Authentic Greek Dolmades
Another "classic" Greek dish. Dolmades can be eaten as a meze with ouzo or as a side dish. It can also be accompanied by Greek strained yoghurt as a tasty little snack on its own. Ideally, the vine leaves you use should be the first tender leaves of spring.
Total Steps
14
Ingredients
8
Tools Needed
6
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- vine leaves
- cold water
- boiling water
- onions
- 3 tablespoons olive oil
- olive oil
- 1 cup water
- lemon juice
Instructions
Step 1
Wash the vine leaves in cold water.
Step 2
Place the washed leaves in a large pan of boiling water for no longer than a minute to soften them.
Step 3
Remove the protruding edge of the central stem from each leaf.
Step 4
Place the leaves individually flat in a shallow oven dish and allow them to cool.
Step 5
In a shallow pan, gently fry the onions in 3 tablespoons of olive oil.
Step 6
Add the remaining ingredients to the fried onions and stir the mixture once before removing from the heat.
Step 7
Place 1 level teaspoon of the mixture in the center of each leaf and fold the leaf to make a small rectangular package (dolmade).
Step 8
Spread 5 vine leaves at the bottom of a shallow pan. Place the prepared dolmades next to each other in the pan with the folded side underneath to form the first layer.
Step 9
Continue layering the dolmades until you have completed a second and then a third layer.
Step 10
Add the remaining olive oil and 1 cup of water over the layered dolmades.
Step 11
Place any remaining vine leaves across the top of the dolmades layers, then place a heavy plate on top to cover most of the surface.
Step 12
Put the lid on the pan, bring to a boil, then reduce heat and simmer.
Step 13
Remove the heavy plate and add the lemon juice.
Step 14
Carefully remove the dolmades from the pan and serve.