Dolmades Yialandzi (Stuffed Grapevine Leaves)
2013-03-05 09:08:00
Yields 60
Greek Stuffed Grape Leaves.
37 calories
3 g
0 g
3 g
0 g
0 g
15 g
3 g
0 g
0 g
2 g
Amount Per Serving
Calories 37
Calories from Fat 24
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrates 3g
1%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 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
- 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.
- 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.
Vegipes! http://lvhr.net/
