recipe time!

It�s ages since I posted a recipe on here, so here you go. Be warned, however: It takes quite a while to do (partly because it�s better to produce in bulk) and the result disappear rapidly!

Yaprak dolmasi � stuffed vine leaves
For the stuffing (which you can use for stuff like peppers as well)
250 gr. Rice
one large onion (you can use 2 or 3 medium ones)
pine nuts � about 25 gr.
Small raisins � about 25 gr.
One tomato
Salt and pepper
A fistful of dill
2 tsp. Dried mint
olive oil

You also need about 60 youngish vine leaves. These must be have their stalks cut off and be parboiled for five minutes. Prepacked leaves just need to be boiled.

First, take your rice and blanch it by covering in hot water. Allow to cool, then drain, wash and drain again.

Very finely dice the onion. Heat up the olive oil � go on, be generous with it! Start cooking the onions in the oil. After a few minutes, add the pine nuts. Keep stirring � you don�t want your nuts to burn ;). Keep this up for at least ten minutes (some people do it for twenty). Next, add the rice and again stir this round and toast the rice for about ten minutes. Add salt and pepper. Now add your tomato: This should have been peeled and finely diced. Top up with just enough hot water to cover the mix. Drop to a low heat, cover and let cook for 15 minutes. After that, stir in the dill, mint and raisins, using a wooden spoon. Cover again, turn the heat off, and let the whole lot cook in its own steam for at least half an hour.

Now the fun bit. Take your vine leaves. If you don�t have a non-stick saucepan, make sure you cover the base of the pan with some spare leaves. Add a dollop (about half a tablespoonful) to the vine leaf at its base. Now fold the sides inwards to make a neat package, and wrap the leaf round the mixture tightly: Imagine you�re making a cigar. Pack them tightly in the pan � you can have more than one layer, by the way. Do this to all the leaves until your back hurts and you�re bored to death with the whole damn thing. Add lemon juice, or slices of lemon, and water (about half a pint should be enough). Put a small plate over the whole lot to keep the vine leaves in position and to stop them unravelling. Cover the pan, then bring it to a simmer. Drop the heat and cook for 45 mins � 1 hour or until all the water is absorbed.

Can be eaten hot or cold and absolutely bloody delicious. Hide from all but close friends and family, and even with them give grudgingly. Drink lots of raki. Enjoy.
Afiyet Olsun!