Dolmas
Authentic dolmas are stuffed with raw ingredients and then baked. They are small, tightly wrapped, salty and rather sharp-tasting. My dolmas are stuffed with cooked ingredients, then warmed in the oven. They are mild, and make a substantial main course.
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Ground lamb - about a pound |
Grapeleaves are generally easy to find. They come in rolled-up wads in tall jars, preserved in brine. Rinse them before using, unless you like to serve your food really salty. Also because of the brine, put no other salt in the dish. Rosemary and marjoram both are strong-tasting herbs; they can overpower and even ruin milder dishes. But they combine very well with the briny grape leaves. Whereas normally you wouldn't use more than a couple of leaves of rosemary, use two or three inch-long pinchings (10-12 leaves) or more. Whereas you might normally use only one pinched tip of marjoram, use three or more.
Saute the lamb and onions in olive oil, adding the garlic for the last couple of minutes. Add the rice, herbs, and sufficient water for cooking the rice, plus a little extra (about one and a half cups). Stir, cover and cook as you would rice: bring it to a boil, stir it again, reduce the heat, and continue cooking covered until the liquid is gone. When it is close to being done, you can shut off the heat and let it finish up by itself. When the rice is done, quickly stir in a raw egg while the mixture is still hot, then leave it uncovered to cool off a bit.
Spread each grape leaf flat, placing a spoonful of stuffing in the middle, then fold and roll the leaf. Place the stuffed leaves in a baking dish, pouring any residual liquid or oil from the pan on top, cover and heat for 20-30 minutes at 350 degrees before serving. Dolmas go well with spinach salad, hummus or lentils, and Syrian bread. Baklava is the perfect dessert.