Ingredients
-
1
-
1/2
-
2
-
4
-
1 1/2
-
1
-
2
-
3
-
1/3
-
1/3
-
1 1/2 - 2
-
3/4
-
1
-
-
Directions
Dolmathes (Stuffed Grape Leaves), These are great as an appetizer as well as a main course If you’re going to go to the trouble of making them – why not double the batch and really have some fun?, We had fun making these last night Like other reviewers, we used more than 1 tsp of filling per grape leaf; more like a tablespoon Didn’t change any of the ingredients or proportions We thought maybe the grape leaves could use a little seasoning, but overall they were good We served with Recipe #5836096 for February 2013 Sun and Spice event
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Steps
|
1
Done
|
Saute Onions in Cup Olive Oil Until Translucent. |
|
2
Done
|
Wash and Drain Rice Well and Add to Onion Along With 1 Cup of Water. |
|
3
Done
|
Cook For 10 Minutes. |
|
4
Done
|
Add Herbs, Pine Nuts, Currants and Salt and White Pepper to Taste. |
|
5
Done
|
Set Aside to Cool. |
|
6
Done
|
Prep Leaves by Rinsing Well Under Running Water and Blanch in Boiling Water For 2-3 Minutes. |
|
7
Done
|
Cut Off Any Tough Stems by Cutting a V Around the Stem, and Discarding Stem. |
|
8
Done
|
Place 1 Leaf on Flat Surface, Shiny Side Down, Add 1 Teaspoon of Filling and Roll Loosely (as For a Tiny Eggroll, Tucking in Sides First and Then Rolling Up), as Rice Will Expand During Cooking. |
|
9
Done
|
Place Seam Side Down on Bottom of Large Saucepan Which Has Been Covered With a Layer of Thicker Grape Leaves (rejects from Your Jar They May Be Very Thick, Therefore, not Tender or Torn and not Suitable For Being Used as a Wrapper- These Protect the Dolmathes from Scorching). |
|
10
Done
|
Repeat Each Grape Leaf in Same Manner Until All Are Used, Packing Them in Tight- One Next to the Other- Seam Side Down. |
|
11
Done
|
Add 1 1/2- 2 Cups Water, Dash Salt, 3/4 Cup Olive Oil and the Juice of 1 Lemon (enough Liquid to Just Cover the Dolmathes). |
|
12
Done
|
Cover With a Heavy Plate to Keep Dolmathes Immersed in Liquid, and Simmer For 45 Minutes, or Until Rice Is Cooked. |
|
13
Done
|
Serve Cold or at Room Temperature as A'meze'. |
|
14
Done
|
Nice Served With a Squeeze of Lemon and/or a Dollop of Greek Yogurt on Top. |
|
15
Done
|
For Vegan Option Omit the Yogurt. |
