Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, stuffed vine leaves. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Low Prices on Stuffed Vine Leaves Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down.
Stuffed vine leaves is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Stuffed vine leaves is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have stuffed vine leaves using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Stuffed vine leaves:
- Prepare 2 large jars vine leaves in brine.
- Make ready 2 1/2 cups/800g long grain rice
- Take 2 cups extra virgin olive oil
- Make ready 5 large onions
- Take 10 spring onions
- Get 1 cup picked chopped fresh mint or 5 tbsp mint sauce
- Prepare 4 tbsp crushed garlic
- Prepare 2 cups pine nuts
- Make ready 1 cup chopped dill
- Make ready 2 cups chopped coriander
- Make ready 1 cup lemon juice
- Make ready 2 tbsp salt
- Prepare 2 tbsp fresh ground black pepper
- Get 3 cups cold water
Sometimes vine leaves are stuffed with ground meat also like lamb or beef. Rinse the vine leaves in plenty of water and dry them on a clean kitchen towel. Work in batches, set torn or small leaves aside to line the pot with. Arrange a layer of lemon slices on top of the leaves.
Instructions to make Stuffed vine leaves:
- 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.
- In a large wok or frying pan, add 3/4 of the oil and sauté onions for 5 mins,
- Remove from the heat and add all the rest of the prepared dry ingredients, mix well
- 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.
- 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."
- 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.
- 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.
- 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.
- 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.
- Enjoy. - Pls post and share. - Thank you - BLACK BELT CHEF.
These two layers prevent the bottom dolmadakia from getting. Heat the oil in a frying pan and fry the pine nuts until golden. Then add the cooked rice, one-third of the tomatoes, the purée, half the oregano, the mint, parsley, cinnamon and garlic. Stuffed Vine Leaves - Authentic Turkish Dolma Recipe. Recipe by Cenk Sonmezsoy "Dolma" in Turkish translates to any vegetable stuffed with a rice-based mixture.
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