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Dolmades

Meal.Mates's picture
Ingredients
  Preserved vine leaves/About 80 young, fresh ones 500 Gram
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), thinly sliced
  Water 1 Cup (16 tbs)
  Lemon wedges 1 (To Serve)
  Onions 2 Large, chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Short grain rice 1⁄2 Cup (8 tbs)
  Pine nuts 3 Tablespoon
  Currants 3 Tablespoon
  Parsley 3 Tablespoon, chopped
  Mint 2 Teaspoon, chopped
  Cinnamon 1⁄4 Teaspoon
  Ground black pepper To Taste
  Salt To Taste
Directions

Rinse fresh or preserved vine leaves and blanch, a few at a time, for 3 minutes in boiling water. Rinse in cold water and cut off stems. To make filling, gently fry onions in oil until soft. Mix in remaining ingredients, cover and cook on low heat for 15 minutes or until water is absorbed. Season to taste. Place a heaped teaspoon of filling on each leaf, shiny side down, and roll up, folding sides in to seal the filling. Reserve about 12 leaves unfilled. Pack the rolls close together, seam sides down, in layers in a heavy saucepan, sprinkling each layer wife lemon juice, oil and sliced garlic. Pour water over then cover with the reserved leaves. Cover the saucepan tightly and simmer very gently for 1 hour. Remove from heat and leave 1-2 hours or until liquid is absorbed. Lift rolls out carefully and chill several hours before serving with lemon wedges. Makes about 70.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
6

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