Dolmades
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Servings: 6 to 8 |
When served as a meze (appetizer), vine leaves are usually simply stuffed with rice, tomatoes and herbs. Some recipes also call for pine nuts and raisins. As a more substantial main course, minced meat is added to the stuffing and the dolmades are then served with a tangy thick covering of avgolemono sauce.
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Ingredients: |
Directions: |
2 |
Tablespoons |
Olive oil |
2 |
Medium-sized yellow onions |
Peeled and finely chopped |
1 |
1/4 Cup |
Long-grain white rice |
2 |
Tablespoons |
Finely chopped fresh or dried mint Salt
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| Freshly ground black pepper |
40 |
Vine leaves preferably fresh |
Otherwise preserved in brine |
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Heat the oil in a skillet over medium heat and sauté the onions for 5 to 7 minutes, or until softened.
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Add the rice and mint and sauté for a few more minutes.
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Season with salt and pepper and stir the mixture well.
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Allow to cool slightly.
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Preparation - Filling |
Add the rice and mint and sauté for a few more minutes. Season with salt and pepper and stir the mixture well. Allow to cool slightly. |
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Preparation - Vine Leaves: |
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If using fresh leaves, blanch each leaf for a few seconds in a saucepan of boiling water, refresh under cold water and drain on a tea towel.
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If using pickled leaves, place them in a colander, drain off any excess brine, rinse well under warm water and drain on a tea towel.
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Lay out each vine leaf on a flat surface and place a heaping teaspoon of rice stuffing in the center of each leaf.
- Do not overstuff, otherwise leaves will split as the rice expands when cooking.
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Top with remaining macaroni. Sprinkle with cheese and cover with the cream.
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Fold the sides of the leaf over the stuffing, and then roll tightly into a package. Line a large saucepan with extra vine leaves to stop the dolmades from sticking to the bottom.
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Place the dolmades in a circle at the bottom of the saucepan, making sure they are tightly packed. Pack in 2 layers if necessary. Add water to just cover them, and place a weighted plate on top. Simmer for 40 minutes until cooked. Serve either hot or cold, with Greek style yogurt.
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