the grape leaves, with the vein sides up, on a work surface.
Using a knife or kitchen scissors, remove the stems from the leaves.
Discard the stems and set the leaves aside.
In a medium bowl, combine the rice, beef, lamb, cheese, mint, lemon peel and ..
GETTING READY
1) First, trim and wash the lettuce leaves thoroughly.
2) With a clean cloth, pat dry the leaves.
MAKING
3) Now, on a kitchen paper, pile eight lettuce leaves and place in the oven.
4) With another kitchen paper, cover and on high power, heat ..
Melt the butter in a pan and fry the onion and bacon until lightly coloured.
Stir in the mince and cook for 5 minutes, stirring frequently.
Stir in the cooked rice, olives, 3 x 5 ml spoons (3 teaspoons) of the soy sauce and the seasonings.
Blanch the cabbage ..
1 Preheat the oven to 180°C, 350°F,gas4.
2 Boil the cabbage leaves in salted water for 5 minutes.
Drain and dry on absorbent paper.
3 Put the mince with the chopped onion in a saucepan and fry gently in the oil until the meat is brown, about 10 ..
GETTING READY
1) Rinse the large vine leaves and dry thoroughly.
MAKING
2) In a wok, add the onion and garlic, sprinkle in seasoning to taste and saute until the onion is softened but not browned.
3) Stir in the minced lamb, saute breaking up the meat, until ..
Rinse fresh or preserved vine leaves and blanch, a few at a time, for 3 minutes in boiling water. Rinse in cold water and cut off stems. To make filling, gently fry onions in oil until soft. Mix in remaining ingredients, cover and cook on low heat for 15 ..
Prepare filling: In bowl, combine chicken, rice, parsley, mint, onion salt and pepper.
Mix well.
Spread a heaping teaspoonful in the center of each leaf.
Fold in sides, then roll up.
Put any leftover filling or leftover leaves in a saucepan.
Add stuffed ..
Prepare filling: In bowl, combine chicken, rice, parsley, mint, onion salt and pepper.
Mix well.
Spread a heaping teaspoonful in the center of each leaf.
Fold in sides, then roll up.
Put any leftover filling or leftover leaves in a saucepan.
Add stuffed ..
Heat oil in large skillet.
Add onion and saute until translucent.
Add meat, stirring to break into pieces.
Add rice, dillweed, pine nuts, water and tomato paste.
Season to taste with pepper, and salt, if necessary.
Cook over medium heat until water is ..
