Tuesday, June 19, 2007

Serbian Grapevine Dolmas - Stuffed Grape leaves

My Husband is from Serbia so I often try to make dishes that he grew up with or at least something close to what he ate growing up. This week my attempt at Serbian fare is Stuffed Grape leaves. The kids would not even try them but my husband loved them and I thought they were very good as well, this is my first attempt at stuffed grape leaves after all.

30-40 Grape leaves soaked in salted water until soft or one large jar
2 T. oil
1 medium onion
1/2 cup rice
10 oz ground beef
10 oz ground pork
1/2 bunch dill, about 1/4 cup chopped
1 t. Serbian bio nacin, a dried vegetable seasoning with salt or just add salt to taste
2 eggs
chicken stock

2 T. Butter
1 T. flour
1 t red paprika pepper, I use some from Serbia that has seeds and all but I would think a good quality paprika you find in the US will work
1/2 cup chicken stock or water
1 cup white wine*

1. Heat oil and add finely chopped onion, cook slowly to soften. Then add the meat and cook until browned. Add rice, chopped dill, salt and pepper, mix well and cook together for a few minutes. Remove from heat and cool slightly, add egg and mix well.
2. Put a small spoonful of meat mixture on each grape leaf and roll into dolmas. Arrange them tightly in a pan; pour enough chicken stock (or water) to fill half way up the side of the dolmas. Cover and simmer over low heat for about 45 minutes, checking from time to time to be sure that the stock has not run dry.
3. melt butter in a sauce pan add flour and cook until light brown and nutty, add paprika pepper, and 1/2 cup stock and heat a few moments and add to dolmas, shack pan and add white wine and simmer for another 15 - 20 minutes or until rice is cooked through.

Serve with plain yogurt.

* if you don’t have white wine chicken stock will work well.

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