DOLMADES (STUFFED GRAPE LEAVES)
Greek dolmades are my favorite at greek restaurants. You'll find grape leaves in a glass jar, usually in store with a good middle eastern section. These are good hot, or even better the next day cold, right from the refrigerator!
Provided by Gillian Spence
Categories Greek
Time 3h
Yield 20-30 dolmades, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
- Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
- Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
- Serve with Tzaziki sauce.
- http://www.recipezaar.com/rz.143524.
Nutrition Facts : Calories 431.7, Fat 26.7, SaturatedFat 5.9, Cholesterol 40, Sodium 861.3, Carbohydrate 32.5, Fiber 1.2, Sugar 1.8, Protein 15.9
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Malik Ss
[email protected]These dolmades were a bit too sour for my taste, but I still enjoyed them.
Kekis cz
[email protected]I made these dolmades with a mixture of ground beef, lamb, and pork, and they were absolutely delicious!
Md Forad
[email protected]I've never made dolmades before, but this recipe was easy to follow and the results were delicious!
Khan Ayaz
[email protected]These dolmades were a bit too spicy for my taste.
Colin Loree
[email protected]I'm not a fan of grape leaves, but I really enjoyed these dolmades. The filling was so flavorful and the leaves were perfectly cooked.
Emmanuel Akporero
[email protected]I made these dolmades for my family and they loved them! They're a great way to use up leftover rice.
HAKER BD
[email protected]These dolmades were a little too salty for my taste.
Basic Display
[email protected]I made these dolmades with a mixture of ground beef and lamb, and they were delicious! The grape leaves were also perfectly cooked.
Lannie Nie Dii
[email protected]I've never had dolmades before, but I really enjoyed these. They were so flavorful and unique.
Nihal Ali
[email protected]These dolmades were a bit too oily for my taste.
Laxman Pahari
[email protected]I'm a vegetarian, so I used a mixture of lentils and rice for the filling. It was delicious!
Nelson Emmanuel
[email protected]I made these dolmades for a potluck and they were a huge hit! Everyone loved them.
Ibrahim abubakar tanko
[email protected]I had a hard time finding grape leaves, but I finally found them at a specialty store. The dolmades were worth the effort, though.
Elizabeth Robertson
[email protected]The filling was a bit bland for me, but the grape leaves were cooked perfectly.
Joseph Roma
[email protected]These dolmades were a little too sour for my taste.
Serena Smith
[email protected]I've made dolmades before, but this recipe is by far the best. The grape leaves were so tender and the filling was perfectly seasoned.
Abood Albalushi
[email protected]This recipe was easy to follow and the dolmades turned out great! I used a mix of ground beef and lamb for the filling, and it was delicious.
CA Feiring
[email protected]I'm not a huge fan of grape leaves, but I really enjoyed these. The filling was so flavorful and the leaves were perfectly cooked.
Debbie Stanfield
[email protected]These dolmades were a hit at my party! Everyone loved them.
Sarah'Lee Boyd
[email protected]Absolutely delicious! The grape leaves were tender and flavorful, and the filling was perfectly seasoned. I will definitely be making this again.