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Old 02-04-2007, 08:17 AM   #11
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I haven't made them in years, but I like the vegetarian version. I cook the rice 'til it is almost done, then add nuts (either pine nuts or pistachios), finely chopped onions, and if it is the season, some fresh herbs (if not I use Cavendar's Greek seasoning). Then I wrap and slowly cook in a half/half chicken stock and white wine.
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Old 09-29-2007, 06:24 PM   #12
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I've made dolmades with chinese cabbage. I had good results. If you're going to try seskoula you might as well try large leaf spinach
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Old 10-12-2007, 04:44 PM   #13
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As the grape leaves are hard to find in my country, I use to make dolmades with sorrel leaves, and I also found silverbeet to be interesting as well. (Though it has not that sour hint as grape leaves and sorrel.) Also I use cabbage... but then it's quite a different dish and needs some changes of the filling.
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Old 10-13-2007, 03:15 AM   #14
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It's not really necessary to pre cook the rice.I usually grate a lot of onion on the large holes of a cheese grater and then I mince fresh spearmint, fennel leaves, and dill, add it to the raw rice and mix it up with EVO,salt and pepper. Sometimes I add pinenuts and raisins. I put a few grape leaves on the bottom of the pot,fit the dolma tightly , cover them with water,a a bit of oil, andI put a plate on top so they don't lose their shape.
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Old 10-13-2007, 04:33 AM   #15
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that's the first time i've ever seen fennel leaves as an ingredient. thanks, chefellas.
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Old 10-13-2007, 04:51 AM   #16
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you're more than welcome,buckytom. I use fennel leaves quite alot. fennel bulbs here are expensive while the leaves are pretty cheap. when i make hortopitta which is a pie of different greens(spinach, chard,whatever is available) i'll use a combo of dill, fennel greens and many other aromatic greens which I don't know the name of in english. it's nice to have all the different flavors popping into you mouth!
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Old 10-17-2007, 06:00 AM   #17
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I only pre-cook the rice as a short-cut. I like to make the vegetarian version because when it is a large group, it is nice to have something tasty on hand for the veggies in any group. I didn't mention it, but a touch (not a lot) of dried fruit, chopped, is also a good addition (raisins, currants, dates, etc ... but not too much) to the filling. Personally, I like ground lamb in mine!!!!
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Old 10-17-2007, 09:08 AM   #18
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I use the meat stuffing ( or a mashed potato stuffing ) to fill zucchinii flowers. Very yummy.
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