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Dolmades
 Dolmades
are delicate parcels made from grape leaves (also known as
vine leaves) stuffed with long-grain rice, toasted pine nuts,
fresh herbs and seasonings. Dolmades can be served as part
of a meze platter or salad plate, eaten as finger food or
simply enjoyed as a tasty snack. Below are step-by-step instructions
for making dolmades.
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Fry
half an onion and other ingredients |
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Heat
2 tablespoons of extra virgin olive oil in a large frying
pan over a medium heat and cook half a finely chopped
onion for 5 minutes, stirring occasionally. Next add ½
teaspoon grated lemon zest and ¼ cup pine nuts
and cook for 2 minutes, stirring. Then add a pinch of
cinnamon, ½ teaspoon sea salt, ¼ teaspoon
freshly ground black pepper and ½ cup long-grain
rice. Cook for 1 minute. |
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Add
¼
cup of chicken or vegetable stock and bring to
the boil, then cover with a lid and reduce the
heat to very low. Simmer gently for 10 minutes
without lifting the lid.
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Add
fresh parsley and dill |
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Remove
the lid and stir in 2 tablespoons of finely chopped fresh
flat-leaf parsley and 1 tablespoon of finely chopped fresh
dill. Leave to cool. |
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Put
a tablespoon of the mixture
on a rinsed and dried grape leaf
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Separate
20 vacuum-packed vine (grape) leaves and place
them in a large pot of simmering water for 5 minutes,
drain, pat dry, then trim the stems. Next place
one of the leaves, vein side facing up, on a plate
and put a tablespoon of the rice mixture near
the stem.
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Fold
the stem end over the filling |
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Make
sure your hands are clean and dry, then fold the stem
end over the filling |
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Neatly
fold in the edges of both sides
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Wrap
up, then repeat
with the remaining grape leaves
and filling |
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Wrap
up into a cigar shape (don't fold too tight as the rice
will expand during cooking). Repeat with the remaining
grape leaves and filling. |
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Cook
the dolmdes in stock, lemon juice and olive oil
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Line
the bottom of a large pot with any damaged grape
leaves and place the rolled dolmades side-by-side
(seam-side down) in a single layer on top of the
leaves. Pour over 1½ cups of chicken stock,
1 tablespoon of lemon juice and 2 tablespoons
of extra virgin olive oil. Bring to the boil then
cover with a lid and reduce the heat to low. Simmer
gently for 1½ hours without lifting the
lid.
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Serve
the dolmades warm or cold |
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Brush
the dolmades with 1 tablespoon of extra virgin olive
oil and serve warm or at room temperature.
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