How to Make Zeytinyagli Lahana Dolmasi Part 2/4

This Turkish Cuisine video shows you how to make Zeytinyagli Lahana Dolmasi, or Stuffed Cabbage with Olive Oil part 2/4.

Zeytinyagli Lahana Dolmasi And then you want to add your rice now anytime you are making a Dolma you always want to use short grained rice. It is much better and you always want to wash it a few times get it really nice and clean. Now you do not have to cook this all the way through because you are going to cook it again when you wrap it in your Dolma so you just want to sauté this up a little bit. Now is a good time to add in our sugar anytime you make an olive oil dish always have to add a little sugar, it gives it just the right amount of sweetness. One about tablespoon and a half it is going to make it really delicious. Now Dolma actually comes from the word—dolmak which means to stuff or something that is very stuffed and we make a lot of different types of Dolma in Turkish cuisine like I said we do with the meat and we did great leaves with the meat but you can do a great leaves olive oil salad too. You can actually just use this exact recipe and do any kind of Dolma you want that is why I picked the cabbage Dolma because it is really authentic in Turkish cuisine and it has so much history in it. It dates back from a really long time ago. So now we are just going to add in our nuts now these are pignoli nuts, you can get this at any grocery store. If you ever have Dolma, Zeytinyagli or the olive oil dish in a restaurant you get a little crunch, that’s these nuts. You do not need too many just about two tablespoons and I washed those as well, so everything is nice and clean. And now we can even add in our salts, salts about a teaspoon and of course some pepper. They always want some delicious pepper in there, put a few tosses. We are going to sauté this up for just maybe another minute and then we are going to add half a cup of boiling water to it. Now you just want to make sure when you are sautéing this, to throw it back and forth and make sure it does not stick to the bottom, so you always have to be standing by it. And once you see it is sautéed really nice and mightily now we can add half a cup of boiled water which I have right here. I am going to add it, cover it and let that cook just for about five minutes. And now is a good time to take out our cabbage, so I’m just going to cover this up, let it come to a nice boil. We could lift this and you could see even the leaves are starting to lift up off the cabbage head. That is going to be really hot taking that off. What we have to do is take it out and we are going to have to run it on the cold water because that cold water is going to keep it from cooking because when you take this out, it is still going to be cooking, so you need the cold water to stop it and to make it kind of crispy or firm and get it easy for us to roll it up. So I will just take some two big spoons, take it out the nut colander. Now I will just going to soak this under cold running water. So as you could see, I ran it under a cold water and I separated them. You need them to be least because this is what you are going to roll up your Dolma and you are going to put your stuff in and lower it up just like the Dolma. Now you—the more you peel it, the harder it gets as you get towards the middle. So if you see that the middle is not that cooked you can always throw it back in your boiling water and keep on peeling it or if you want you can just, you know throw it away or if you want you can just use it to wind the bottom of your pot because you are going to need something to do that as well. So now we have our leaves over here, our cabbage leaves. Now these are really big, some them we are going to cut smaller but before we do that we need to finish making our stuffing. Now this has been cooking for about five minutes, I am just going to turn it off and remember keep taking your wooden spoon and moving it around because you do not want the bottom to stick. Now it is time to add all the rest of our ingredients. So what I do first is add our currants. Currants are type of raisin and you do not need to cook the currants with the rice mixture because the steam from the rice is going to cook anyway. So we are going to add now our dough and again all of these is going to be cooked once you stuffed it into the leaves so it does not have to be cooked here, you just have to mix it in maybe close it and let it settle. Now we need about half a teaspoon of cinnamon which is essential when you are doing this Zeytinyagli Lahana Dolmasi. Just half a teaspoon and one teaspoon of mints you do not need the fresh mint; you need the spicy mint, a dried mint. Now we can add a little more salts and a little bit of that extra virgin olive oil just to give it a nice rich flavor, maybe about two tablespoons. And you could already smell the cinnamon coming up, just very little but it is that extra touch that is going to give it this great flavor. And now I am just going to clean up my station we will get ready to start rolling up those cabbage Dolmasi.