Re: What's for Dinner?
I made dolmades with Turkish grape leaves (much to mother's horror) that I found at a halal market. They were the best jarred grape leaves I've ever had. Thin veins, very few torn or unusably small ones, no bitterness whatsoever. Far better than the usual brands you find that use Napa leaves.
I stuffed them with a mixture of ground lamb (also halal) and ground sirloin, powdered ginger, garlic powder, ground cumin, ground turmeric, fresh minced parlsey, fresh minced mint, sauteed onions, lemon juice and lemon zest. It came out really good, like Lebanese, Indian and Greek food had a hot threesome and we got to eat the 65 delicious offspring that resulted from their union.
All that rolling was a gigantic pain in the ass, though, so I won't be doing it again any time soon.
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