PINE NUT DOLMADES WITH YOGURT-FETA DIP
Steps:
- For pine nut dolmades:
- Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper.
- Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf toward stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly as for egg roll. Place in Dutch oven, seam side down. Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled.
- Pour lemon juice over dolmades. Cover with grape leaves (about 6). Add enough water to pot so that dolmades are almost covered. Place heatproof plate atop dolmades to weigh down. Cover pot and bring to boil. Reduce heat to low; simmer until rice is tender almost all liquid is absorbed, about 35 minutes.
- Remove from heat; uncover. Allow dolmades to cool in pot. Drain any liquid remaining in pot. (Can be prepared 2 days ahead, Cover and chill.) Arrange dolmades on platter. Serve with Yogurt-Feta dip.
- Yogurt-Feta dip:
- Place all ingredients in processor and puree until almost smooth. Season with pepper. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
- Makes about 1 1/2 cups.
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Bal Tal
[email protected]I've made these dolmades several times and they're always a hit. They're easy to make and so flavorful.
Sifiniza Bongani
[email protected]These dolmades were absolutely delicious! I highly recommend them.
hasib ur
[email protected]I'm not sure what I did wrong, but my dolmades fell apart when I tried to roll them up.
Dudley Small
[email protected]These dolmades were a bit too sour for my taste. I added some extra sugar to the yogurt-feta dip and it helped a lot.
BLK FFA
[email protected]I made these dolmades for a potluck and they were a big hit. Everyone loved them.
XZAVIER SANTOS
[email protected]These dolmades were a great way to use up some leftover rice.
venick mairura
[email protected]I'm not a vegetarian, but these dolmades were so good that I didn't even miss the meat.
Shawn Rose
[email protected]These dolmades were a bit time-consuming to make, but they were worth it. They were so delicious!
Piscesman 94
[email protected]The filling for these dolmades was a bit too dry for my taste. I added some extra olive oil and it helped a lot.
Gunzalo 1972
[email protected]These dolmades were easy to make and very tasty. I'll definitely be making them again.
Sandy October
[email protected]I'm not a big fan of grape leaves, but these dolmades were still very good. The filling was flavorful and the yogurt-feta dip was delicious.
Suman Khakurel
[email protected]These dolmades were a bit bland for my taste. I added some extra herbs and spices to the filling.
Hazem Guehaz
[email protected]I had trouble finding grape leaves, so I used collard greens instead. The dolmades still turned out great.
Ian CH
[email protected]These dolmades were a bit too oily for my taste, but the flavor was good.
Meraj Islam
[email protected]I made these dolmades for my family and they loved them. The pine nuts added a nice touch of flavor.
John Reyes
[email protected]These dolmades were delicious! The filling was flavorful and the grape leaves were tender. I especially liked the yogurt-feta dip.
Sheila Surla
[email protected]I've never made dolmades before, but these were surprisingly easy to make. The instructions were clear and concise, and the dish turned out great. I'll definitely be making these again.
Ornela Aruci
[email protected]These dolmades were a hit at my party! The pine nuts added a nice crunchy texture, and the yogurt-feta dip was the perfect complement. I'll definitely be making these again.