Combination of potato and tomato sauteed in all the spices to form a good enjoyable curry great with naan or roti. Please visit and subscribe to http://www.y…
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Question by elpeesee: I need some good recipes for Dolmas and Humus-?
Any good recipes out there? Or a website you would reccommend?
Best answer:
Answer by gq1412@sbcglobal.net
http://search.allrecipes.com/recipe/quick.aspx?q1=hummus&lnkid=65
http://search.allrecipes.com/recipe/quick.aspx?q1=dolmas&qwt=2&siteid=52&srt=1
Add your own answer in the comments!
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nice curry..
i will try in my home.
thank u..
Geniales Video! gib uns mehr!
I don’t like Humus, but you can find recipes for anything at foodnetwork.com.
Humus is easy, rough meas: 2 cup chick peas, 3 tbsp tahini, 1/2 cup lemon juice, salt to taste.
soak chick peas overnight. boil and when cooked leave to cool a little .
in your wizzing machine: chick peas, tahini ( sesame paste) lemon juice and salt. (garlic optional)
whizz until they form a paste. enjoy!!
Mmmm, dolmades and hummus are some of my favorites! My family is Armenian (which is very close to Greek) and they absolutely loved these recipes! Hope they work for you.
Dolmades
1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced
To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Hummus
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Here’s another Greek recipe I really reccomend
Moussaka
8 long narrow eggplants (or 5 to 6 medium size)
Extra olive oil, for greasing pan and brushing eggplant
2 cups chopped onion
1/4 cup water
3 tablespoons olive oil
3 pounds very lean ground beef or ground lamb (twice ground)
1/2 teaspoon salt
Pepper, to taste (ground fresh)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon sugar
2 tablespoons butter, plus 4 tablespoons, for topping
1 (15-ounce) can tomato sauce
1/2 pound Parmesan or Romano cheese, freshly grated
12 to 14 Royal (or any brand) milk biscuits finely crushed or cracker meal
11 large eggs
1 cup milk
15 by 10-inch deep pan greased (with olive oil)
Jelly roll pan
Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.
Preheat oven to 350 degrees. Place eggplant onto well oiled jelly roll pans. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions in 1/4 cup water, 3 tablespoons olive oil and 1/4 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 2 tablespoons of butter.
Cook, stirring well. Reduce sauce until almost dry and set aside. In 15 by 10-inch greased pan sprinkle 1/2 of the cracker crumbs to cover the bottom (the rest will be used for the top). Place a layer of eggplant close together over cracker crumbs. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant and cracker crumbs. Sprinkle the remaining Parmesan cheese. Beat 11 eggs and 1 cup of milk together well. Spoon entire mixture on top of mousaka wetting all crumbs and cheese. Drizzle top with 4 tablespoons melted butter. Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.
This recipe freezes well. Thaw and cut into pieces and heat through.
Apple Dolma
[Reset]
Keys :
Ingredients :
A semi sweet side dish for ham, pork or turkey!
Apples as needed
1/2cuprice
1/2cupraisins
1/4xteapoon cinnamon 4 cups boiling water
1tspKosher salt
1cupgranulated sugar
1/4cupmelted butter
Method :
* Cut off tops of apples and set aside
Take out core of apple and leave a 1 to 1 1/2 inch diameter reservoir to allow for filling. Sprinkle about 1/4 of the sugar into the apple reservoirs Add salt and rice to the boiling water and cook covered for 10 minutes.
* Add raisins and cook for 5 minutes more
* Remove from the fire and pour off water and then add cold water over mixture to cool, and then strain
Add 1/4 cup sugar, cinnamon and butter to the mixture Fill the apples with the mixture and add a pinch of cinnamon to the top of each. Replace the apple tops and arrange in a baking dish.
* Add 2 cups of boiling water, to which the remaining sugar has been added, to the baking dish.
* Cover baking dish and bake in a 350 degree oven until the apples are soft.
* (Baste apples occasionally with the liquid. When apples are nearly cooked, remove cover and bake uncovered for approximately 10 minutes. total baking time is about 40 minutes
Chicken Bokchoy Dolma
Servings [Reset]
Keys : Poultry
Ingredients :
150gmChicken, (or turkey) breast
40gmBrie cheese
1xEgg
2xBokchoy leaves, (up to 4)
10xGreen olives, (filled with red bell pepper)
Oregano
Pepper, salt
Method :
* We started to experiment with bokchoy (nappa cabbage, a form of Chinese cabbage, in Dutch paksoi) recently, and we have found it quite a versatile vegetable, One interesting use is as covering leave in dishes of the dolma type (a leaf-covered stuffing). Generally, it is easier to handle for this purpose than either wine leaves or cabbage.
* 1.Cut away the coarsest central white part from the bottom of the bokchoy leaves. Cover the leaves with cotton cloth and microwave them at high for 1 minute per
100 grams.
* 2.Puree chicken breast, egg and cheese, together with oregano, pepper and salt in a food processor until you have a smooth paste.
* 3.Place 1-2 parboiled bokchoy leaves on a carving board. Form the chicken paste into a loaf-like sausage and place this on top of the bokchoy leaf/leaves. Press the olives into the “sausage”. Roll the leaf/leaves around the “sausage” to form a dolma.
* 4.Place another 1-2 parboiled bokchoy leaves on the carving board, put the dolma on top of the leaf/leaves and roll it/them around the dolma.
* 5.Firmly roll a cotton cloth around the dolma to ensure that it will keep it’s shape during the cooking.
* 6.Microwave at LOW for 10 minutes. Leave to cool.
* The chicken paksoi dolma is best served cool, cut in thin slices, as a starter together with more olives and some colourful vegetables. The above quantity is sufficient for two persons. You can double the recipe and still make only one dolma, but if you go beyond that it is better to make several dolmas. An alternative to the use of cotton cloth in step 5 is to use leek.
* Cook a long leek at high for 1 minute per 80 grams, then cut it into thin long strips. Wrap these strips around the “dolma sausage” to ensure that the cover bokchoy leaves do not unwrap.
Bell Pepper Dolmas in Olive Oil
[Reset]
Keys : Side Dish Vegetables Turkish Turkish Middle Eastern Cold
Ingredients :
6smGreen bell peppers
3/4cup+ 2 tb extra virg olive oil
5medOnions, chopped
2tblPine nuts
1cupLong grain rice
2smTomatoes, mashed
2tblCurrants
1tblSugar
1tblMint
1tspDill weed
1/2tspCinnamon
1/8tspAllspice
1pchCloves
1pchNutmeg
Salt
Juice of 1 lemon
Water
Method :
* Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.
* In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool.
* Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet.