Greece · Greece

Dolmades (Greek Stuffed Vine Leaves)

Name: Dolmades (Greek Stuffed Vine Leaves)
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 4 servings
Cuisine: Greece
Ingredients: vine leaves 30 pieces; short grain rice 100 g; lamb mince 300 g; onion 1 pieces; tomato paste 2 tbsp; olive oil 3 tbsp; dried oregano 2 g; beef bouillon 500 ml; lemon 1 pieces

Vine leaves rolled around rice and lamb filling, baked until the leaves go glossy and tender.

120 minutes · 4 servings · Moderate

Dolmades are rolled by a crowd rather than a cook, and the tight rolling is what keeps them from opening in the pot. Rice and lamb are mixed with enough herbs to be fragrant on their own, since the leaves contribute almost no flavour. They are arranged in the pan so they do not collapse into each other.

Ingredients

vine leaves30 pieces
short grain rice100 g
lamb mince300 g
onion1 pieces
tomato paste2 tbsp
olive oil3 tbsp
dried oregano2 g
beef bouillon500 ml
lemon1 pieces

Directions

1
Rinse 30 vine leaves in cold water, then soften them for 3 minutes in boiling water.
2
Soften the onion, brown the lamb mince to 71C and stir in the tomato paste.
3
Add the rice, oregano and bouillon, cover and simmer for 20 minutes.
4
Pack a spoonful of filling into each roll and fold the loose end over.
5
Line a pan with 8 leaves, lay the rolls seam side up and drizzle with oil.
6
Add 100 ml of water, cover and bake at 180C for 50 minutes until the rice is tender.
Rice grains tender and filling firmer than the leaf

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content