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| These
are different from Greek-style dolmathes, with which
many people are more familiar. But this is the way my own
situ (grandmother, in Arabic) used to make them, and the
lemon-y bite makes them uniquely mouth-watering. |
| M |
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| ¾
cup chopped green onions |
|
½
cup chopped parsley |
| 3
sprigs fresh mint, chopped |
|
1
½ cups uncooked rice |
| 1
can garbanzo beans, drained |
|
1
tablespoon olive oil |
| 2
Tablespoons cinnamon |
|
¼
cup lemon juice, plus ½ cup more for cooking |
| Salt
and pepper |
|
1
jar of grape leaves |
| M |
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| Open
the jar of leaves, remove the rolls, and rinse them, setting
them aside. In a medium bowl, combine the green onions, parsley,
mint, rice, garbanzo beans, olive oil, cinnamon, ¼ cup lemon
juice, salt and pepper. Toss to coat the ingredients with the
spices.
Spoon
a small amount of the mixture onto the first leaf, close to
the stem. Roll tightly, beginning from the stem and folding
in the sides as you roll. Fit the rolls tightly into a medium
saucepan, layering them so that they hold each other together.
Cover with remaining ½ cup lemon juice and enough water to
immerse the rolls. Place a small, heavy, heatproof plate into
the pan atop the rolls, pressing them down as they cook. Over
medium heat, bring to a boil, then reduce heat to maintain
a simmer for 20-25 minutes, ensuring that the pan keeps its
liquid at all times while the leaves cook. Test one roll to
see that the rice has cooked; adjust time if needed. Makes
approximately 30 stuffed leaves.
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