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Dolmades

the.instructor's picture
Ingredients
Vine leaves - about 30 canned or packeted
Onion - 1 large, finely chopped
Olive oil - 1 tablespoon
Garlic cloves - 2, crushed
Salt - to taste
Freshly ground black pepper - to taste
Lean minced lamb - 450 g/1 lb
Dried marjoram - 2 teaspoons

Sauce :
Chicken stock - 300 ml/1 pint
Tomatoes - 1 can (397-g/14-oz)
Concentrated tomato puree - 2 tablespoons
Red wine - 300 ml/1 pint
Salt - to taste
Freshly ground black pepper - to taste
Directions

GETTING READY
1) Rinse the large vine leaves and dry thoroughly.

MAKING
2) In a wok, add the onion and garlic, sprinkle in seasoning to taste and saute until the onion is softened but not browned.
3) Stir in the minced lamb, saute breaking up the meat, until well browned.
4) Stir in the marjoram, then remove the meat mixture from the wok and keep aside to cool.
5) Place a small spoonful of the filling in the middle of a vine leaf, fold the sides over the meat, then fold the stalk end and neatly roll and secure the leaf from the stalk end.
6) In the wok, place the leaf with the folded side downwards, repeat
until all the leaves and meat are used, placing them closely together in a single layer.
7) In a bowl, mix the sauce ingredients together and season to taste.
8) Stir until the tomato puree has dissolved, then slowly pour the mixture gently into the wok to seep between the packages.
9) Cook over a low heat until the sauce simmers, then cover and simmer gently for 1 hour, until the leaves are tender.

SERVING
10) Serve the Dolmades straight from the wok, or cool on a serving dish chill thoroughly and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Lamb
Preparation Time: 
50 Minutes
Cook Time: 
75 Minutes
Ready In: 
125 Minutes
Servings: 
8

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