Dairy Dolmat Mishcha

Stuffed Grape Leaves With Yogurt Sauce
Course: Side Dish
Cuisine: Nash Didan
Servings: 30
Author: Zvia Levy (צביה לוי)

Ingredients

  • 6 Cups long grain rice – rinsed until water is clear
  • 2 1 Lb jars Turkish grape leaves
  • 2 Large onions
  • 1 Bunch dill
  • 1 Bunch parsley
  • 1 Bunch cilantro
  • 2 Bunch scallions
  • Corn or canola oil

Topping

  • 5 Lb Low fat plain yogurt
  • LB sour cream
  • Crushed garlic to taste
  • Salt
  • Salted butter- melted

Notes

  • Rinse grape leaves thoroughly in water.
  • Separate each leaf, rinse and remove stem.
  • Drain. Mince all herbs (cilantro, parsley and dill). This can be done in a food processor by pulsing on/off carefully. Do Not over process.
  • Add greens to rinsed and drained rice. Rice should be in a large, wide bowl.
  • Chop onion and scallions. Saute onions lightly in oil on medium-high (5-6 minutes ).
  • Add salt.
  • Do Not brown. Stir often.
  • Add scallions and saute a few minutes more. Adjust the salt.
  • Add onions and scallions to the rice mixture.
  • Mix very carefully so as Not to break the grains of rice.
  • Adjust salt.
  • Wrap dolma by placing small amount of rice mixture in the middle of each leaf and wrapping into a flattened log. Make sure that it isn’t too tight so rice has room to expand.
  • Use ripped grape leaves or cabbage leaves to cover the bottom of 2 eight quart pots. This protects the bottom dolma from burning.
  • Fill the pot with dolma, loosely packed , only 3/4 full.
  • Add boiling water almost up to the level of the dolma.
  • Cover and cook on high until boiling. Then turn down flame to low and cook 45 minutes.
  • Taste one dolma for doneness.
Topping:
  • Mix yogurt and sour cream.
  • Add salt and crushed garlic, to taste.
  • Add water 2 tbsp at a time until thick but pourable.
  • Serve yogurt separately.
  • The dolma is eaten with yogurt sauce on top and melted butter over it
 
Thanks to Shanie Reichman for her grandmother’s recipe!

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