Beef Dolma With Apricots and Tamarind Recipe
Within the Syrian Jewish kitchen, this Center Japanese fundamental will get a sweet-and-sour spin with the addition of brown sugar and dried apricots—a pleasing, tart foil to the wealthy and meaty filling. Within the hotter months, attempt to discover recent, younger grape leaves, that are extra tender and flavorful than the jarred sorts. Out of season, jarred leaves are a positive substitute (we want the Orlando model). Serve heat or at room temperature, as an appetizer, snack, or as a part of a festive meze unfold.
For a vegetarian model of the Mediterranean favourite, try these meatless stuffed grape leaves.
Featured in: “Tips on how to Make Your Personal Dolmas (Stuffed Grape Leaves) for Good Mezze Plates.”
Beef Dolmas with Apricots and Tamarind
Within the Syrian Jewish kitchen, this Center Japanese fundamental will get a sweet-and-sour spin.
Yield: serves 8 to 10 folks
- One (8 oz.) jar grape leaves, drained
- 2 tbsp. tamarind focus
- 1⁄4 cup mild brown sugar, divided
- 3 tbsp. recent lemon juice
- 1 tbsp. plus 1/4 tsp. kosher salt, divided
- 1 cup (8 oz.) dried apricots
- 1 lb. floor beef
- 1 cup long-grain white rice, soaked in cool water for 10 minutes, then drained
- 1 tbsp. floor allspice
- 1 tbsp. additional virgin olive oil
- Carry a big pot of water to a rolling boil. Fill a big bowl 2⁄3 of the way in which with ice water. Plunge the grape leaves into the boiling water and prepare dinner for 1 minute to tenderize. Utilizing tongs or a slotted spoon, elevate the leaves out of the pot and drop them instantly into the ice water. Pressure the leaves, use a clear towel to pat them dry, then set them apart when you put together the dolma filling.
- In a medium bowl, whisk collectively the tamarind focus, 2 tablespoons brown sugar, the lemon juice, 1⁄4 teaspoon salt, and 4 cups sizzling water; put aside.
- Place the apricots in a small bowl. Cowl with sizzling water and put aside to melt for 10 minutes.
- To a big bowl, add the bottom beef, rice, allspice, 1⁄2 cup water, and 1 tablespoon of salt. Combine nicely. Drain apricots and put aside.
- Grease a medium (2–4 quart) Dutch oven or comparable coated baking dish with olive oil. To assemble the dolmas, working one by one, lay the grape leaves, stems going through you and vein sides up, on a clear floor. Take away the stem, then spoon about 1 tablespoon of the meat combination into the middle. Fold the edges over the filling and roll considerably tightly from the stem edge in the direction of the alternative finish, forming a cylinder about 2 1⁄2 inches lengthy. (Grape leaves must be rolled tightly sufficient to carry their form however loosely sufficient to permit rice to develop.) Place a layer of stuffed leaves into the oiled baking dish, then prepare half the apricots on high and sprinkle with 1 tablespoon brown sugar; cowl with one other layer of stuffed grape leaves and one other layer of apricots, and sprinkle with the remaining brown sugar.
- Preheat the oven to 350°F. Pour the tamarind combination over grape leaves (the liquid ought to simply cowl them), then place the pot on the range over medium excessive warmth. When the liquid comes as much as a simmer, cowl, decrease warmth to low, and simmer for 45 minutes. Switch to the oven and proceed cooking till the liquid has diminished by two thirds and the rice and meat are totally cooked, 45 minutes extra. Serve the dolmas heat, moistened with cooking juices, as an appetizer or as a facet dish.