Dolmades Recipe
stuffed grape leaves, freekeh, dill, olive oil, citrus, white raisins, pine nuts, avgolemono sauce
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Ingredients
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Dolmades Ingredients
Method
Directions for Preparation
- 1
Prepare the Freekeh
Rinse the freekeh under cold water. In a medium pot, bring 2 cups of water to a boil. Add the freekeh, cover, and reduce heat to simmer for about 20 minutes or until tender. Drain and set aside.
- 2
Make the Filling
In a large mixing bowl, combine the cooked freekeh, chopped dill, olive oil, lemon juice, white raisins, and pine nuts. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste.
- 3
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess salt. Lay a grape leaf flat on a clean surface with the stem end facing you.
- 4
Stuff the Grape Leaves
Place about 1 tablespoon of the filling at the base of the leaf. Fold the sides over the filling and roll it up tightly, starting from the base. Repeat this process until all filling is used.
- 5
- 6
Serve
Once cooked, let the dolmades cool slightly. Serve warm or at room temperature with avgolemono sauce on the side for dipping.
