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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 dolmades 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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©
2013 MEDITERRASIAN.COM
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