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 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 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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2004 - 2010 MEDITERRASIAN.COM
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