300 grams of vine leaves
1 lemon
4 tablespoons of olive oil
1 cup of hot water
For internal mortar:
1/2 cup of olive oil
3 medium onions
1.5 cups of rice
1 cup of hot water
1 tablespoon of peanuts
1 tablespoon of currants
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of mint
1 teaspoon allspice
1/2 teaspoon cinnamon
3 artichokes (fresh, flower artichokes)
For the mortar:
1 teaspoon of rice
1/4 bunch dill
3-4 sprigs of spring onions
1 onion
juice of 1 lemon
1/4 cup olive oil
1 teaspoon of granulated sugar
1 teaspoon salt
1 teaspoon of black pepper
1 teaspoon allspice
1 teaspoon cinnamon
Cut the stems of the artichokes close to the flower, wash them well. Cut off some of the outer leaves. Lay the artichokes on their side and cut about 2 fingers.
Starting from the middle, pull out a few rows of leaves and clean the hairy part of the navel with a spoon. You can dilute the leaves as you wish. After preparing it this way, soak it in water with lemon in a deep bowl.
Mix all the necessary ingredients for the interior mortar in a bowl.
Fill the artichokes well with the stuffing you prepared. You can also put mortar on the intermediate leaves. Put the artichokes in the pot. Add the water and olive oil and close the lid of the pot.
Turn on the stove and when it starts to boil, lower the heat and let it cook. Turn off the stove when the leaves are soft and the rice is cooked.
Leave to cool in the pot.
Take the dolmas on a serving plate and drizzle olive oil on them. Serve sprinkled with chopped dill. Enjoy your meal.
1/2 teaspoon of olive oil
2 medium carrots
2 celery (large)
juice of 1 lemon
2 teaspoons of orange juice
1 glass of water
2 parts lemon peel
1 teaspoon of granulated sugar
1 teaspoon salt
How is it done?
Peel the celery. Set aside any leaves and stems, if any. Chop the peeled celery into cubes. Soak in lemon water to prevent browning.
Peel the carrots and cut them into half moons.
Wash the celery stalks and leaves you have separated and chop them into small pieces.
Heat half the olive oil in a wide-bottomed saucepan. Saute the chopped carrots for 2-3 minutes.
Add the celery and continue sautéing for 1-2 more minutes.
Add the celery stalks and leaves as well.
Add the lemon juice, orange juice, and water to the pot.
After adding the lemon peel, add the sugar and salt.
After boiling, add the other half of the olive oil with the lid of the pot closed until the celery softens on low-medium heat and let it cook.
After about 30-35 minutes, when it is cooked, check with the tip of the knife whether the celery is cooked. If it is cooked, take it off the stove. Serve warm if you wish, or after resting at room temperature. Enjoy your meal!
