Savory dishes for Sukkot

TINA WASSERMAN

Turkish Stuffed Grape Leaves - Dolmas
(pareve)

• 2 Tbsp. olive oil
  
• 2 medium onions, chopped
  
• 1 clove garlic, minced
  
• 1 cup uncooked long grain rice
  
• 4 scallions, finely chopped
  
• 2 Tbsp. minced fresh dill
  
• 2 Tbsp. finely chopped Italian parsley
  
• 2 Tbsp. minced fresh mint
  
• 1/2 tsp. cinnamon
  
• 1/2 tsp. allspice
  
• 3 Tbsp. toasted Pignoli nuts
  
• 3 Tbsp. raisins
  
• 1 tsp. salt
  
• 1/4 tsp. freshly ground pepper
  
• 2/3 cup extra virgin olive oil
  
• 1/3 cup fresh lemon juice
  
• 2/3 cup water, additional as needed
  
• 1 tsp. sugar
  
• Broken grape or lettuce leaves
  
• 1 8-ounce jar of grape leaves in brine (2 if the leaves are small)
  

1. Heat a large skillet for 20 seconds. Add 2 tablespoons of olive oil and heat for 10 seconds. Add onion and saut‚ for 5 minutes. Add the garlic, saut‚ until the onions are lightly golden, and place in a 2-quart mixing bowl.
   
2. Soak the separated grape leaves in a bowl of warm water for 5 minutes while you make the filling.
   
3. Add the rice, scallions, dill, parsley, mint, cinnamon, allspice, pine nuts and raisins to the onion mixture. Season with salt and pepper.
   
4. Remove the leaves from the bowl of water and rinse under cold running water. Separate the leaves and place them shiny side down on a board. If the leaves are small, place two together, overlapping at the stem end.
   
5. Place 2 teaspoons of the rice mixture near the stem end of the leaves and roll the leaf once to cover the filling. Fold in both sides of the leaf and then tightly roll the leaf toward the tip, making a neat roll.
   
6. Place some broken vine leaves or lettuce leaves in the bottom of a 4-quart pot or Dutch oven (so the rolls won't stick to the bottom of the pan) and then arrange the rolls in the pot seam side down. Repeat with the remaining leaves and filling, piling the rolls on top of each other as necessary.
   
7. Combine the remaining 2/3 cup oil, lemon juice, 2/3 cup of water, and sugar and pour the mixture over the rolls.
   
8. Place a weight (a heavy plate will do) on top of the rolls and simmer, covered, for 40 minutes. Check that the water mixture hasn't boiled off; if it has, add 1/2 cup water and cook another 10 minutes.
   
9. Cook for a total of 50 minutes, or until the rice in the rolls is tender.
   
10. Cool for about 1 hour, then remove the rolls from the pot.
    
11. Serve at room temperature.
    

Vegetarian Couscous
(pareve)

• 2 Tbsp. extra virgin olive oil
  
• 2 large garlic cloves, finely chopped
  
• 1 medium onion, diced into 1/2-inch pieces
  
• 2 carrots, sliced into 1/4-inch rounds
  
• 1 8-ounce can of tomato sauce
  
• 3/4 cup dark raisins
  
• 1/2 tsp. salt or to taste
  
• 1 1/2 tsp. ground cumin
  
• 2 1/2 cups of vegetable stock, divided
  
• 2 small zucchini, sliced into 1/4-inch rounds
  
• 1 small (1 pound) eggplant, sliced into 1-inch cubes
  
• 2 yellow crookneck squash, sliced into 1/4-inch rounds, or 1 cup asparagus cut into 1-inch lengths
  
• 4 ounces of mushrooms (any type), caps cut into quarters (portabellas cut into 1-inch cubes)
  
• 1 15-ounce can of chickpeas, drained
  
• 4 Tbsp. butter or margarine
  
• 1 cup fine couscous
  
• 1 or more Tbsp. finely minced parsley for garnish
  

1. Heat a large frying pan or 4-quart saucepan for 30 seconds, add the olive oil, and heat for 15 seconds. Saut‚ the garlic and onion until lightly golden. Do not allow the garlic to brown.
   
2. Add the carrots, tomato sauce, raisins, salt, cumin, and 1 cup of the stock. Cover and simmer for 10 minutes or until the carrots are crisp tender - thoroughly cooked, but firm, not mushy.
   
3. Add the zucchini and the eggplant and cook for 10 minutes. Spoon in the crookneck squash or asparagus pieces, mushrooms and chickpeas and stir. Cook for an additional 10 minutes until all the vegetables are tender.
   
4. In a large saucepan, heat the remaining 1 1/2 cups of stock along with the butter or margarine. Add the couscous. Cover, remove from the heat, and allow the pan to sit for 5 minutes.
   
5. To serve, spoon the couscous into the center of a large rimmed dish, and surround with the cooked vegetables. Pour the sauce evenly over all, and sprinkle with a little parsley for garnish.