- Vine Leaves250 Gram(s)fresh vine leaves
- Olive Oil30 Milliliter(s)(as always rather more than less)
- Onion1 Piece(s)
- Lamb250 Gram(s)ground lamb (can be replaced with beef)
- Rice75 Gram(s)Cooked
- Parsley2 Tablespoon(s)chopped fresh parsley
- Chives2 Tablespoon(s)chopped chives
- Onion3-4 Piece(s)white onions or cives (kind of sweet onions) chopped
- Lemon2 Piece(s)squeezed lemons (only juice is used)
- Coulis Tomato2 Tablespoon(s)
- Caster Sugar2 Tablespoon(s)
- SaltAs needed
- PepperAs needed
There are many variations of dolmades stuffed grape leaves, and the exact ingredients of this traditional recipe of Greek cuisine vary by region, however rice and grape leaves are always present in dolamades.
Prepare the leaves and stuffing
Blanch the vine leaves in water for 1 to 2 minutes to soften them. “To blanch vegetables” is to pass them for a few minutes in boiling water.
For the stuffing, in a large pan, heat your oil, then add your big onion previously minced. Blow him up until he starts to get white. Add your meat, cook your meat until it begins to color. Add salt and pepper. Stir frequently.
Mix the cooked rice, the chopped herbs, the white onions, the juice of a lemon as well as the meat. Add the tomato sauce and knead the mixture with your fingers until the mixture is uniform.
Cooking the Stuffed vine leaves
Then place each vine leaf on a cutting board with the ribs up. Put a tablespoon of the meat mixture on the vine leaf and fold the side with the stalk towards the meat.
Fold the sides of the leaf towards the center and roll the leaf to form a nice set. Use all the meat.
Line the bottom of a large pan with flattened vine leaves and arrange the stuffed vine leaves in tight rows.
Mix about 150 ml of water in the juice of a lemon, add the sugar, stir the mixture and pour it on your vine leaves.
Cover the stuffed vine leaves with a heat-resistant dish to keep the dolmades at the bottom of the pan.
Close your pan with its lid and let your stuffed vine leaves cook for 2 hours at a very small fire.
Serving of your dolmades
Check regularly that there is water in the bottom of the pan, if necessary add a little. Served hot or cold, in entrees accompanied by pita bread and tzatziki or simply whipped Greek yogurt.
If you do not have fresh vine leaves, you can use canned vine leaves: in this case, let them soak overnight in a basin of fresh water and rinse thoroughly before to cook.