Dolmades

Name: Dolmades (Stuffed Vine Leaves)
Yield: Makes about 26
Cuisine: Greece
Ingredients: 3 spring onions (scallions), finely chopped; juice of 1 lemon, plus extra, to serve; ½ teaspoon ground cinnamon; 230 g (8 oz) vine leaves (450 g/1 lb if bought in brine); 550 g (1 lb 4 oz) minced (ground) pork and beef; 5 tablespoons olive oil; 40 g (1½ oz) butter; plain greek yoghurt, to serve; 100 g (½ cup) uncooked long-grain rice; 1 teaspoon dried mint, crumbled; 3 ripe tomatoes, grated or peeled and puréed; 3 tablespoons roughly chopped parsley

Stuffed Vine Leaves

Preparation info

Makes about
26

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

You can use fresh vine leaves or those bought in brine, but if you use frozen you’ll need to blanch them in boiling water first. Also, you can try adding pine nuts, sultanas or other fresh herbs to the filling.

Ingredients

5 tablespoons olive oil
550 g (1 lb 4

Europe
Greece
Main course
Gluten-free
Mediterranean

Method

To make the filling, heat 3 tablespoons of the olive oil in a non-stick saucepan. Add the mince and sauté until it is just cooked and has begun to turn golden in places. Add the spring onions and sauté for a couple of minutes to soften. Season with salt and pepper. Add the tomatoes, parsley, mint, c