Dolmades (stuffed grape leaves)

Ann Hatzimangas

By
@amhgr

This is my mother-in-laws recipe, her name is Loukretia. We can get fresh grape leaves on the market, but if you can't find them, you can use jars, they're usually preserved in vinegar so just rinse them well. Fresh leaves need to be boiled 'till tender. Don't throw away the small or torn leaves, I use them to line the bottom of the pot!!!


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Comments:

Serves:

approx. 70 pieces

Prep:

40 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1/2 kg
fresh green onions
2 c
olive oil
1/2 kg
grape leaves
1 pinch
salt
1 pinch
pepper
1 sprig(s)
parsley
1 sprig(s)
dill
1 sprig(s)
spearmint
2
lemons - juice of
1 c
rice

Directions Step-By-Step

1
Saute the chopped onions in half the olive oil. Add rice, salt, pepper, parsley, dill and spearmint. Mix well. Add half a glass of water. Cook until the water is absorbed.
2
The vine leaf is placed with the surface that had the stem face up with the stem facing towards you. Using a teaspoon, place a heaped spoonful in the center of the leaf. Next fold the stem end of the leaf into the center, followed by each side and finish by folding it into a cylinder.
3
It's best to use a large saucepan with a large surface area. Line the bottom with small, broken or left-over grape leaves and starting at the center place each stuffed leaf in a row, trying not to leave too much space between them, this avoids breakage.
4
Add the remaining oil, 2 cups of boiling water and the lemon juice.Place a large dinner plate on top to hold the leaves down in liquid. Bring to the boil and simmer for about 20-30 minutes until the rice is soft. Serve cold with Greek yogurt.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Greek
Other Tags: Quick & Easy, Healthy
Hashtags: #rice, #Stuffed, #grape, #leaves