Stuffed vine leaves – popular all over the Mediterranean and Middle East

2

Stuffed vine leaves - dolmades

Mix together rice + large handful of finely chopped parsley, dill & mint + spring onions + garlic + glug of olive oil + salt

Rinse the preserved vine leaves in warm water and put any  torn leaves in the bottom of the pan you will use to cook the vine leaves

Flatten out a vine leaf and put  a teaspoon of  the filling in the centre

Fold the bottom of the leaf over the filling & fold in the sides as you roll the leaf into a cylinder shape

Place the rolls in the pan and repeat until the filling is used up – make sure the vine leaves fit snugly together in the pan so they do not unravel during cooking

Stuffed vine leaves - dolmades

Cover with water (so the rolls are almost covered)

Drizzle over olive oil & lemon juice

Place a saucer over the parcels and cover the pan with a lid or foil

Simmer on a low heat for around 30 minutes or until the stuffing is cooked

Stuffed vine leaves - dolmades

Serve warm (steam to re-heat) or cold

Perfect snack & a great vegan mezze!

Or you can serve with some plain Greek yoghurt, cacik, tzatziki or talatouri

Stuffed vine leaves - dolmades

 

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One Comment Add yours

  1. You have a wonderful food blog so…I’m sending you….

    A foodie invitation…Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂

    https://m.facebook.com/groups/1433687623575418?ref=m_notif&notif_t=group_activity

    Regards D

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