Tuesday, October 17, 2006

Stuffed grapeleaves with rice - (Dolmades yalantzi)
Dolmades is a Greek appetizer delicacy wrapped in vine leaves. This recipe yields approximately 70 pieces.

2 lbs onions, finely cut
2 cups olive oil
2 cups rice
2 lbs grapeleaves
Sprigs of dill
Sprigs of parsley
Juice of 2 lemons
Drain the grapeleaves. Sautee the onions in half the oil until they get a golden color. Add the rice, salt, pepper, parsley, dill and spearmint and half a glass of water. Cook until the water is absorbed. Use a tea spoon to count the portion of the rice mixture required for each leaf. Place on each leaf the appropriate portion of rice and then fold each leaf to make a little parcel. In a large sauce pan place the grapeleaves one close to each other. Put a plate on top of them in order to prevent them from opening. It is better to cover the surface of the saucepan with some grapeleaves to avoid burning of the dolmades during cooking. Add the remaining oil, 2 cups boiling water and the lemon juice. Cook in low heat. The grapeleaves are served cold with strained yoghurt.


Step 1: The grapeleaves in this picture have been preserved in the freezer. When the time comes to be used, you should remove them from the freezer and let them drain in a colander.

Step 2: This is the first step of the folding process. The grapeleave is placed with the surface that had the stem to face up. Notice also where exactly the portion of the rice mixture is placed.

Step 3: The folding has started from the one side.

Step 4: then fold the left and right leaves.

Step 5: and finish folding by rolling the grapeleave to a cylinder.

Step 6: Cover the surface of the saucepan with some grapeleaves.

Step 7: This is the best way to fit the dolmades into the saucepan. When all the grapeleaves have been placed into the saucepan cover them half way with oil and water and boil them until rice is cooked.


wheresmymind said...

I've found that too much spearmint can make grapeleaves taste too 'sweetish' for moi

krista said...

I usually use very little enough to just give a hint that its there but not too noticeable.

krista said...

I usually use very little enough to just give a hint that its there but not too noticeable.

Tongue in Cheek Antiques said...

Exactly that!! My 88 year old Greek friend makes these regularly...she even picks and freezes her own leaves!
Ps She adds a brim of fennel and mint to the bottom of the pan too.

burcu said...

I love dolmas, mmmmmmmm. Greek version seems spiceless compared to the Turkish one. They never put dill in Turkey. I liked the idea, though.