Stuffed grape vine leaves

Stuffed grape vine leaves

Dolmathakia latheres

By
From
Encyclopedia of Food and Cookery
Makes
70

Ingredients

Quantity Ingredient
80 young fresh vine leaves
or 500g preserved vine leaves
2 large onions, finely chopped
190ml olive oil
220g short-grain rice
3 tablespoons pine nuts
3 tablespoons parsley, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh dill, chopped
3 tablespoons currants
freshly ground black pepper
500ml water
1 lemon, juiced
salt

Method

  1. Rinse fresh or preserved vine leaves and blanch in boiling water for 3 minutes, a few at a time. Put in a bowl of cold water, drain and cut off stems. Gently fry onions in 125 ml olive oil until translucent. Add rice and pine nuts and stir over heat for 2 minutes. Stir in herbs, currants, salt, pepper and 250 ml water. Cover tightly and cook over low heat for 15 minutes or until water is absorbed.
  2. Place a vine leaf, shiny side down, on flat surface and put a heaped teaspoon of stuffing in centre. Fold stem end and sides over stuffing and roll up tightly towards point. Repeat with remaining stuffing and leaves, reserving about 12 leaves.
  3. Line a heavy-based saucepan with half reserved vine leaves. Pack rolls close together, seam sides down, in layers in pan. Sprinkle each layer with oil and the lemon juice. Add remaining cup of water and cover top of rolls with rest of leaves. Invert a plate on top to keep rolls in shape during cooking. Cover saucepan tightly, bring to the boil and simmer gently for 1 hour.
  4. Remove from heat and leave for 1–2 hours until liquid is absorbed. Lift rolls out carefully into a dish and chill for several hours before serving. Garnish with lemon slices and serve with a bowl of chilled plain yoghurt.
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