Stuffed vine leaves

How to Cook Recipes Stuffed vine leaves using 14 ingredients and 10 steps

Stuffed vine leaves - Line the base of a deep, ovenproof dish with any remaining vine leaves, then tightly pack the stuffed leaves into the dish. You can also freeze the filled vine leaves. Greek Stuffed Vine Leaves is one of the highlights of Greek cuisine. A unique dish, with a very distinctive flavor. Vine leaves (grape leaves) are stuffed with a rice, fresh herb and pine nut filling, and are served with a thick lemon sauce.

In Greek we call them Dolmadakia.

Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers.

You can cook Stuffed vine leaves using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients cook Stuffed vine leaves

1. It's 2 large jars vine leaves in brine..
2. You need 2 1/2 cups/800g long grain rice.
3. It's 2 cups extra virgin olive oil.
4. It's 5 large onions.
5. Prepare 10 spring onions.
6. You need 1 cup picked chopped fresh mint or 5 tbsp mint sauce.
7. It's 4 tbsp crushed garlic.
8. You need 2 cups pine nuts.
9. You need 1 cup chopped dill.
10. Prepare 2 cups chopped coriander.
11. Prepare 1 cup lemon juice.
12. Prepare 2 tbsp salt.
13. Prepare 2 tbsp fresh ground black pepper.
14. It's 3 cups cold water.

Stuffed vine leaves instructions

1. Unpack leaves drain and place into large sink of cold water, carefully separating them and leaving them to soak while we prepare all other items..
2. In a large wok or frying pan, add 3/4 of the oil and sauté onions for 5 mins,.
3. Remove from the heat and add all the rest of the prepared dry ingredients, mix well.
4. Remove the leaves from the water, stack into 2 size piles very small for patching and large for full leaves. Stack them dull side down as this is the side we will put the filing into. After few minutes press the flat of your hand onto the plate to remove any extra water..
5. Once the wok mixture has cooled. Place a leaf down vain/dull side up, with the point facing away from you. Place 1-2 teaspoons of the filing into the centre of the leaf, roll away from you half the way down the leaf, then fold in the sides and then continue until you have a small parcel. "Do not roll too tight as the rice needs to cook and expand. If any leaves tear just use the very small ones to patch the inside holes.".
6. Place leaf seam-side down into a deep sauce pan, continue until you have finished all the parcels, stacking them nearly with a little room for slight expansion..
7. Add all the wet ingredients including the remainder of the oil. When adding the cold water use just enough to cover the leaves. Place a plate or flat lid on the top of the prepared leaves. Cover with second lid or tin foil..
8. Bring the pan to the boil then turn down to the lowest setting and leave for 60mins. Then turn off the heat and leave the pan until cool..
9. I like to keep any remaining liquid at the bottom of the pot as a dipping liquid, it can be diluted with a little cold water abs lemon juice. Serve with lemon wedges..
10. Enjoy. Pls post and share. Thank you BLACK BELT CHEF..

Stuffed vine leaves - Stuffed Vine Leaves - Authentic Turkish Dolma Recipe. Recipe by Cenk Sonmezsoy "Dolma" in Turkish translates to any vegetable stuffed with a rice-based mixture. Lots of spices are used for the stuffing. For me, the most important one is the lemon salt. It gives a nice aromatic taste, which can not be replaced by the combination of lemon. Vine leaves stuffed with rice, mushrooms, garlic, spring onions, ham, feta and oregano: a flavoursome addition to a packed lunch or as part of a picnic hamper. Or serve them with lemon wedges, salad leaves and crusty bread for a complete meal. Thank you and good luck