DOLMADES

In keeping with my last post-

For those of you who have emailed/commented me asking What are they??

Here goes-I hope I do this post correct & do justice to what is a national food to some, I am sure you will let me know if I don't. Anyway this is how my family like them- except Emerald that is.(Please read last post)

Stuffed Vine Leaves

Dolmas-Turkish

Dolmades-Greek

Admittedly the picture is of canned ones they do not look as good as the fresh ones as they pack them in oil. But yummy they are!!

Dolmades are little parcels of rice, mincemeat, sultanas or pine nuts rolled into vine leaves. I serve them with a dipping sauce mostly yogurt, garlic & cucumber but sometimes Baba Ganouzh. Personally I have never done any with mincemeat but I have tasted them & they are quite nice. I prefer to cook other things with my mincemeat.

To use fresh grape vines leaves pick early in the morning, wash well sprinkle each leaf with salt put them in a bowl with a weight on top. Next morning rinse leaves & blanch lightly. Drain & cool.

OR

Go to your local deli and buy a packet of preserved ones.

I no longer have a grape vine but if you have, please try doing your own as they are far superior.

Also please use fresh herbs as it is really much nicer.

In a fry pan gently fry 1 large onion that you have finely chopped along with some garlic(to your taste) in a little Olive oil.

Add 1 cup of rice and approx 3 tablespoons of Pine nuts(I add more, I love them but I don't use sultanas as I don't like them in dolmades) stir for a minute or so.

Add 3 tablespoons of parsley & 2 tablespoons each of dill & mint, salt & pepper & 2 tablespoons of sultanas.

Add 1 cup of chicken stock-you may need to add a little water.

Cook gently until liquid is absorbed. (Remember gently is the word)

To make the rolls up. Place the vine leaves smooth side down. Place approx 1 Tablespoon at base of leaf. Fold the stem end over the filling, then fold each side over and roll up into a little parcel.

Repeat until all you filling is used up.

Line a large pot with your remaining leaves and pack the rolls in on top of leaves. Sprinkle the juice of 1 lemon & a little olive oil over the top of rolls.Put a layer of vine leaves over the top of each layer of rolls & one on top when you finish. Add a cup of water and simmer lightly with a tight fitting lid for about an hour.(gentle that is) Do not go and watch your fav soapie on TV as you will boil the pot dry, yes that means you may need to add a little more water. And yes I am speaking from personal experience about the TV.

Allow to cool & serve with yogurt sauce & lemon.

They may seem like a bit of mucking around the first time but you will find it dead easy after that.

Enjoy!!

CAROLINE