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Dolmas - Stuffed Vine Leaves
I love these special treats...they make a great appetizer dish, but are also really good served for dinner on really hot days.
What you need
- 40 - 50 fresh or 1 jar preserved Grape Leaves
- juice of 1 lemon
- 1 clove garlic, sliced into slivers
- 2/3 cup short grain (arborio style) rice, raw
- 1 medium onion grated or very finely diced
- Handful fresh parsley, finely chopped
- 2 tomatoes, finely chopped
- 1 tbl fresh mint, chopped or 1 tsp dried
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
How to make it
- For fresh grape leaves: wash gently and submerge into boiling water briefly until they begin to wilt. I leave the stems
about 2 - 3 inches long to use as a handle when blanching, but be sure to trim them close to the leaf before stuffing. For preserved grape leaves: remove from jar very carefully and rinse each leaf to remove any residual salt.
- Separate any torn or misshapen leaves and line a 1 1/2 quart pot, reserving a few to cover top
- Combine rice, onion, parsley, tomatoes, mint, allspice and cinnamon
- Place leaf face up (you'll see clearly that the leaves will more easily fold/roll one direction than the other)
- Place 1 tsp stuffing about 1/2 inch from the stem in the center.
- Fold the sides into the middle and roll up the leaf snugly.
- Place in the pan seam side down.
- Repeat with remaining stuffing and good leaves. Pack snugly into the pan to prevent unwrapping during cooking.
- Pour in enough water to cover, add the lemon juice and sprinkle slices of garlic over the top.
- Top with reserved torn leaves and cover with a plate to keep them in place.
- Cover and bring to a boil
- Reduce heat and simmer for 45 minutes to 1 hour until most of the water has been absorbed and the rice is tender.
- Serve cold or at room temperature. (I prefer room temperature)
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