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page 219
cupful or more water. When half done, add the rice, season to taste, and
continue boiling over a moderate fire until the rice is very tender.
Serve hot.
6. "IMITATION DOLMA."
YALANJI DOLMA.
Ingredients:
Eggplants (or cabbage).......... 3 to 4 pounds.
Tomatoes..... 2, ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Olive Oil ......................... 1/2 cupful.
Dry Onions .................... 4 to 5, medium.
Rice ................. 1/2 cupful, well washed.
Parsley .............................. 1 bunch.
Salt and pepper, to taste.
Method:
Chop the onions and fry in the olive oil until light brown, then add the rice
and continue frying for ten to twelve minutes. To this add the parsley, finely
cut. When ready, cut the eggplants lengthwise into half-inch slices (the cabbage
into small pieces), and with the fried rice arrange, alternately, in a suitable
vessel, in four or five layers, meanwhile pouring the juice of the tomatoes, and
seasoning to taste. One-half cupful of plain
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