Olive Oil Leaf Wrap Recipe

Ingredients:

For the Winding:
	Vine Leaf (Brine)	300	Grams
	Lemon (Fresh-squeezed)	1.5	Qty
	Olive Oil (Riviera)	4	Tbsp
	Water (Hot)	1	Cup
	Granulated Sugar	1	Tsp (large)

For the Internal Mortar:
	Olive Oil	1/2	Cup
	Dry Onion	3	Qty
	Rice	1.5	Cup
	Pine Nut	1	Tbsp
	Currants	1	Tbsp
	Dried Mint	1	Tsp
	Allspice	1	Tsp
	Cinnamon Powder	1/2	Tsp
	Black Pepper	1	Tsp
	Salt	1	Tsp
	Water (Hot)	1	Cup

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Instructions:

1. Soak the brine leaves in warm water with lemon juice added and soak 1 night before (or a minimum of 1 hour). Change the water 4-5 times from time to time.
2. Chop the onions finely. Take the olive oil in a wide saucepan and heat it. Fry the onions and pine nuts until they turn pink.
   
3. On the other side, remove the currants and leave them to swell in hot water for 5-6 minutes. Add the roasted onions and peanuts, and fry them together for 2-3 minutes,
   

   
4. Strain the rice you have passed through the water through a wire strainer and add to the onions and fry until they become transparent.
   

   
5. Add 1 glass of hot water to the pilaf and add salt, sugar and spices and mix it for a round. Cook the stuffing on low heat for 5-6 minutes so that it is fresher than regular rice pilaf. When the water is drawn, cover it with a paper towel and let it brew.
6. Take the leaves in a colander and drain excess water. Prepare to wrap by taking the stem parts with the help of a knife and stacking them on top of each other.
7. Place your torn leaves that cannot be wrapped neatly at the bottom of a wide pot.
   
8. Put 1 full teaspoon of chilled stuffing in the middle of the leaves you bought on a cutting board. First fold it from the sides to the middle part and wrap it in the form of a roll from top to bottom.
   

   
9. When the wrapping process is completed, slice the peeled 1/2 lemon and place it on the stuffing and add a glass of hot water. Place a heavy porcelain plate on it to prevent the stuffing from falling apart. Close the lid and cook on low heat for 15-20 minutes.
   

   
10. Let the stuffed stuffings, which you covered, cool completely, without opening the lid, to rest.
11. Place them neatly on a flat serving plate and pour the remaining lemon juice and a spoonful of olive oil over the stuffing.
    
12. Serve garnished with lemon slices and fresh parsley leaves, if desired. Bon Appetit!
13. Note: Let your wraps rest in the refrigerator for 6-12 hours before serving.

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Dolma Olive Oil Based