Vegetables
These rolls are made by wrapping a rice filling with currants and pine nuts in leek leaves and cooking them slowly in olive oil. The delicate leaves make this a labor-intensive technique. Served cold, they are suited to picnics and brunch.
Separate the dark green leaves and use only the white and light green stalks. Cut each stalk lengthwise halfway through and separate the leaves one by one.
Boil the separated leek leaves for 3 minutes, then drain. They will be flexible and less likely to tear when rolled.
Cook the onion in olive oil until softened. Add the rice, currants, and pine nuts and cook for a few more minutes. Season with salt and black pepper, then remove from the heat.
Place one 5 ml measure of filling on each leek leaf and roll it tightly.
Arrange the rolls snugly in a pot. Add the lemon juice, sugar, and hot water, then cook over low heat for 40 minutes.
Remove the pot from the heat and let the rolls cool in their cooking liquid to room temperature, then sprinkle with dill and serve.
Do not overcook the leek leaves when blanching them, or they may tear as you roll them. Place an inverted plate over the rolls while they cook to keep them from opening. Allergen: Contains pine nuts.
Çam fıstığı bulamadığım için yerine kabak çekirdeği kullandım, çıtırlığı benzer oldu ama tadı biraz daha topraksı çıktı. Kuş üzümünü de bulamayınca kuru kayısıyı küçük küpler halinde doğrayıp ekledim, tatlı-tuzlu dengesi yine de tuttu.
Kabak çekirdeği gerçekten güzel bir alternatif, topraksı tadı zeytinyağıyla iyi dengeleniyor. Kuru kayısı ikamesi de kuş üzümünün tatlılığına yakın bir sonuç veriyor, küp büyüklüğünü küçük tutmanız iyi olmuş.
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