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Vegetables Stuffed Grape Leaves

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Ingredients
  Pickled grape leaves 15
  Long grain rice 2 Cup (32 tbs), rinsed
  Chopped parsley 1 Cup (16 tbs)
  Chopped tomato 1 Cup (16 tbs)
  Dried mint 1⁄2 Teaspoon
  Chopped green onion 1⁄2 Cup (8 tbs)
  Chopped yellow onion 1⁄4 Cup (4 tbs)
  Cayenne pepper 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Lemon juice 1 Cup (16 tbs)
  Extra virgin olive oil 1 Cup (16 tbs)
Directions

Mix all ingredients except grape leaves, 1/2 cup of the lemon juice, and 1/2 cup of the olive oil. Roll up grape leaves. Line pot with some sliced carrots. Layer in the rolled grape leaves and place a dish upside down on top, then place a heave object over the dish. Add remainder of lemon juice and 1 cup water, bring to a boil then turn down heat to medium low. Cook for 2 hours on low heat and half way through add 1/2 up of olive oil. When 2 hours is up, let pot rest for minimum of 2 hours or overnight. Plate up at room temperature or cold.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Simmering
Restriction: 
Vegetarian, Low Cholesterol
Drink: 
Alcohol
Ingredient: 
Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
120 Minutes
Ready In: 
145 Minutes
Lemony, flavorful and healthy vegetables stuffed grape leaves are a great source of satisfaction. This wonderful video explains this dish called Dolmades or Dolma or Dolmeh in a very efficient manner. If you have never tried fresh dolmades, now is the time to make and eat!

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