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How
to make 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 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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