Greek Dolmades (Stuffed Vine Leaves)
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Looking for new vegan appetizer ideas? Try this easy recipe for Greek dolmades, a traditional appetizer prepared with vine leaves stuffed with rice and spices.
26 July, 2015
ingredients
Rice Vinegar
200 g, long-grain
Grape Leaves
300 g, preserved
Raisins
4 tbsp
Parsley
1/2 bunch, finely chopped
Dill
1/2 bunch, finely chopped
Mint
2 springs, finely chopped
Onion
200 g, finely chopped
Pine nuts
4 tbsp
Lemons
1 juiced
Olive oil
5 tbsp
Allspice
ground
Preparation
To prepare the Greek dolmades recipe, start placing the rice in a pot, cover with water and cook for about 15 min.
Quickly dip the vine leaves in boiling water and arrange on a tea towel to dry. Cut off the stems.
Drain the rice and transfer to a large bowl.
Soften the raisins in lukewarm water.
Add the raisins, herbs and onions to the rice. Stir in the pine nuts, half the lemon juice and 2 tbsp oil.
Season with salt, ground black pepper and allspice.
Place 1 tbsp of the filling onto each vine leaf, fold in the sides and roll up from the stem end to the tip of the leaf.
Proceed in this manner until all the leaves are stuffed.
Place the dolmades close together in a pot and drizzle with the remaining lemon juice and oil.
Place a plate on top of the dolmades and add enough hot water to cover everything.
Simmer on a low heat for around 1 hour then leave to cool.
Drain and serve the Greek dolmades.
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