Dolmades (stuffed vine leaves)
A traditional Greek recipe for dolmades, vine leaves stuffed with a mixture of rice, herbs and sometimes meat. These delicious morsels are perfect for an aperitif or as an accompaniment to a Mediterranean meal, bringing an authentic, refined flavor.
Equipment
- 1 large saucepan to whiten vine leaves
- 1 frying pan to prepare the stuffing
- 1 saucepan to cook the dolmades
- 1 Wooden spoon
- 1 airtight container for storage
Ingredients
- 200 gr vine leaves (canned or fresh)
- 150 gr rice short-grain
- 2 pods second chopped
- 1 onion finely chopped
- 2 T to s. fresh parsley chopped
- 2 T to s. fresh mint chopped
- 1 T to s. fresh dill chopped
- 200 gr minced meat (optional)
- 1 citron or fresh juice
- this
- pepper
Instructions
- Blanching grape leaves: If you're using canned grape leaves, rinse them well to remove excess salt. If fresh, blanch in boiling water for 2-3 minutes, then drain and leave to cool.
- Prepare the stuffing: In a frying pan, sauté the onion and garlic in 2 tablespoons of olive oil until golden. Add the rice, minced meat (if using), parsley, mint, dill, salt, pepper and cumin. Cook over medium heat for 5 to 7 minutes, stirring frequently, until the rice begins to turn translucent.
- Stuff grape leaves: Lay a grape leaf out, shiny side down. Place a teaspoon of filling in the center of the leaf. Fold in the sides and roll up tightly, forming a small bundle. Repeat with the remaining leaves and stuffing.
- Cooking the dolmades: Layer the dolmades tightly in a saucepan. Drizzle with remaining olive oil and lemon juice. Add water until the dolmades are half-covered. Cover with a lid or plate to keep them in place.
- Low heat: Cook over low heat for 45 minutes, until the grape leaves are tender and the rice is cooked. Add water if necessary to prevent the dolmades from drying out.
- Let stand: Remove from the heat and let the dolmades cool slightly before serving.
Nutrition
Serving: 4dolmadesCalories: 200kcal
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