 ˝ kilo (1 lb. 2 oz) long-grain rice, wash
and stained
˝ kilo (1 lb. 2 oz) fresh or preserved vine leaves
2-3 spring (fresh) onions, finely sliced
2 tablespoons parsley finely chopped
2 tablespoons dill, finely chopped
1 teaspoon mint
300 grams (5 oz) olive oil
Juice of one lemon
Salt-pepper
Stuff vine leaves
(Dolmades)
Wash the vine leaves well, scald them with
boiling water and place them on a platter. Prepare the staffing as follow:
Sauté the onions in the olive oil lightly.
Add the washed and strained rice, the chopped parsley and dill, the mind, a small amount
of water, salt and pepper and let these cook for about 10 minutes.
Remove from heat and let the mixture cool.
Place a teaspoon of the stuffing near the
base of the leaf (at the stem end) and fold it as follows:
Press the stuffing into a small
sausage-like shape and fold over it the stem end and both edges-towards the
middle-inwards. Then roll the stuffed leaf over to make a tight small bundle.
Line the bottom of a pot with vine leaves
and lay the stuffed leaves in circles. When one layer is finished, begin a new one on its
top.
Add same water and lemon juice and cover
the last layer of stuffed leaves with an inverted plate to prevent the leaves from coming
apart. Cook on medium heat for an hour and a half. Serve cold.
This
can be made for 5 -
6 servings
Greek
Food Recipes
Greek Salads
Greek Salad
Melitzanosalata
Greek Starters
Saganaki with Cheese
Saganaki Shrimps
Spinach pie
Chicken soup
Tzatziki Keftedes
Greek Specialties
Fasolada
Magiritsa Stifado
Moussaka
Chicken with Noodles
Meat Pie Pastitsio
Stuffed Tomatoes
Dolmades
|
