Dolmades, which are traditional Greek Stuffed Vine Leaves, are a classic Mediterranean dish that is full of flavor. The filling of these soft grape leaves is a tasty mix of rice, herbs, and spices. They make a unique and healthy appetizer or side dish.
Ingredients: 200 grams grape leaves fresh or preserved. 1 cup long-grain rice, rinsed. 1 medium onion, finely chopped. 2 cloves garlic, minced. 1/2 cup fresh dill, chopped. 1/4 cup fresh mint, chopped. 1/4 cup extra virgin olive oil. Juice of 1 lemon. Salt and pepper to taste. 1 1/2 cups water. Greek yogurt or tzatziki sauce optional, for serving.
Instructions: If using preserved grape leaves, rinse them thoroughly in cold water and drain. In a large bowl, combine the rinsed rice, chopped onion, minced garlic, chopped dill, chopped mint, olive oil, lemon juice, salt, and pepper. Mix well. Place a grape leaf, shiny side down, on a clean surface. Trim the stem if necessary. Place about 1 tablespoon of the rice mixture in the center of the grape leaf, just above the stem area. Fold the sides of the grape leaf over the rice mixture and roll it up tightly, tucking in the sides as you go. Repeat with the remaining grape leaves and rice mixture. Arrange the stuffed grape leaves in a single layer in a large pot, seam side down. Pour the water over the stuffed grape leaves, ensuring they are fully submerged. Place a heavy plate or a few grape leaves on top of the stuffed leaves to keep them from unraveling during cooking. Cover the pot and cook over low heat for 45-50 minutes, or until the rice is tender and the grape leaves are soft. Once cooked, remove from heat and let cool for a few minutes before serving. Serve the stuffed vine leaves warm or at room temperature, drizzled with extra olive oil and a side of Greek yogurt or tzatziki sauce if desired.
Prep Time: 30 minutes
Cook Time: 50 minutes
icmbf 2019
