Dolmades Recipe
Ingredients
| Vine leaves | 500 Gram, preserved | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), thinly sliced | |
| Water | 1 Cup (16 tbs) | |
| Lemon wedges, to serve | ||
| Onions | 2 Large, finely chopped (FILLING) | |
| Olive oil | 1/2 Cup (16 tbs) (FILLING) | |
| Short grain rice | 1/2 Cup (16 tbs) (FILLING) | |
| Pine nuts | 3 Tablespoon (FILLING) | |
| Currants | 3 Tablespoon (FILLING) | |
| Parsley | 3 Tablespoon, chopped (FILLING) | |
| Mint | 2 Teaspoon, chopped (FILLING) | |
| Cinnamon | 1/4 Teaspoon (FILLING) | |
| Ground black pepper | 1 To taste (FILLING) | |
| Salt | To Taste | |
Directions
Rinse fresh or preserved vine leaves and blanch, a few at a time, for 3 minutes in boiling water. Rinse in cold water and cut off stems. To make filling, gently fry onions in oil until soft. Mix in remaining ingredients, cover and cook on low heat for 15 minutes or until water is absorbed. Season to taste. Place a heaped teaspoon of filling on each leaf, shiny side down, and roll up, folding sides in to seal the filling. Reserve about 12 leaves unfilled. Pack the rolls close together, seam sides down, in layers in a heavy saucepan, sprinkling each layer wife lemon juice, oil and sliced garlic. Pour water over then cover with the reserved leaves. Cover the saucepan tightly and simmer very gently for 1 hour. Remove from heat and leave 1-2 hours or until liquid is absorbed. Lift rolls out carefully and chill several hours before serving with lemon wedges. Makes about 70.
Chef
