{"id":41334,"date":"2015-06-05T07:30:09","date_gmt":"2015-06-05T12:30:09","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=41334"},"modified":"2015-06-07T01:53:00","modified_gmt":"2015-06-07T06:53:00","slug":"i-go-to-middle-eastern-aromas-to-buy-canned-stuffed-grape-leave","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/i-go-to-middle-eastern-aromas-to-buy-canned-stuffed-grape-leave\/","title":{"rendered":"I go to Middle Eastern Aromas to buy canned stuffed grape leaves"},"content":{"rendered":"

\"Grape-Leaves-Dolmadakia\"<\/a>I waited a year for Publix to restock the Sultana Stuffed Grape Leaves (dolma) and they never have, so Ifinally got to Middle Eastern Aromas on Babcock Street by FlaTech where they have four different brands and dozens of cans. http:\/\/www.middleeasternaromas.com\/<\/a>\u00a0 The Sultana are my fave canned, I drain them and run hot water thru the can to remove the oil. Most are packed in soy oil. I don’t care for cold rice, so I heat them slowly, which releases more oil I drain off. Then I add a dab of good olive oil, salt, pepper, coriander, cumin, lemon juice. The heat brings out the flavor, even if you’re just heating to take the chill off. Then I take a pita, slice it into 8 pie slices, and wrap each one around a stuffed dolma to eat by hand.
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