Dolmades with minced pork

Dolmades with minced pork

Sarmathakia

By
From
A la Grecque
Makes
30-40
Photographer
Mark Roper

This version of dolmades is made with meat filling and is often eaten as a main meal rather than a mezze or snack. They are usually served with avgolemono, which is a Greek version of hollandaise sauce.

Ingredients

Quantity Ingredient
500g fresh vine leaves
or a jar vine leaves, preserved in brine
500g minced pork
2 small–medium onions, diced
1/2 cup dill, finely chopped
1/2 cup mint leaves, finely chopped
1 lemon, juiced
250g medium-grain rice, rinsed until the water runs clear
2 teaspoons salt
1 teaspoon freshly ground black pepper
315ml extra virgin olive oil
750ml water
Egg and lemon sauce, to serve

Method

  1. If using fresh vine leaves, blanch them, a few at a time, in a large saucepan of boiling water. Refresh in cold water then lay them flat on a tea towel to dry. Trim off the stalks with sharp scissors. If using preserved leaves, rinse them well to remove the brine. Dry and trim off the stalks, as for the fresh leaves.
  2. In a large mixing bowl, combine the minced pork, onion, herbs, lemon juice, rice and seasonings with 190 ml of the olive oil. Mix with your hands until well combined.
  3. Lay a vine leaf out on the back of a dinner plate, with the vein side up. Place a spoonful of the rice mixture across the base of the leaf. Roll it over once, fold the sides in and then continue to roll into a neat sausage shape. The dolmades should be about the size of a finger – don’t roll them too tightly or they will burst during the cooking. Repeat until all the rice mixture is used up. You should have a few vine leaves left over.
  4. Lay a few vine leaves flat over the base of a large saucepan. Pack the dolmades tightly into the pan, then add more layers until all are used. Pour on the water and the remaining 125 ml of olive oil. Lay a few more vine leaves over the dolmades then sit a plate on top and cover the pan with a lid. Cook over a medium heat for 1 hour then remove from the heat and leave to cool in the pan. Serve the dolmades warm or at room temperature with avgolemono.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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