Recipes
Dolmades
Ingredients
½ bunch parsley
5 stems dill
5 stems mint (leaves only)
3 medium onions
10 spring onions
4 cloves garlic
½ cup olive oil
1 cup rice
Sat & pepper to taste
2 Lemon juice
100 grapevine leaves (no stems)
Method
Chop all ingredients finely then in a frying pan, sauté onions then add spring onions, parsley, mint, dill, garlic then last of all add rice with salt and pepper and lightly cook for a further 3 to 5min mixing continuously.
Remove from heat and allow to cool down.
Lightly boil grapevine leaves in water with 3 tablespoons oil for approx’ 3 to 5mins or until their colour turns olive green.
Strain and allow cooling down
Lay each leaf flat and add one full teaspoon of cooked ingredients to stem side of leaf,
Wrap leaf over ingredients by first folding sides in then begin rolling the leaf until the entire leaf has wrapped ingredients (Dolmades).
Carefully place Dolmades side by side and layer by layer into a pot.
Mix lemon juice with oil and pour over Dolmades, add approx 2 cups of water or until Dolmades are just covered.
Boil on medium heat for approx 30min.
Remove from heat strain and serve with a squeeze of extra lemon juice.
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