Ingredients with Measurements:
- 2 cups of uncooked white rice
- 2 tablespoons of olive oil
- 1 large onion, diced
- 1 teaspoon of ground black pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground allspice
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground paprika
- 1/2 teaspoon of ground sumac
- 1/2 cup of raisins
- 1/2 cup of pine nuts
- 2 tablespoons of tomato paste
- 2 tablespoons of lemon juice
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh dill
- Salt to taste
- 2 pounds of grape leaves
- 2 cups of water
Special equipment needed:
- Large pot
- Medium pot
- Colander
- Bowl
- Large plate
- Knife
- Cutting board
Step-by-step instructions:
1. Rinse the rice in a colander and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Add the spices (black pepper, cumin, cinnamon, allspice, coriander, nutmeg, cloves, cardamom, ginger, turmeric, paprika, and sumac) and cook for another minute.
4. Add the raisins, pine nuts, tomato paste, lemon juice, parsley, and dill and cook for another minute.
5. Add the rice and stir to combine. Cook for 2 minutes.
6. Add the salt to taste and 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes.
7. Meanwhile, prepare the grape leaves. Rinse them in a bowl of cold water and set aside.
8. When the rice is cooked, transfer it to a large plate.
9. Take a grape leaf and place it on a cutting board. Place a tablespoon of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling and roll it up. Place the roll on a plate.
10. Repeat with the remaining grape leaves and filling.
11. Place the rolls in a medium pot and pour the remaining 2 cups of water over them.
12. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
13. Serve hot.
Time:
Preparation Time: 15 minutes
Cooking time: 45 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 350
Fat: 10g
Carbohydrates: 45g
Protein: 10g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Raisins can be substituted with dried cranberries or currants.
- Pine nuts can be substituted with walnuts or almonds.
- Fresh parsley and dill can be substituted with dried herbs.
Variations:
- The filling can be varied by adding cooked ground beef or lamb.
- The spices can be varied to taste.
Tips and tricks:
- Make sure to rinse the rice thoroughly before cooking.
- Make sure to roll the grape leaves tightly so that the filling does not come out.
- Make sure to simmer the rolls on low heat so that they do not burn.
Storage instructions:
Hanim Göbeği Dolma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Hanim Göbeği Dolma can be reheated in the microwave or in a pot on the stovetop.
Presentation ideas:
Hanim Göbeği Dolma can be served on a platter with a side of yogurt or tzatziki sauce.
Garnishes:
Hanim Göbeği Dolma can be garnished with fresh parsley and dill.
Pairings:
Hanim Göbeği Dolma pairs well with a side of roasted vegetables or a salad.
Suggested side dishes:
Roasted vegetables, salad, yogurt or tzatziki sauce.
Troubleshooting advice:
- If the rolls are not cooked through, add more water and simmer for longer.
- If the rolls are too dry, add more water and simmer for longer.
Food safety advice:
Make sure to store Hanim Göbeği Dolma in an airtight container in the refrigerator and consume within 3 days.
Food history:
Hanim Göbeği Dolma is a traditional Turkish dish that has been enjoyed for centuries.
Flavor profiles:
Hanim Göbeği Dolma has a savory flavor with hints of sweetness from the raisins and spices.
Serving suggestions:
Hanim Göbeği Dolma can be served as an appetizer or as a main dish.
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Region: Turkish