Dolma Dalya - Algerian Tomato & Pepper Stuffed Vine Leaves

Total Time: 1 hr 35 mins Preparation Time: 50 mins Cook Time: 45 mins

Ingredients

• 50 grape leaves
• 1 large red pepper
• 1 large red vine-ripened tomato
• 1/2 large onion
• 4 garlic cloves, minced
• 1 1/2 cups basmati rice or 1 1/2 cups long grain rice
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ras el hanout spice mix
• 1 tablespoon olive oil
• 4 tablespoons water
• salt and black pepper
• 1/2 large onion
• 1 large vine-ripened tomato
• 2 garlic cloves, minced
• 1/2 teaspoon cinnamon
• 1 chicken stock cube
• 1 liter water
• 1 teaspoon lemons or 1 teaspoon lime juice
• salt and black pepper

Recipe

• 1 vine leaves:.
• 2 to prepare fresh vine leaves, trim the stalks & wash the leaves under running water. blanch in lightly salted water for 15 minutes. rinse then drain & set aside.
• 3 to prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. rinse the leaves individually under running water the set aside.
• 4 to prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. rinse the leaves individually under running water the set aside.
• 5 finely dice the pepper, tomato & onion. fry gently in a little olive oil along with the minced garlic for approx 4 minutes. add the spices & seasoning & cook for a further 30 seconds.
• 6 remove from the heat & add the rice, olive oil & water. set aside.
• 7 broth:.
• 8 finely dice the onion & tomato & fry gently in a little olive oil. add the cinnamon & seasoning, water, stock cube & lemon / lime juice. cook for 15 minutes.
• 9 after 15 minutes, remove from heat. at this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
• 10 stuff & fold your vine leaves:.
• 11 remove one leaf from the bowl of water & place in the centre of a dinner plate.
• 12 place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
• 13 take the left corner of the leaf & fold up to cover the filling.
• 14 do the same with the right hand side.
• 15 bring in both sides then gently roll up the leaf.
• 16 repeat these steps another 49 times - when folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. also don't be tempted to overfill the leaves either.
• 17 nb: most prepacked vine leaves come with their stalks attached. if they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. if the stalks are tough then remove them with a pair of scissors.
• 18 place carefully one at a time in a large pot. you can put up to 3 layers in a pot if necessary.
• 19 place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
• 20 my family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. they are really good served as an appetizer with a selection of dips such as garlic mayo etc.