Dolmeh (Stuffed Grape Leaves)
2 tb Olive oil
1/4 ts Turmeric;or to taste
1 md Onion;finely chopped
1 c Cooked yellow split peas
5 c Chopped mushrooms
2 c Cooked basmati
1 tb Dried parsley;or to taste
16 oz Jar grape leaves
1/4 ts Black pepper;or to taste
1 c Water
1/8 ts Cayenne;or to taste
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350 . Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping Tbs of rice mixture ( depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 for dinner.
2 tb Olive oil
1/4 ts Turmeric;or to taste
1 md Onion;finely chopped
1 c Cooked yellow split peas
5 c Chopped mushrooms
2 c Cooked basmati
1 tb Dried parsley;or to taste
16 oz Jar grape leaves
1/4 ts Black pepper;or to taste
1 c Water
1/8 ts Cayenne;or to taste
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350 . Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping Tbs of rice mixture ( depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 for dinner.
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