Dolmades Recipe
Grapevine leaves stuffed with beef, rice, and herbs
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Ingredients
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Stuffing
Wrapping
Cooking Liquid
Method
Preparation of Filling
- 1
Cook the Rice
In a small pot, bring 200 ml of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and let cool.
- 2
Prepare the Filling
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, parsley, dill, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Wrapping the Dolmades
- 3
Prepare the Grapevine Leaves
If using jarred grapevine leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes until softened.
- 4
Stuff the Leaves
Lay a grapevine leaf flat on a clean surface with the stem end facing you. Place about 1 tablespoon of the filling at the base of the leaf. Fold the sides over the filling and roll tightly from the base to the tip. Repeat with the remaining leaves and filling.
Cooking the Dolmades
- 5
Prepare the Cooking Liquid
In a large pot, combine the vegetable broth or water and 1 tablespoon of olive oil. Bring to a simmer.
- 6