Rice-and-pine-nut-stuffed grape leaves with a tangy dressing."I only got about half the yield called for - 2 tsps of filling would make a VERY tiny dolma! I used a heaping tablespoon, and the size was about right for most of the leaves. I did not have any fresh mint, so I used the contents of a mint tea bag and it worked very well. Leave at least an hour for these to cool down after cooking." - saribou
Yield: 40 Ready in 45 minutes
62 people trying soon
Verified by stevemur
|8 ouncesgrape leaves; in brine (about 40-45 leaves)|
|1/2 cupolive oil; divided|
|2 cupscooked long grain rice|
|4 greenonions or scallions; finely chopped|
|1 smallred or white onion; finely chopped|
|1/4 cupMint; fresh chopped|
|1 tablespoonzest of lemon|
|Salt; to taste|
|1/2 cuppine nuts; finely chopped|
|Juice of One Lemon; Juice of|
Greek Dolmas Preparation
The Dolmas Recipe is not difficult but it does take some time. Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.
In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.
Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.
Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter . Serve at room temperature.
Makes about 40 to 45 appetizers.
This Dolmas recipe produces one of the more perfect party finger foods; flavorful, rice-and-pine-nut-stuffed grape leaves. The Dolmas recipe is a welcome addition to a Greek theme-party or any party. It pairs very well with Tzatziki (Cucumber Dip).
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