Dolmades

Recipe from: 8/12/2004
recipes, Greek, rice, vine, leaves

Ingredients 11
Servings 30
Time about 25 minutes

Ingredients

  • 40
    preserved or fresh vine leaves
  • 1
    onion, finely chopped
  • 50
    ml
    olive oil
  • 150
    ml
    rice
  • 300
    ml
    chicken stock
  • 50
    ml
    dill, finely chopped
  • 5
    ml
    oregano, finely chopped
  • salt and pepper to taste
  • 50
    ml
    olive oil
  • 1
    lemon, the juice
  • 200
    ml
    chicken stock
 

Method

about 1 hour
 
Blanch the vine leaves in boiling water for two minutes (do a few at a time). Plunge in cold water, drain and trim the stems.
Sauté the onion in the olive oil until translucent.
Add the chicken stock, dill, oregano and salt and pepper to taste. Cover and cook over low heat for 20 to 30 minutes or until the liquid has evaporated.
Spoon 15 ml of the mixture on each vine leaf (set aside 10 leaves), fold the bottom and sides of each leaf over the filling and roll up.
Line the base of a saucepan with five of the reserved vine leaves.
Arrange the rolls seam side down in a layer on top of the vine leaves in the saucepan.
Drizzle with the olive oil, lemon juice and stock.
Arrange the remaining five leaves on top of the rolls and cover with a plate.
Cover and simmer for 30 minutes.
Remove from the heat and leave in the liquid to cool. Chill before serving as part of a Meze platter.
 

Read more on: greek
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.