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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Barbie Shantie
[email protected]This recipe is a keeper! I will be making these dolmades again and again.
Caelyn Martin
[email protected]I'm not a huge fan of grape leaves, but I loved these. The filling was so savory and flavorful.
Lauren Chloe
[email protected]These were a lot of work to make, but they were worth it. So flavorful!
matt fitzpatrick
[email protected]I'm a vegetarian, so I used a mixture of lentils and vegetables for the filling. It was delicious!
old chips
[email protected]I added некоторые свежие травы в начинку, и это было так вкусно!
Nathan Villarreal
[email protected]The recipe was easy to follow and the dolmades turned out great! I will definitely be making these again.
Santosh Jaiswal
[email protected]These dolmades were a bit too oily for my taste.
Rudraghimire Rudraghimire
[email protected]I had some leftover rice and grape leaves, so I decided to try this recipe. I'm glad I did! They were a hit with my family.
Jerry Kings
[email protected]Great recipe! I used a mix of ground beef and lamb for the filling and it turned out great.
Numan Awan
[email protected]I'm not usually a fan of stuffed grape leaves, but these were amazing! The rice was perfectly cooked and the filling was delicious.
Fakhar Jahan
[email protected]I've made dolmades many times before, but this recipe was by far the best. The grape leaves were tender and the filling was flavorful and well-seasoned.