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Classic
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page 210
a triangular form and arrange side by side in a deep vessel. If this method of
stuffing proves tedious, then simply cut the cabbage leaves into two parts and
into each part wrap stuffing the size of the forefinger, and arrange in the
vessel. This done, add to it the juice of two or three ripe tomatoes, a pinch of
red pepper, also one cupful or more broth (or plain water) sufficient to reach
the surface of the Dolma. Cook either on a slow fire or in a moderately hot
oven. Serve hot.
Note.--To prevent the mingling of the Dolma units with one another, it is
advisable to place a plate over them--upside-down--during the process of
boiling. When serving take the Dolma out with the aid of a fork.
8. STUFFED VINE LEAVES.
ASMA-YAPRAK DOLMA.
As the vine-leaves used for stuffing purposes are preserved in salty water, it
is, therefore, necessary to put them in boiling water for 10 to 15 minutes, then
press in order to rid them of the saltiness.
This done, take a small portion of the Dolma mixture and wrap it in a leaf. The
wrapping may be done in the following manner:
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