I am of Egyptian heritage and Egyptians love to stuff all sorts of things with rice, mince etc. From cabbage leaves to sheep intestines, I know, don’t cringe, it’s actually very tasty.
Mahshy (flavoured rice rolled in vine leaves) or what the Greeks call Dolma are both vegetarian and very identical, differing only through the generations. Eating them is a delight, however rolling them is a hurdle. Nevertheless when you get the hang of the technique it takes to roll your very own glistening green leaf cigar, there aint no stopping you.
When family back home discovered I couldn’t roll Mahshy, it was almost as if I told them I didn’t know how to walk straight. This had to change, I could no longer be the laughing-stock of the family.
So I went to the best vine leaf roller I knew, my mother. She made the rice (my first post), fetched the vine leaves and we got to rolling. Now not to blow my own trumpet but, I grasped it after the first 3. It is fairly easy you just have to work with the shape and size of the leaf you get and try not to over stuff them. This post was made for you lovely lot, ive gotten together a small pictorial for you, that will hopefully show you the magical way of rolling dolmas *does psychic hand wave*.
Half cooked rice stuffing
As mentioned above vine leaves come in varied sizes so heres the instructions based on a palm sized leaf:
Use the above technique for smaller sized leaves, however if you come across a larger sized leaf follow the instructions below:
Cooking method will be uploaded in a seperate post soon, thanks for reading!