Northwest Fishing Reports

Tis the season to get fatter,falalala lalala. Im putting up stuffed Grape Leaves (Dolmathes Greek)this weekend.I blanch the leaves then ice bath them then I make my rice mixture.
1 cup rice
chopped mint
chopped parsley
diced onion
Pine nuts
Olive oil
lemon juice (fresh preferred)
First I cook the onions in an oiled skillet ,then toss in the rice.Stir it around till the onions start to be transparent.Add the Pine nuts and 1 1/2 cups water.After the water decipates stir the mixture adding the greens to it. Refridgerate and save.Next I make a nice workstation to roll the leaves.I turn the leaves right side down. then put in a tblspn of the rice mixture (depending on leaf size) roll one time fold sides in then roll it up.Put them in a 13x9x2 pan and put in some olive oil. Just enuff to keep them from sticking.Once they are in the pan cover them with the torn or unusable leaves. You can now freeze them for later or cook imediately. To cook set oven at 300 degrees mix 1/4 cup olive oil 1/3 cup lemon juice and about 1/2 cup water. Pour this over the stuffed leaves and bake covered for 30-45 mins. Take off the cover and bake till you dont see the brine mixture just sitting.cool them then refridgerate them. Take out of pan and serve on a bed of fresh cut parsley or lettuce. Also garnish with fresh lemon wedges and mint leaves.

When I was last in Iraq we used to meet with local sheiks they would serve us lunch or dinner. One place we went always had stuffed grape leafs.....they we so damn yummy.

What a job in this heat. I started at 5:30 am and finnished around 1:00 pm.I made 110 stuffed leaves. I froze two full pans worth for later use and made up a 1/2 a pan to try out,couldve used a lil more salt.The grape leaves I use are from a special Muscatel Grape.This variety dosent produce much grapes but it puts out alot of big tender leaves.

Scott in Iraq they probably call them Yaprakes.Thats the name used in Turkey and throughout the Ottoman Empire.My niece is getting married in October. I get the honor of making these stuffed leaves for the wedding.I dont usually travel anywhere but my sis sent me 2 first class tickets to New York, What could I say.

Yaprakes or Dolmathes are used on special occaison dinners and lunches usually always served at parties.I'll probably make close to 300 for the weekend of the wedding.Nothing like a good sweat in New York heat to help drop a few pounds. Hehehe.

try puttin some muttin in that rice mix:joker:

I have. I use ground lamb.On top of the rolls I layer some white bean stew and a fresh squeezed lemon.

Mutton! YUK!!!

Lamb is OK but when sheep get older the smell of it cooking is foul and it tastes worse. I used to travel on biz to the middle east and often was invited to local chow downs. Nothing worse than having to gag down a greasy hunk of an old sheep.

or goat for that matter.....the older either get the worse they smell. I ate some nasty crap in Iraq and ate some great crap in Iraq. Old goat and sheep was the worst though.

The Europeans wait way too long to slaughter their sheep and goats. We in America kill the fresh tender spring lamb. No gamey taste or smell. I have to agree on Mutton. I dont eat it. I prefer spring lamb or a younger goat.Any animal ,the older it is the gamier the meat.Wolverine I've gagged that same texture and taste before. Its pretty baaaaaad.