Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, fylla (grape leaves). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Kalymnos has one of the largest fishing fleets in the Aegean so of course fish is on the menu just about everywhere. But for those who prefer meat go for the local mououri, goat stuffed with rice and giblets, slow-baked in a sealed clay pot, or the fylla which is their take on dolmades, grape leaves stuffed with ground meat and rice. Remember to a sk for fylla (grape leaves stuffed with rice and minced meat) and mermizeli, the salad of Kalymnos with Krithini Kouloura (barley bread), oil, tomato and cheese.
Fylla (grape leaves) is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Fylla (grape leaves) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have fylla (grape leaves) using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Fylla (grape leaves):
- Prepare grape leaves (as many as the mixture will require)
- Take 1 kg minced meat (1/2 beef & 1/2 pork)
- Take 1 1/2 cup rice (1 short grain white rice & 1/2 long grain)
- Prepare 2 large onions, grated
- Prepare 2 cans (1 kg) diced tomatoes
- Prepare 2 tbsp tomato paste
- Get 1/2 cup water
- Make ready 1/2 cup vegetable shortening
- Prepare 1/2 cup olive oil
- Get salt, pepper, cumin
- Get water
- Prepare 1 tbsp vegetable shortening and 1/2 cup olive oil for cooking
The women that day were stuffing zucchini flowers and grape leaves (dolma) with rice, for a traditional food festival that was taking place the same night at Kardamena village. They started the process early in the morning, a daunting and repeatable job that requires a lot of patience! Sartheles Psites (In Greek: σαρδέλες ριγανάτες, pronounced sar-THEH-les ree-ghah-NAH-tes) is a favorite dish all over Greece and happens to be an easy one to make. The recipe calls for fresh sardines, garlic, oregano, lemon juice, olive oil, salt, and pepper.
Instructions to make Fylla (grape leaves):
- Blanch the grape leaves.
- Strain them and lay them out on the brim of the pot that you are going to use or the strainer.
- Mix the mince thoroughly with the rice, onions, tomato paste, diced tomatoes, water, shortening, oil and spices.
- Cover the bottom of the pot with tomato slices.
- Stuff the grape leaves in the following way
- Arrange each grape leaf, shiny side down, place a spoonful of filling on it, turn inwards the sides of the leave (next to the stem) and roll all the way up (it takes some patience!). At the same time, stack them tightly one next to the other in a large pot.
- Cover them with a large plate (so they don't unravel while cooking) and add the spoonful of shortening, the oil and as much water as is needed to cover them.
- Boil over high heat for about half an hour.
- Serve with yogurt.
The hardest part of this recipe may be finding fresh sardines—unfortunately, canned just won't taste the same. Sprinkle the celery leaves over the top and cook, tightly covered, over low heat until tender. Sprinkle with lemon juice and serve either warm or cold. Yaprakes Stuffed grape leaves Common throughout Greece Yaprak is the Turkish word for leaf. Unspecified material: Put that stuff over there. b.
So that is going to wrap it up with this exceptional food fylla (grape leaves) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
