It takes time to make them but on the upside they are really yummy, great as entre or “mezzes” and you can easily FREEZE them. My greek mum-in-law was so nice to show me how to make Dolmades from scratch and because I am a vegetarian she made the ‘fasting’ or vegan version!!!
Recipe, makes 6 dozens:
- 500g preserved vine leaves or 7 dozen of fresh young wine leaves (either from backyard or from Deli Shop)
- 2 large onions, finely chopped
- 2 cloves of garlic
- 3/4 cup olive oil
- 1 cup short grain rice
- 60g of pine nuts
- 1/2 cup of dried black currants
- 3 table spoons chopped parsley
- 2 teaspoons chopped mint
- 2 teaspoons chopped dill
- 2 cups of water
- Juice of one lemon
Here’s how you make them:
Prepare the wine leaves:
1.Rinse preserved or fresh wine leaves and blanch in boiling water for 3 min taking a few at a time. Remove the leaves and place into a bowl of cold water, then drain.
Make the stuffing:
1.Add 1/2 cup of olive oil into a frying pan and heat the oil for a few minutes. Then add the onions and garlic and fry until transparent.
2. Add one cup of rice and fry until the rice turns white. Health tip: you can use brown rice instead. It releases the blood sugar slowly in your body and does not cause such a big sugar spike causing sugar cravings soon after eating.
3. Add your chopped herbs
4. After a minute- add your pine nuts and black currants.
5. Add one cup of water and cook over low heat until the water is absorbed. Can take up to 15 minutes.
Prepare Lemon juice with olive oil:
1.Squeez one lemon in a lemon juicer (If you don’t have one, don’t sweat it, use your hands and remove the pits after). Add 3 table spoons of olive oil, 1 finely chopped clove of garlic, salt and pepper to season.
We will need this later when we place the dolmades into the large pot.
Prepare the large pot to boil the dolmades:
1.Take one large pot and olive oil at the bottom of the pot so that the leave wont stick to it later.
2.Cover the pot with flat wine leaves.
Roll the dolmades- the fiddly- and long taking time -part (if you can, get some more hands to help you!
1.Grab a large chopping board, a tea spoon and a sharp knife.
2. Place one wine leave with the SHINY part bottom down -this is just for the looks later, so if you get it wrong, its fine 🙂
3. Cut out the wine leave stem. Cutting basically a V-Shape into the leave. This is because it is too sturdy to chew on.
4. Add one tea spoon of rice filling at the bottom of the leave and fold the leave once over
5. Fold the left and then the right side to the middle:
6. Then roll all the way to the top. That’s it! You’v got your first Dolmades!
Prepare Dolmades to boil:
Now comes the easy part:
1.You place each rolled Dolmades in a circle around the pot.
2. You do this until you covered the bottom part of the pot.
3. Now you add some of the lemon-olive oil and garlic juice on top of the Dolames. This is so that the layer do not stick on top of each other.
4. Then you start your next layer until your Dolmades are gone- adding between each layer lemon juice.
5. Then you add 1 cup of water with 1 teaspoon of vegeta or vegetable stock and pour it over the Dolmades. It needs to just cover all the leaves!
7. Place a plate up-side down on top of the Dolmades and bring the Dolmades to a boil. Then you reduce the heat and let it simmer for 1 hour.
You can serve them with nice fresh olive bread and home made vegan Tahini and a side salad. YUUUUM!
If fresh wine leaves are not available get preserved wine leaves. You can find them at your Greek Shop or international Supermarkets. You can do exactly the same with white cabbage leaves or Silverbeet leaves. Same procedure 🙂
Thank you for showing me Mum!
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