Stuffed vine leave rolls. Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). In this recipe, the vine leaves are stuffed with a tasty meat and rice mixture and loaded with fresh herbs.
Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley. Use any ripped or broken vine leaves. Place a vine leaf in the palm of your hand or on a cutting board (veins facing up and shiny side down).
Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, stuffed vine leave rolls. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stuffed vine leave rolls is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Stuffed vine leave rolls is something which I have loved my entire life.
Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). In this recipe, the vine leaves are stuffed with a tasty meat and rice mixture and loaded with fresh herbs.
To begin with this particular recipe, we must prepare a few components. You can have stuffed vine leave rolls using 9 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed vine leave rolls:
- {Get 30-40 of Brine/pickled vine leaves.
- {Prepare 250 gr of minced beef or lamb.
- {Take 3 tbsp of regular rice.
- {Get 1/2 bunch of parsley.
- {Make ready 3 of onions.
- {Get 2 of tomatoes or tomato paste.
- {Take 1 tbsp of mild chilli paste.
- {Get Pinch of ground black pepper.
- {Prepare Pinch of salt.
Vine leaves (grape leaves) are stuffed with a rice, fresh herb and pine nut filling, and are served with a thick lemon sauce. Sometimes vine leaves are stuffed with ground meat also like lamb or beef. In Greek we call them Dolmadakia. Dolmadakia we name the small Dolmades.
Instructions to make Stuffed vine leave rolls:
- If you have brine/pickled vine leaves put them in hot water for half an hour. This will take the excess salt and make the leaves easy to cook..
- Prepare the stuffing: finely chop all the vegetables and mix them all..
- Place the vine leaves on a board. The inside should be facing to you. Cut the stem out..
- Put the stuffing as shown..
- First fold the lower part..
- Then sides..
- Then roll..
- Place the rolls on a pan..
- When all the leaves are rolled. Put water up to all rolls are covered..
- Cook them for 30-45 min in medium heat..
- Enjoy with yogurt :). "Afiyet Olsun!".
Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East, in which a vegetable or leaf is used as a container or wrapping for another food used as a filling. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called. Arrange stuffed leaves in rows in a heavy, deep pan, alternating the direction of each layer of rows. Slice the lemon crosswise into several ¼-inch slices and lay the lemon slices over the rolls.
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