Vine leaves in brine 2 tomatoes 1 med onion 2 tablespoons tomato paste 2 crushed cloves garlic cup of chopped dill cup of chopped parsley 2 medium chopped chillis one and half cups rice teas salt teas pepper teas cinnamon juice of 2 lemons or limes quarter cup olive oil
Lay out vine leaves with veins upwards facing you and stalk to you. Liquidize everything else except the rice, olive oil and lemon juice. Pour contents into a bowl and add the washed and drained rice and mix. Leave for half and hour till it absorbs most of the liquid and swells a little. Take a little mixture and place in the middle of the vine leaf. Fold the end nearest you upwards over the rice, then fold in each edge carefully, then, roll away from you till it forms a little cigar shape. Place this bundle in the bottom of a non stick pan and wrap and place tightly together till you have filled all the leaves. Make sure they are packed tightly together! You can make 2 layers. Then add the olive oil, lemon juice, and enough warm water to cover the leaves. Place a plate on top of the leaves to keep them still whilst cooking. Simmer over a low heat for about 20 mins. Remove from heat. Do not disturb for 10-15 mins then serve with raita or hummous dip.
Posted by Rumicrazieluv (Member # 12053) on :
Do you serve the mashi with feta as the greek do with the dolmades?
Posted by Laura (Member # 879) on :
This is also a great basic recipe for any vegetable mashy.
You can also add a little ground meat to it, if you like.
Posted by Ayisha (Member # 4713) on :
is this the same for stuffed cabbage??
Posted by Laura (Member # 879) on :