Dolma Dalya - Algerian Tomato & Pepper Stuffed Vine Leaves
This is a delicious vegetarian dish which makes a beautiful appetizer, side dish or mezze. This particular recipe is of Algerian origin - it's known as Dolma Dalya or Feuilles de vigne farcies - which I have slightly tweaked to suit my families taste. If you have never made stuffed vine leaves, you may want to take a look at my step by step tutorial here on Zaar : http://www.recipezaar.com/bb/viewtopic.zsp?t=250725
READY IN: 1hr 35mins
YIELD: 50 stuffed vine leaves
UNITS: US
INGREDIENTS
NutritionStuffing Ingredients
- 50
- 1large red pepper
- 1large red vine-ripened tomatoes
- 1⁄2large onion
- 4
- 1 1⁄2
- 1teaspoon paprika
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon ras el hanout spice mix
- 1tablespoon olive oil
- 4tablespoons water
- salt and black pepper
Sauce or Cooking Broth Ingredients
- 1⁄2large onion
- 1large vine-ripened tomatoes
- 2
- 1⁄2teaspoon cinnamon
- 1chicken stock cube
- 1liter water
- 1
- salt and black pepper
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DIRECTIONS
- Vine Leaves:
- To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
- To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
- To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
- Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
- Remove from the heat & add the rice, olive oil & water. Set aside.
- Broth:
- Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
- After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
- Stuff & fold your vine leaves:
- Remove one leaf from the bowl of water & place in the centre of a dinner plate.
- Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
- Take the left corner of the leaf & fold up to cover the filling.
- Do the same with the right hand side.
- Bring in both sides then gently roll up the leaf.
- Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
- NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
- Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
- Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
- My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.
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