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| recipe title: |
Dolmades Yialandzi (Stuffed Grapevine Leaves) |
| category: |
Appetizers, Other |
| keywords: |
greek, Appetizers, Vegetarian |
| servings: |
60 |
| ingredients: |
3/4 c Olive oil
1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more), juice only
Salt + freshly ground pepper
1 c Hot water
1 lb Jar grapevine leaves
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| directions: |
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Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute
for about 5 minutes, until soft and transparent. Add the garlic and cook
for a few minutes, then add the rice, dill, parsley, lemon juice, salt,
pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot
water. Cover and simmer about 5 minutes. Remove from the heat and cool.
Meanwhile, carefully remove the grapevine leaves from the jar, leaving the
brine in the jar. Wash grapevine leaves thoroughly and drain, then with a
sharp knife cut the heavy stems from the leaves. (If using fresh
grapevine leaves use the same procedure, parboiling leaves for 5 minutes
when not tender, then drain.) Line an enameled pan with a few heavy
grapevine leaves and set aside. To stuff a grapevine leaf, put it on your
working surface rough side up and stem end near you, and place a
teaspoonful of the rice mixture near the stem end. Using both hands, fold
the part of the leaf near you up and over the filling. Then fold the
right side of the leaf over the filling, then the left side, and roll
tightly and back away from you and toward the pointed end of leaf. Place
the "dolma", seam side down, in the prepared pan. Continue stuffing
grapevine leaves until the mixture has been used. (If any grapevine
leaves remain, replace in the reserved brine for future use.) Place an
inverted plate on the dolmades, then add enough water to cover the
dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan,
lower the heat, and simmer as slowly as possible for 1-1/4 hours, then
taste one to see if the rice is tender, and continue cooking slowly if
necessary. Cool, then chill. Serve cold, as an appetizer or as an
entree.
Note: An important variation, particularly in Macedonia and Thrace: add a
few tablespoons of raisins and pine nuts to the filling when adding the
rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2
teaspoons of the filling. However, be consistent to allow them to cook at
the same rate. They may be stored in the refrigerator for a week or so.
Source: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias
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