Also known as stuffed vine leaves, (you can even use cabbage leaves eww), Dolmades (pronounced DolmaTHes) are a classic Greek dish passed down through the generations. This fresh and healthy finger food is usually served warm, as a starter but can be served as a main dish accompanied by salad or…erm…more vine leaves.
You will need:
12 large vine leaves
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, crushed
500g minced beef
1/4 cup (50g) long-grain rice
1 small tomato, peeled, chopped
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill
pinch ground cinnamon
2 1/2 cups (625ml) hot chicken stock
2 teaspoons cornflour
2 teaspoons water
1 egg, separated
2 tablespoons lemon juice
What to do:
- Add vine leaves in batches to a large pan of boiling water, simmer, uncovered, until leaves are soft; drain, pat dry with absorbent paper (or a teatowel). Cut any thick core from the leaves.
- Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft; cool. Combine onion mixture, mince, rice, tomato, herbs and cinnamon in bowl, add salt and pepper to taste; mix well.
- Divide mince mixture into 12 portions. Place a portion in centre of each vine leaf. Fold in sides of leaves and roll up to enclose the filling. Place rolls close together over base of large pan. Pour over stock, dot with butter. Place a plate on top of the rolls to keep the rolls in position during cooking. Simmer, covered, over low heat for about an hour or until the rolls are cooked through.
- Remove rolls from stock; keep warm. Simmer stock, uncovered, until reduced to 1/2 cup. Stir in blended cornflour and water, stir over heat until mixture boils and thickens slightly.
- Beat egg white in small bowl with electric mixer until stiff peaks form, beat in egg yolk. Beat in juice and hot stock over mixture. Return sauce to pan, whisk over heat until heated through; do not boil. Serve sauce with vine leaves.
This recipe makes 12 dolmades. Enjoy!
Note: Uncooked rolls are suitable for freezing. Store in fridge.