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Dolmades
Created by: Howcan Team
Ingredients
- 1 jar of grape leaves (about 60 leaves)
- 1 cup of long-grain rice
- 1/2 cup of olive oil
- 1/2 cup of chopped fresh dill
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh parsley
- 1/2 cup of pine nuts
- 1/4 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of water
Instructions
- Rinse the grape leaves under cold water to remove excess salt, then drain and set aside.
- In a large bowl, combine 1 cup of long-grain rice, 1/2 cup of olive oil, 1/2 cup of chopped fresh dill, 1/2 cup of chopped fresh mint, 1/2 cup of chopped fresh parsley, 1/2 cup of pine nuts, 1/4 cup of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Place a grape leaf on a flat surface, shiny side down. Trim the stem and place a small spoonful of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly.
- Repeat the process with the remaining grape leaves and rice mixture.
- Place the dolmades in a large pot, seam side down, in a single layer. Pour 1/2 cup of water over the dolmades and place a heavy plate on top to keep them from unraveling during cooking.
- Cover the pot and bring to a boil, then reduce the heat and simmer for 45 minutes, or until the rice is tender and the grape leaves are cooked.
- Remove the dolmades from the pot and let them cool before serving. Enjoy your delicious homemade dolmades!
Dolmades, also known as stuffed grape leaves, have a rich history dating back to ancient Greece and the Middle East. This beloved dish consists of grape leaves wrapped around a flavorful filling of rice, herbs, and sometimes meat. The origins of dolmades can be traced to the Ottoman Empire, where they were a popular dish among the royalty and commoners alike. Today, they are enjoyed across the Mediterranean and Middle Eastern regions, with each culture adding its own unique twist to the recipe. Chefs like Yotam Ottolenghi have popularized modern variations, while traditional Greek tavernas and Lebanese restaurants continue to serve authentic dolmades. The key to a perfect dolma lies in the delicate balance of tangy grape leaves, fragrant herbs, and a well-seasoned filling. For a twist, some chefs use alternative ingredients like cabbage leaves or zucchini to create their own version of this classic dish. For the best dolmades, seek out a reputable Greek or Middle Eastern restaurant known for their expertise in crafting these delectable stuffed grape leaves.
90 min
20
120 per serving calories
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