Vine stuffed leaves
- 300 g rice
- 300 g ground beef
- 500 g vine leaves
- 1 big white onion
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 2 tablespoons chopped pepper mint
- Olive oil
- The juice of a fresh lemon
- Salt and pepper
- Wash the vine leaves with clear water
- For the filling: Heat oil in a frying pan
- Add the chopped onion and saute until translucent.
- Add the meat, salt and pepper and cook until browned.
- Add the rice, chopped parsley, chopped dill, chopped mint and 15cl of water
- Simmer for 10 minutes.
- Cool the mixture.
- On a work plan, put the grape leaves, ribs up.
- Place a spoonful of the mixture in the middle of the leave.
- Fold the sides of the leave to the mixture to coat.
- Fold the bottom of the leave to the center and roll (like a springroll).
- Tight the dolmades together in a pan.
- Cover with water
- Add the lemon juice.
- Place a dinner plate on top to avoid the dolmades flake during cooking.
- Cover. Cook 1/2 hour over medium heat.
Dolmades (dolma singular, dolmades plural) are a legacy of the Greeks who fled the Ottoman Empire, the Micrasiates, during the great disaster early last century. The word dolma comes from the Turkish verb "doldurmak" meaning stuffing. In parts of Greece, we can find the name of Sarma(sarmades) from another Turkish verb "sarmak" meaning rolling. Whether we speak of Dolmades or Sarmades, they are generally prepared with vine leaves; we speak of Lahanodolmades for cabbage rolls, and Maroulodolmades for stuffed lettuce leaves. Yalantzi dolmades (fake in Turkish) are prepared without meat, and generally served during the period of Lent.
This dish is served cold as a starter, drizzled with olive oil and lemon, or with Greek yogurt. In resistance dish, serve them hot, drizzled with an avgolemono sauce (egg-lemon).