Life has been hurtling along at such a frantic pace that I am fast being left behind in a dizzy daze. It is three weeks now till the wedding and there is so much to do still.
I thought I'd be missing out on the daring bakers and cooks challenges for these two months but I have to say Dolmades are such a favourite of mine that I just had to have a crack at making them for myself after all these years. The results were delicious and have been easily demolished by friends and family.
So for my filling I have started off with four kinds of rice: Wild rice, Basmati Rice, Aborio Rice and Brown Rice.
I added in sparks of flavour with a little chopped tomato and mint, sautéed onions, preserved lemons, chopped dates and apricots, a sprinkling of raisins, pine nuts and pepitas and finally a small dash of cinnamon and garam marsala (or was it the chinese five spice bottle I grabbed - my mind has turned to mush so I shall leave you with images instead).
-------------------------------------------
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.
Elk four kinds of rice and a whole platter of spices and all things nice, and I love how you used the stems do the rolls they look so cute and so unusual. Great photographs. Cheers from Audax in Sydney Australia.
ReplyDelete