Shin Ache Stinging Pain

Stuffed vine leaves

Baklava, halva, patty, stuffed vine leaves, pies, rice pilaf, tzatziki else from pervade our everyday dishes and desserts that have Turkish names. Researchers -At least those who had the opportunity to read at times, argue that many of the dishes are of Greek origin and possibly other names but after the period of Ottoman got the names by which we know today.

The last publication I read on the subject is very interesting interview with Andrew Dalby to Dimitris Potamianos, published in the latest Gourmet Eleftherotypia. Refers to the external influences on Greek cuisine, be noted that the as being the oldest in Europe, said: "There is emerging three kinds of influences: The names of dishes, new materials and ways of cooking. A well known example dolmades. Turkish name for an ancient Greek idea (Their old name was "thria." We see here that the influences are dual, and Greek have an idea endorsed by the Turks and Greeks again "antidaneizontai" the new Turkish name »

Moreover, the 'Cretan cuisine" of N.kai M. Psilakis, the two qualified researchers kitchen, we note that the little Cretan cuisine influenced by Turkey despite his long stay on the island of the Turks. Nevertheless, given Turkish names in many dishes of Cretan cuisine finally adopted in their own kitchen. Indeed, forced to use the unredeemed Turkish names.

The stuffed us so despite the Turkish name is ellinikotato food. Many variations from place to place and from house to house. The Crete is a bit more famous than others, and I do not mean my own ... So to participate in political intrigue have been blamed for political seduction tool if you remember ... That certainly is a secret recipe ...

The truth is that this time the Our vines are so tender leaves of the vine leaves made with enriched with countless spices filled (the bikini smells you see) , Differentiates them from the usual RICE. As usual, the Cretan cuisine follows the seasonality of raw materials. So this time the filling will be put plenty of artichokes and dill among other things, while in summer will chop stuffed zucchini and eggplant and more parsley.


Cretan then stuffed with fresh grape leaves.


Ingredients (pound vine):


½ pound fresh grape leaves
2 cups rice (usually put half-half nychaki Carolina)
2 large or 3 medium onions grated or chopped by hand (no ground in multi)
1 bunch (5-6) green onions, chopped
1 cup olive oil (half the filling and the other half to the pot)
1 bunch chopped parsley (to go around a cup)
1 bunch dill, chopped (about to get a cup or slightly less)
1 small bunch bunch avarsamo (Mint) (to be removed ½ cup or so)
1 megaloutsiki grated tomato.
2 psilokkomenes artichokes (or 1 grated zucchini and an eggplant chopped)

Salt Pepper
The juice of a lemon to the pot and 1-2 lemons for serving.


at work:

Rinse the vine leaves and cut the stalks them. We do bunches. Put a pot of water to boil, and put a few few (dozen).

The push to water and invert them together to change color. The vine of this era is so tender that want minimal blanching.

left the blanched ...

Prepare the filling. Finely chop onions, herbs, vegetables and tomato, add salt and pepper and half cup of oil, and rub a little hand to wither while the herbs and mix their scents. I still remember my grandmother putting in a spoon a little of the juice leaving the mixture to control the spice in this fasi.Prosthetoume rice.

Put in casserole a couple of tablespoons of oil and poured in grape leaves. Take one to one leaf and put a little stuffing-filled spoon around-the position was the stalk.

Cover with the top sheet and go around the sides and roll like a small patty. The class is formed in the pot the party has stopped winding down.

When finished, pour the remaining oil, salt yet, and juice lemoniou.Skepazoume again with the leaves, and put on a heavy plate. Add water so as to reach about half of the last series.

Put the pot to boil. Once you begin to boil, lower temperature and let simmer food. You need to be low temperature, both to unravel and the other not to get caught and not our tsiknosoun. Add periodically refreshing water (preferably hot) as pending completion of our food (this time I added 3 or 4 cups yet!).

Winks and leave covered our food to marouvisei . Serve by removing one by one stuffed us and accompany with lemon. Ideally combined with yogurt, a slice with small fried fish or boiled snails, or snails . For salad, cucumber with long straight vinegar.

Comments:


1) I think The great art is not stuffed to the filling. Stuffing is delicious in many versions. The art is in cooking. Is the rice is tender without lasposei. It should not be dried but "Vlaseros" they must be soaked.


2) A very special material, add the filling in stuffed Crete is thick (the broken wheat). can replace rice in part or entirely by fat. My mother says that the possession τους έφτιαχναν με σκέτο χόντρο.Είναι πολύ νόστιμοι κι έτσι.Επίσης όταν δεν νηστεύουμε βάζουμε μια χούφτα τριμμένο ξινόχοντρο .


3) Οι ντολμάδες vine leaves often "enriched" and other stuffed vegetables in the pot to children are particularly at home.

Potatoes Tomatoes, eggplants come along with fyllenious the pot and get the taste of vine leaves. Summer courgette blossoms filled and and we have called athoulenious dolmades.


4) The grape leaves can be a main dish or appetizer. If you do them for an appetizer do them more often small. My mother is saying that most "psimideftous (ie neat) stuffed them eat in the Sgourokefali ν. Ηρακλείου στο σπίτι μιας θειάς της που την είχε για μεγάλη νοικοκυρά (έχουμε μια ρίζα κι από κει).Αν τα φύλλα είναι μεγάλα τα κόβουμε στα δύο. 

Served nicely positioned upright with the aid of a hoop and lemon slices.


5) If the leaves are preserved in brine watch το αλάτι. Δεν αλατίζουμε καθόλου στην κατσαρόλα. Τα τελευταία χρόνια διατηρούμε τα φύλλα στην κατάψυξη και είναι πολύ καλύτερα από τα αλμυρά.


6) Αν leftover leaves, it has to do with what we put stuffing kept in the freezer. If leftover stuffing opening 1-2 tomatoes and stuff. I do not like stuffing when it stays in the freezer ...


7) The information I got from:
a) from Gourmet Eleftherotypia, No. 89, May 2011, p.27. (This is Andrew Dalby - Among other things-author series of books on the history of food and take part in the symposium on "Ancient Greek and byzantine gastronomy" to be held on May 7 and 8 on the estate Lazaridis Kapandriti in Attica).
b) From the book "Cretan cuisine" of N.kai M. Psilakis, p. 62, Ε΄ Έκδοση , Εκδόσεις Καρμάνωρ, Ηράκλειο 1997.

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