Roll like a pro (roll the perfect vine leaf)

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*.

A.E x

You’ll need

Half cooked rice stuffing

Vine leaves

 As mentioned above vine leaves come in varied sizes so heres the instructions based on a palm sized leaf:

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Lay leaf flat on your work surface, cut off any stalks from the bottom. Spoon a small amount of your rice mix on the bottom middle section of the leaf…

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Leave enough space on the bottom to roll over the mix, here comes the fidgety bit….

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As you roll upwards, start to fold th edges inwards to form perfectly tucked in ends…

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Continue to roll upwards tucking in edges as you go along till you reach the top!

Use the above technique for smaller sized leaves, however if you come across a larger sized leaf follow the instructions below:

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For leaves on the larger side, with a straight blade bread knife, slice the leaf straight through the middle, right next to the vein. Now you have two seperate leaves to stuff individually…
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As before place a small amount of your rice mix closer to the bottom part of your leaf, make sure your mix isn’t creeping over the edges as this will fall out and wont fold in easily…

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From here on the process of rolling is exactly the same. You roll upwards tucking in the sides as you roll your way to the top…
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And there you have it! you should end up with something like this.

Cooking method will be uploaded in a seperate post soon, thanks for reading!



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