dolmades (stuffed grape leaves)

Name: Dolmades (stuffed grape leaves)
Prep time: 40 min
Cook time: 30 min
Cuisine: Greek
Ingredients: 1/2 kilogram(s) fresh green onions; 2 cup(s) olive oil; 1/2 kilogram(s) grape leaves; 1 pinch(es) salt; 1 pinch(es) pepper; 1 sprig(s) parsley; 1 sprig(s) dill; 1 sprig(s) spearmint; 2 - lemons - juice of; 1 cup(s) rice

(2 RATINGS)

69 Pinches 1 Photo

Ann Hatzimangas

Sligo

Updated on May 11, 2012

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!!!

Rate

prep time 40 Min

cook time 30 Min

method Stove Top

yield approx. 70 pieces

Ingredients

1/2 kilogram fresh green onions
2 cups olive oil
1/2 kilogram grape leaves
1 pinch salt
1 pinch pepper
1 sprig parsley
1 sprig dill
1 sprig spearmint
2 - lemons - juice of
1 cup rice

How To Make dolmades (stuffed grape leaves)

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.

Step 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.
Step 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.
Step 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.
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