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Stuffed Grape Leaves (Dolmades)

Cuisine: Greek
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

20 cups 800g / 28ozGrape leaves in brine (large)
1/2 cup 31g / 1.1ozLean beef - cooked and chop
1   Garlic - chopped
1 tablespoon 15mlTomato paste
1 tablespoon 15mlLemon juice
1/8 teaspoon 0.6mlCinnamon
1 cup 160g / 5.6ozCooked rice
2 tablespoons 30mlScallions - chopped
1/2 teaspoon 2.5mlOregano
2 tablespoons 30mlParsley - chopped
  Salt and pepper
  Shredded lettuce for
  Garnish
2 tablespoons 30mlOlive oil
1 tablespoon 15mlWine vinegar

Recipe Instructions

1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 minutes Drain well.

2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well. Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper.

3. Spread the vine leaves on a clean, flat surface. Remove any stalks without tearing the leaves.

4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired.

5. Place the oil and vinegar in a small bowl and blend well with a wire whisk. Sprinkle the rolls with the remaining parsley.

Source:
Hawkins Futura Cookbook - 1987 Supplement

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