Name: Dolmades (Stuffed vine leaves)
Yield: Serves 8 people twice (freezing half)
Cuisine: Turkish
Ingredients: 1–2 × 5 ml spoon (1 heaped teaspoon) tomato paste or concentrate; 250 g (9 oz) long grain rice (basmati, patna or brown); olive oil; sugar to taste; 1.25 ml spoon (¼ teaspoon) powdered cinnamon; 15 ml spoon (1 tablespoon) each of fresh chopped mint and dill weed, or 2 × 5 ml spoon (2 teaspoons) each if dried; 5 ml spoon (1 teaspoon) sugar; salt and pepper; 60 g (2 oz) pine kernels, chopped almonds or walnuts; 3 large cloves of garlic, cut in slivers; juice of 1 large lemon; 1–2 cloves of garlic, chopped finely; 60 g (2 oz) currants or raisins; 125 ml (4½ fl oz) olive oil; 250 g (9 oz) onion, chopped; about 50 vine leaves

Preparation info

Serves
8
people twice (freezing half)

Difficulty
Complex

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

All manner of leaves can be stuffed – dolmades comes from a Turkish verb meaning to stuff – and made into appetising little packages, but vine leaves are best of all, on account of their slightly lemon sharpness. Pickled leaves from a plastic pack or a barrel are fine, so long as you soak them to reduce the saltiness. In the spring you may be able to find someone with a vine who will happily give you tender young leaves to make the freshest-tasting Dolmades. Avoid canned vine leaves,

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of