Stuffed vine leaves
Stuffed vine leaves

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, stuffed vine leaves. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Stuffed vine leaves is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Stuffed vine leaves is something which I’ve loved my whole life. They are fine and they look wonderful.

In this recipe, the vine leaves are stuffed with a tasty meat and rice mixture and loaded with fresh herbs. Dolmades may take time to prepare (mainly to roll), but they are absolutely worth every minute of preparation! I could eat these all day, every day and I am excited to share my family recipe. Stuffed vine leaves are a delicious authentic Greek dish.

To get started with this recipe, we have to prepare a few components. You can have stuffed vine leaves using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed vine leaves:
  1. Take 2 large jars vine leaves in brine.
  2. Take 2 1/2 cups/800g long grain rice
  3. Take 2 cups extra virgin olive oil
  4. Take 5 large onions
  5. Make ready 10 spring onions
  6. Get 1 cup picked chopped fresh mint or 5 tbsp mint sauce
  7. Take 4 tbsp crushed garlic
  8. Get 2 cups pine nuts
  9. Take 1 cup chopped dill
  10. Prepare 2 cups chopped coriander
  11. Prepare 1 cup lemon juice
  12. Prepare 2 tbsp salt
  13. Get 2 tbsp fresh ground black pepper
  14. Get 3 cups cold water

The dolmas are slowly cooked together with morello cherries (vişne), and plums may be used also. As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning). Lay all your dolmas side by side and tuck very tightly. Pour the stock over pan, then weigh down stuffed leaves with a large plate; this will help to prevent the leaves from unravelling and keep their shape.

Steps to make Stuffed vine leaves:
  1. Unpack leaves drain and place into large sink of cold water, carefully separating them and leaving them to soak while we prepare all other items.
  2. In a large wok or frying pan, add 3/4 of the oil and sauté onions for 5 mins,
  3. Remove from the heat and add all the rest of the prepared dry ingredients, mix well
  4. Remove the leaves from the water, stack into 2 size piles very small for patching and large for full leaves. Stack them dull side down as this is the side we will put the filing into. After few minutes press the flat of your hand onto the plate to remove any extra water.
  5. Once the wok mixture has cooled. Place a leaf down vain/dull side up, with the point facing away from you. - Place 1-2 teaspoons of the filing into the centre of the leaf, roll away from you half the way down the leaf, then fold in the sides and then continue until you have a small parcel. "Do not roll too tight as the rice needs to cook and expand. If any leaves tear just use the very small ones to patch the inside holes."
  6. Place leaf seam-side down into a deep sauce pan, continue until you have finished all the parcels, stacking them nearly with a little room for slight expansion.
  7. Add all the wet ingredients including the remainder of the oil. When adding the cold water use just enough to cover the leaves. Place a plate or flat lid on the top of the prepared leaves. Cover with second lid or tin foil.
  8. Bring the pan to the boil then turn down to the lowest setting and leave for 60mins. Then turn off the heat and leave the pan until cool.
  9. I like to keep any remaining liquid at the bottom of the pot as a dipping liquid, it can be diluted with a little cold water abs lemon juice. - Serve with lemon wedges.
  10. Enjoy. - Pls post and share. - Thank you - BLACK BELT CHEF.

Lay all your dolmas side by side and tuck very tightly. Pour the stock over pan, then weigh down stuffed leaves with a large plate; this will help to prevent the leaves from unravelling and keep their shape. Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). You can halve the amount of the ingredients to make less stuffed vine rolls, but making a large batch it is worth it.

So that is going to wrap it up for this special food stuffed vine leaves recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!