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Chapter 7 task2

How to make dolma

1- Title: Dolmas

2- Introduction: This version of dolmas is most closely inspired by the vegetarian rice-stuffed grape leaves of Turkey that are typically eaten cold or at room temperature as an appetizer.

3- Conditions required;

· 1 (16-ounce) jar grape leaves

· 2 tablespoons  olive oil  (plus more for drizzling)

· 1 medium yellow onion (finely diced)

· 4 cloves  garlic  (finely minced)

· 1 tablespoon parsley

· 1 tablespoon  basil

· 1 1/2 cups  white rice  (long-grain, such as basmati, and uncooked)

· Optional: 1/2 cup pine nuts (raw)

· 8 cups vegetable broth (divided)

· 2/3 cups lemon juice (divided, plus more for drizzling)

4- Steps to make it;

-Gather the ingredients.

-Gently remove the grape leaves from their jar, then rinse each thoroughly under cold water, taking care not to rip the leaves. Pat the leaves dry and place on a cutting board.

-Using a small, sharp paring knife, remove the stems from the leaves.

-Cover with a paper towel and set aside.

-In a large saucepan over medium-high heat, heat the olive oil, adding the onion, garlic, parsley, and basil once the oil is hot. Stir continuously until the onion is soft and fragrant, about 6 minutes.

-Add the rice and pine nuts and sauté, stirring often, for 3 to 4 minutes longer.

-Add 4 cups of the vegetable broth and bring to a low boil. Turn down the heat to low and simmer for 10 to 15 minutes, or until the rice is cooked, adding water if necessary.

-Add 1/3 cup of lemon juice, stirring well to combine, and cook for 2 to 3 minutes longer or until most of the liquid has been absorbed. Remove the pan from heat.

-assemble the dolmas; Prepare a dry, clean workspace. Place one of the grape leaves, shiny side down, flat on your work surface. Place 1 to 2 tablespoon of filling on the lower-middle portion of the leaf, right above where the stem used to be.

-Fold in the sides of the leaves over the center.

-Then roll the bottom of the leaf over the filling and continue to roll, holding the sides in, until you've rolled the dolma completely and no filling is visible.

-Place the dolma seam-side down in a large saucepan or pot big enough to fit all of the dolmas in a single layer.

-Drizzle another 1 to 2 tablespoons of olive oil over the dolmas, followed by the remaining lemon juice.

-Cover the pot and simmer over medium-low heat for 1 hour (do not boil). Add water as necessary to keep them covered.

5- there is no safety information, danger, warning, caution.

6- Conclusion: there is no signal completion of the task and describe the finish product.