Dolmades Latheres - Stuffed Grape Vine Leaves

[Guest guest]

Dolmades Latheres - Stuffed Grape Vine Leaves

 

 

7 dozen fresh grape vine leaves -OR- 500 g (17 2/3 oz) preserved leaves

2 onions, finely chopped

3/4 cup olive oil

1 cup calrose rice

1/4 cup pinenuts

1/4 cup flatleaf parsley, chopped

2 teaspoons fresh mint, chopped

4 teaspoons fresh dill, chopped

1/4 cup currants

salt and freshly ground black pepper

2 cups water

juice of 1 lemon

lemon slices

 

 

1. Blanch fresh leaves in boiling water for 1 minute, drain and place

in a large bowl of iced water. Leave 3 to 4 minutes then drain in a

colander. For preserved leaves, place in colander and rinse well with

hot water. Cut off any stems from leaves.

 

2. In a saucepan, warm 1/2 cup olive oil, add onion and cook gently

for 6 to 8 minutes until translucent. Add rice and pinenuts and stir

over medium heat for 2 minutes. Stir in herbs, currants, salt and

pepper to taste and 1 cup water. Cover tightly and cook on low heat

for 10 minutes until water is absorbed.

 

3. To shape rolls, place a leaf, smooth side down, on work surface.

Put a heaped teaspoon of rice filling in centre. Fold stem end and

sides over filling and complete roll.

 

3. Line a heavy-based saucepan with damaged vine leaves. Pack rolls in

pan close together, seam side down. Sprinkle each layer with remaining

oil and the lemon juice.

 

4. Add remaining cup water, cover rolls with a few lemon slices and

leftover vine leaves. Invert a heavy plate on top of rolls to keep

them in shape during cooking. Cover pan tightly, bring to the boil

then simmer on low heat for 1 hour. Remove pan from heat and stand for

1-2 hours until cool.

 

5. Lift rolls carefully onto a dish, cover and chill for several hours

before serving. Bring to room temperature and serve with lemon wedges

and a bowl of chilled Greek yogurt for dipping.

 

 

Makes 6 dozen rolls, Serves 10 or more.