INGREDIENTS

INSTRUCTIONS

(Yafancie Dolmas)  MAKES 14 DAIRY-FREE  The Turkish name for these
tasty bitesize parcels means "false"  because they are not served hot
and do not contain meat like the  traditional stuffed grape leaves.
Grape leaves are available packed  in jars and require soaking to
remove the excess brine that preserves  them.  In heavy medium
saucepan, bring 1 cup water to a boil. Stir in bulgur.  Reduce heat,
cover and simmer 15 minutes. Remove from heat and set  aside.
Meanwhile, in small saucepan, combine lentils with enough water to
cover by 1 inch. Gently boil, uncovered, until lentils are tender but
still hold their shape, about 15 minutes. Drain well and set aside.  In
large skillet, heat 1 tablespoon oil over medium heat. Add onion  and
cook, stirring often, until soft, about 5 minutes. Remove from  heat
and add raisins, apricots, mint, cinnamon and allspice. Stir in  bulgur
and lentils and season with salt and pepper to taste.  To fill grape
leaves: Place one leaf flat on work surface with veins  facing upward.
Place 2 teaspoons filling in middle of leaf close to  stalk end, Fold
bottom of leaf over and each side in to enclose  filling. Roll up
firmly toward point. Place roll in the palm of hand  and give a slight
squeeze to form a firm shape. Repeat procedure with  remaining leaves
and filling.  Arrange stuffed leaves, seam sides down, in medium
skillet. Add  remaining 2 tablespoons oil, lemon juice and enough water
to cover  leaves. Cover pan and cook over low heat for 1)4 to 2 hours
or until  tender. Add extra water to skillet as necessary. Allow leaves
to  cool, covered, in skillet. Transfer to a sewing dish and chill in
refrigerator until ready to serve. Serve garnished with lemon and  mint
if desired.  PER DOLMA: 74 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT);
11G CARB.; 0  CHOL.; 6MG SOD.; 2G FIBER.  Recipe by: Vegetarian Times
Magazine, August 1998, page 40  Converted by MM_Buster v2.0l.

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