Seasonal Food: Walnut or Beef Dolma and Kefir Cucumber Sauce

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This is walnut and beef dolma just out of the oven. Two rows of dolma fit nicely into a bread pan.

2c walnuts, chopped or 2c pastured ground beef
1 organic onion, finely chopped
1/2c garden dill, chopped
1/2c garden mint, chopped
1/2c garden parsley, chopped
1tsp sea salt
1/2 organic lemon, juice
1/2 organic lemon peel, sliced thinly (optional)
60 garden grape leaves
1/4-1/2c extra virgin olive oil

The easiest way to gather the grape leaves from the garden is to use a pair of scissors. Choose leaves that are approximately the same size. Cut the leaf off the stem. Back in the kitchen, plunge the fresh grape leaves into very hot water for about 3 minutes to soften the leaves. Let the leaves cool for later use.

In a food processor mix together walnuts or beef, onions, herbs and lemon juice until you have a fairly smooth mixture that holds together well. Drizzle some extra olive oil, if desired.

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I find it easier to organize all the leaves with the vein side up before starting to roll the dolma.

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This is the walnut mixture.

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This is the beef mixture. You can mix the two together, if desired.

Preheat the oven 300?F. Take a glass bread pan and line with a layer of grape leaves. Drizzle some olive oil over the leaves. This is to ensure the rolls will not stick to the bottom of the bread pan. Layer with slices of lemon peel, if desired. The bread pan is ready for the rolls.

Take one grape leaf and turn it over so the veins are on the upper side. Place about one heaping teaspoon of walnut or beef mixture near the stem end of the leaf. Fold the end of the leaf up and both sides of the leaf together and roll the leaf from the stem side to the outer edge of the leaf. Roll tightly because the walnut or beef mixture will not absorb very much liquid.

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Put the grape leaf vein side up. Put about a heaping teaspoon of filling right beside the stem.

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Fold up the end of the leaf next to the stem and then each side evenly. Roll to the tip of the leaf.

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This is the dolma after being rolled. Put the dolma into the bread pan, leaf tip down.

Place each roll in the baking tray with all the rolls touching each other. This avoids the rolls from opening during cooking. After all the rolls are in the tray carefully press down all the rolls to remove air space. Drizzle more olive oil on top to keep the rolls moist during baking. Bake for 30 minutes. Remove from heat and let cool before serving. Walnut or beef dolma is good warm or cold with goat feta or dipped in a yogurt or Kefir sauce.

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Two rows of dolma fit nicely into a bread pan. Top with lemon peel and drizzle with olive oil. Press the dolma down evenly using the bottom of the second bread pan.

Kefir Cucumber Sauce

1c homemade Kefir
1c garden cucumber, thinly sliced
1tsp sea salt
1tsp dried organic dill or 1/4c garden dill

Mix all the ingredients together. Serve as a dipping sauce with walnut or beef dolma.