 Dolmades
- Stuffed Grape Leaves
Traditional Greek Dish
INGREDIENTS
- About 40 young grape leaves
- 1 onion, finely chopped
- 1/2 cup Prenzel
Lemon Olive Oil
- 1/2 cup uncooked rice
- 1/2 cup currants
- 1/2 cup pinenuts
- 2 Tbsp chopped fresh mint
- 1-2 Tbsp chopped fresh parsley
- 1-2 Tbsp chopped fresh dill leaves
- 1 tsp salt
- 1 cup water
METHOD
Preheat oven to 150°C.
Put the grape leaves into a pot of boiling water,
and hold them under the surface until they will
fold easily without breaking. Cool in cold water.
Cook the onion gently in half the Lemon Oil for
2-3 minutes. Add the rice, currants and pinenuts,
stir for a minute longer, then remove from the
heat, and add two or more of the herbs and the
salt.
With the shiny side of the leaves down, put a
teaspoon of rice mixture on the centre of each
leaf.
Fold the stem ends then the sides of the leaf
over the filling, and roll up loosely into cylinders.
Arrange the stuffed leaves side by side in one
layer in a baking dish. Drizzle with the remaining
Lemon Oil, then pour the water around them.
Cover with flat grape leaves, then with a lid
or foil.
Bake for 1-1½ hours, or until the rice
is cooked and the stuffed leaves are tender.
Drain, and cover with plastic cling film and
leave to cool. Refrigerate for up to four days.
Serve at room temperature.
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