Dolmades (photo by Heidi Bauer, Wikimedia Commons)

Dolmades

Published in Finger Foods

Cooked dolmades freeze very well, and need only to be thawed before serving.

Ingredients:

  • 1 – 2 kg pickled vine leaves
  • 500 g minced beef
  • 500 g minced pork
  • ½ cup raw rice
  • 1 large onion, very finely chopped
  • 1 tbl oil
  • 2 ripe largish tomatoes., skinned, grated
  • 2 tsp chopped dill
  • 2 tsp chopped mint
  • chopped parsley to taste
  • salt & freshly ground black pepper
  • 1 tbl butter
  • boiling chicken/beef/vegetable stock and/or water

Preparation:

  • Combine meat, rice, onion, tomato, parsley, dill, mint, oil, salt and pepper. Mix well together and check the seasoning.
  • Rinse the vine leaves to remove the pickling brine.
  • Lay a vine leaf, glossy side down (veined side up), and place a heaped teaspoonful of filling in the middle of the leaf, more or less where the veins join.
  • Fold first one side then the other over the filling, then roll the leaf up tightly, making sure that the filling is completely enclosed. The filled vine leaves should be little parcels about 2 – 3 cm long Trim the sides of any vine leaves that are too large.
  • Lay them on a tray, seam side down, awaiting cooking.
  • Take a large saute pan and brush the bottom with a little oil. Using torn leaves, place a layer of leaves, glossy side down, over the oil.
  • Pack the filled dolmades tightly over the leaves, but do no make more than 2 – 3 layers. Place another layer ofleaves overtbe top, if you have sufficient torn ones.
  • Pour in the boiling water and/or stock (chicken stock is best) and place a large plate over the dolmades to stop them moving around and getting unwrapped during cooking.
  • Dot in the butter, bring to the boil, then allow the dolmades to simmer gently, covered, for 1 – 2 hours, or until the vine leaves are tender. The length of time the dolmades need to cook will to a great extent be determined by the number of layers you have made.

Makes about 100 dolmades.

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