Dolmades | Stuffed Grape Leaves
Dolmades, or stuffed grape leaves, are a beloved dish in Mediterranean and Middle Eastern cuisine, celebrated for their vibrant flavors and delightful textures. These little parcels of goodness are typically made by wrapping tender grape leaves around a savory filling, which often includes a mixture of rice, herbs, spices, and sometimes ground meat. The result is a dish that is both comforting and sophisticated, perfect for sharing at gatherings or enjoying as a light meal.
The origins of dolmades can be traced back to ancient times, and they have become a staple in various cultures, each adding its unique twist to the recipe. Whether served warm or at room temperature, dolmades are often accompanied by a drizzle of olive oil, a squeeze of lemon, or a side of yogurt, enhancing their flavor and making them even more irresistible.
Making dolmades is a labor of love, as it involves carefully rolling the grape leaves around the filling, but the process is rewarding and allows for creativity in the choice of ingredients. Whether you prefer a vegetarian version packed with fresh herbs and spices or a heartier meat-filled option, dolmades are a versatile dish that can cater to a variety of tastes.
Join us as we delve into the art of making dolmades, exploring the rich history and cultural significance of this delightful dish, and discovering how to create your own delicious stuffed grape leaves at home!
This stuffed grape leaves recipe Dolmades originated in Greece. If you can’t find fresh vine leaves, use a packet or canned brined leaves. Soak in hot water for 20 minutes then rinse and dry well on kitchen paper before use.
MAKES: 20-24
Dolmades | Stuffed Grape Leaves
Ingredients:
30 young vine leaves, soaked
2 cups cooked long-grain rice
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
3 tbsp pine nuts
1 tbsp flaked almonds
1/4 sultanas
1 tbsp snipped fresh chives
1/2 lemon
1 tbsp fresh mint, finely chopped
3 tbsp white wine
Vegetable stock, hot
Salt and black pepper
Mint sprig, to garnish
Garlic yogurt and pita bread to server
Dolmades | Stuffed Grape Leaves
Preparation Method:
Bring a large pan of water to the boil and cook the vine leaves for about 2-3 minutes. They will darken and go to limp after about 1 minute and simmer for a further minute or so will ensure they are pliable. If you are using a packet or can leave, place in a bowl, cover with boiling water and leave for 20 minutes until leaves can be separated easily. Rinse and dry on absorbent or kitchen paper.
Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes over a gentle heat until soft. Spoon the mixture into a large bowl and add the cooked rice. Stir to combine.
Stir in 2tbsp of the pine nuts, almonds, chives, sultanas, and mint. Squeeze in the lemon juice. Add salt and pepper to taste and mix well.
Set aside 4 large vine leaves. Lay a grape leaves on a clean work surface, veined side uppermost. Place a spoonful of filling near the stem, fold the lower part of the vine leaf over it and roll up, folding in the sides as you go. Stuff the rest of the vine leaves in the same way.
Line the base of a deep frying pan with the preserved vine leaves. Place the dolmades close together in the pan, seam side down, in a single layer. Pour over the wine and enough stock to just cover. Anchor the dolmades by placing a plate on top of them then cover the pan and simmer gently for 30 minutes.
Transfer the dolmades to a plate. Cool, chill then garnish with the remaining pine nuts and the mint. Serve with a little garlic yogurt and some pita bread.
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