Bakla Dolmasi – Stuffed Vıne Leaves Wıth Broad Beans
Ingredients:
3 c dry hulled broad beans
1 c fine bulgur and cracked wheat, combines
6 medium onions, chopped
2 T butter
1 T vegetable oil
1 kg grape leaves in brine
1 ½ kg mutton back meat, cut into matchbook-sized pieces
2 T pepper or tomato paste
2 medium tomatoes
1 bunch dill
1 ½ T chopped red basil
1 t red pepper
1 t salt
Place the broad beans in a broad pan. Add four of the onions, chopped, 1 T paste, the basil, salt, dill,
finely chopped tomatoes, and wheat/bulgur mixture, mix well. Stuff this filling into the drained and
washed vine leaves. Arrange 3 leaves on the bottom of a pot, over this, arrange a layer of the meat,
and arrange the stuffed fine leaves over the meat. Put the pan on very low heat.
In another pan, melt butter and oil, and sauté the finely chopped 2 remaining onions with the
remaining 1 T paste. Add enough water to cover the dolma, stir, and pour over the dolma, then cover
and simmer for 2 hours on low heat.