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page 221
whole one cupful or more plain water and cook, until done, over a medium fire.
Serve it either hot or cold, with lemon.
8. STUFFED VINE LEAVES WITH OLIVE OIL.
YAPRAK DOLMA YAGHLI.
Ingredients:
Vine Leaves ....................... 1/2 pound.
Dry Onions .................. 7 to 8, medium.
Rice ............................ 1/2 cupful.
Olive Oil ....................... 1/2 cupful.
Salt and pepper, to taste.
Method:
Wash the vine leaves in lukewarm water well, and carefully separate them, ready
to use. Then in a deep vessel fry in the olive oil, the chopped onions with the
washed rice until brown. Season to taste. Wrap in each leaf a tablespoonful of
this mixture, arranging the wrapped Dolmas in another vessel, side by side,
tightly. When finished, pour over the whole one cupful or more plain water, and
boil, until done, over a medium fire.
Serve it hot or cold with lemon.
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