These Greek Stuffed Vine leaves are a great dish to have as a starter, and are very soft, succulent and tasty. They should be soft enough that you can easily bite through them, but not too soft that theyâ€™ll fall apart when you pick them up.
Authentic Dolmades are made using Vine or Fig leaves, however if you canâ€™t find any of these, then Savoy Cabbage leaves make a suitable replacement â€“ theyâ€™re also stronger meaning you can fill them more. There are a range of different varieties too â€“ these are meat-free ones, which are still juicy and full of amazing flavours.
To serve 4
2tbsp Pine Kernels
18 Leaves – Vine, Fig or Savoy Cabbage
125g Rice, Uncooked
1 Onion, Finely Chopped
8 Dried Apricots, Finely Chopped
4tbsp Fresh Parsley, Finely Chopped
4tbsp Fresh Dill, Finely Chopped
4tbsp Fresh Mint, Finely Chopped
Zest and Juice of 1 Lemon
1tbsp Olive Oil
Sea Salt and Fresh Ground Black Pepper
1.Â Â Â Â Â Â Dry fry the Pine Kernels for a few minutes until they begin to brown over a low heat, keeping an eye on them to make sure that they donâ€™t burn
2.Â Â Â Â Â Â Wash the Leaves, and blanche them in Salted Water, in small groups for five or six seconds. Drain them off well
3.Â Â Â Â Â Â Whilst letting the Leaves drain more, mix the remaining ingredients in a bowl.
4.Â Â Â Â Â Â Line the base of a large saucepan with a couple of leaves. Lay the rest of the leaves out flat, and place one or two tablespoons of the mixture close to one end of the leaf, and roll over once. Fold the sides in, and continue to roll, before securing with cocktail sticks. Place gently in the Saucepan. Repeat until youâ€™ve got all of the Dolmades laying in the pan.
5.Â Â Â Â Â Â Place a small plate on top of the stuffed Leaves, and add enough boiling water to cover the Dolmades and simmer for fifty minutes.
Photo Courtesy of: Seelensturm