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2016 and the first air of the new year is tightly wound around us like a cold scarf, although our shivers are ever quelled by resolute attitudes and a general excitement for what that entails. i used to be a fervent resolution scribe, copying and re-modifying lists of places, people, things. in good time i’ve found that equal parts of determination, anticipation, whimsy and wind create a desirable and well-enjoyed year. many things we can control, and the events that remain are of the universe. i will keep my love deep, my head high, and my mountains taller than the last. my judgment belated, my compassion present, and my understanding malleable and willing to change. patience to listen to what i’m being told, and a feeling of fortune that it’s my eyes and ears that are being acknowledged. more of all that i am. and more of all that moves us.
resolutions are seductive, and determination can be a soul-drenching employment. i’ve learned to take careful measures not to set myself up for catastrophic mental failures and fatigue. each year (seemingly) brings me a little more practicality, which i always hope to put to good use. energy spent making people laugh instead of harshing my own mellow. growing a forest and feeding many. never succumbing to apathy, and always keeping my palms open for more. time not spent searching, but better time spent having found out.
i wanted to share grape leaves for the new year. grapes are considered lucky by some, and dare i question their leaves. dolmades are one of my favorite snacks, any place, any time. they signify abundance and prosperity, general well wishes for each new year. i wanted to lift the traditional application up a bit with one of my favorite grains, farro. there’s no second guessing the nuttiness and bite, and in combination with onion, fennel, and herbs – each wrap is another good wish for a year well spent. you have my dearest wishes for the new 365. i’m happy to be able to share this space with you.
- 1 onion, diced
- 1 fennel bulb, diced (some fronds reserved)
- 1-2 tsp olive oil
- 1 / 2 cup pine nuts
- 1 cup farro
- 1 1 / 2 cups vegetable stock
- 1 / 2 cup fresh parsley, chopped
- 1 tbl fennel fronds, chopped
- juice of 1 / 2 lemon
- 1 tbl fresh dill, chopped
- 1 jar grape leaves
- 1 / 2 lemon, sliced
- water/vegetable stock
- 1 tsp fresh mint
- 1 1 / 2 tbl tahini
- juice of 1 medium lemon
- 3 tbl cup olive oil
- 1 / 4 cup water
- 1 / 4 cup hazelnuts, shelled
- heat oil in a large pan and saute onion and fennel until soft, 7-10 minutes. add pine nuts and farro and toast 2-3 minutes. add vegetable stock and simmer mixture until all liquid has been absorbed, about 10 minutes. remove mixture to a large mixing bowl and add parsley, fennel fronds, lemon juice and dill - stir to combine.
- drain grape leaves from jar, carefully separate, and place in a bowl of cold water to soak. remove leaves after about 10 minutes and pat dry. any leaves that aren't formed completely may be used to line the bottom of the steaming pot.
- on a flat surface lay out one grape leaf at a time - add about 1 tbl of farro mixture (depending on leaf size) to the bottom middle of the leaf. fold one side in, and then the other (keep all movements symmetrical), and while tucking the sides in roll leaf up. roll each completed grape leaf lightly in palms to set.
- in a large pot or dutch oven create a bed on the bottom with spare unusable grape leaves. place dolmas atop the bed, stacking if need be. add lemon slices on top of dolmas, and add a plate on top of everything to hold in place. add water/vegetable stock until liquid is touching the bottom of the dolmas. simmer pot 35 minutes until wraps are tender.
- in a food processor add mint, tahini, lemon juice, olive oil, water, and hazelnuts. process until smooth and a creamy consistency has taken place. serve dolmas with sauce.
Beautiful post, Danielle. Dolmas are one of my favorite snacks, though I haven’t attempted to make them myself. Yet! Perhaps I should finally give it a try – that tahini hazelnut sauce sounds divine.
Megan thank you so much, I love your presence – it’s been such a treat following your travels. I share the dolma love with you, they embody all of my favorite flavors in a perfect package. Happy tripping on the east coast lady, I’m originally from New England and it sure has its share of beauty! ♥
Your resolutions are beautiful… and a perfect match for these rolls. Dolmas require slowness, an attention to details and folds and time. They speak to the very essence of your intentions, and will undoubtedly help you set on a path to a slower, more involved and more accepting year. Xoxo K
Ksenia, I cannot tell you how much I enjoy your observations – you have the most beautiful way of placing your words! Happy New Year to you! I agree with all spoken – it was a truly meditative morning wrapping the grape leaves, giving me much needed time to accept and internalize the new passing of time. ♥
What a lovely dish Danielle. I grew up eating dolmas with Nana. If only she was here right now to witness your new accomplishments and adventures. Good food was a very important part of her life and she too was excellent at it. I’m sure she is looking down at you right now with great revelry . Never forget your roots.
Mother, thank you so much. I feel with this dish that I am channeling the most positive vibes. Feelings of family and roots and lemon (a lot of lemon). There is much to be said about the food that brings us together. Love you. ♥
What a beautiful post and recipe. I love your intentions, your words/thoughts, the beautiful imagery you’ve captured in your photos and the creativity of this recipe. We call these warak arish mehshi in Arabic, literally translating into stuffed grape leaves and they are an ultimate comfort food for me. Farro, fennel, onions and herbs are such a dream combination as a stuffing. Bravo Danielle for this incredible recipe and the beautiful space you’re sharing it in, which I’m only now visiting for the first time. Happy New Year!
Nissrine, thank you so sweetly, and for your presence here. I am so incredibly grateful to have your blessing on this version! I find grape leaves to be my ultimate comfort food as well – there’s something quite holy about the union and medley of flavors within. As well it is fun and fierce to mix it up a bit. Of course with no shortage of lemon. Much love to you, and thank you for visiting! ♥
I am finally getting around to catching up on my well-loved blogs! Your approach to the new year is so refreshing and your words so thoughtful. I must learn to make dolmas because I absolutely love them as well. Farro, lemon, and mint sound delightful! The photos tell it all!
Thank you sweetest Emily, it’s a joy to share words, thoughts, and our love of beautiful and delicious food. Something tells me that you’d make the most beautiful dolmades ever. Happy week to you lovely. ♥
WOW! this is my type of food to a T! Danielle you never cease to thrill me xx
Why thank you Amy, this is so sweet of you! And I’m glad we share taste-buds, these flavors are never to be missed! Happy New Year to you lady! ♥
Vine leaves are my absolute favorite! I love what you’ve done with them here, Danielle! Happy New Year to you – wishing you warmth and a full heart x
I love them too, Jodi – they are a great source of comfort food for me, and they evoke incredible memories. I wish you the happiest new year in return, may our full hearts fill others. xoxo ♥