Tuesday, 2 July 2019

Stuffed Vine Leaves Recipe - Greek Rice with lamb Dolmades Recipe

Mediterranean food is my favorite and today i present you a very famous dish from the regions of greece, turkey and middle east. They called it "dolmadakia" or Stuffed Grape leaves, it has a sour delicious taste, some time stuffed with rice and veggie or rice with lamb.

It may sound weird to stuffed plant leaves, but believe me this one deserve to give it a try, also it is kind of a little bit difficult for a newbie person, but as a everyday cooker it sound easy because it takes time to roll the leaves. I made about 150 fingers of grape leaves LOL. Once i start to eat i can't stop. Anyway, This is my own recipe with my own way, you'll find many other ways of making these grape leaves, with different fillings. I hope you'll like my way.

If you going to try this recipe i advice you to choose the light green young leaves and by the way the fresh leaves are much tasty than the canned leaves, also there are many stuffed for this recipe and i choose the popular rice and lamb to make i found it so delisious and by hand.

Stuffed Grape Leaves

Yield: 150 grape leaves
Prep time: 60 mins
Cooking time: 55 mins


500g of grape leaves

For filling:
2 cup medium grain rice
200g minced lamb meat
1/2 cup fresh parsley finely chopped
1  1/2 tbsp olive oil
1 small onion finely chopped
1 tbsp tomato paste
1/4 tsp black pepper
1/2 tsp curry
salt, to taste
1/2 tsp cinnamon

For sauce:
6 Cups boiling water
2 tbsp tomato paste 
1/4 cup lemon juice
(according to leaves, some are sour taste already)
1 medium onion
1/2 tsp cinnamon
1/2 tsp curry
1/2 tsp black pepper
 2 tbsp olive oil

The way:

In a large saucepan bring water to boil, cook the grap leaves in a boiling water for a 20 seconds until changing to olive green color.
Drain the leaves in a colander.
In a large bowl soak rice for 20 minutes, drain. 
Into the rice, add the minced lamb meat, parsley, and all the mentioned ingredients. Mix with a wooden spoon until well combined.

Take a leaf of grape and on the rough side place about one teaspoon of the filling and follow the steps in the photo below or watch the video.

Place raw grape leaves at the bottom of large saucepan (to protect grape leaves from burning or sticking on the bottom) 
 Rows the wrapped leaves.

To prepare the sauce: in another saucepan add lemon, tomato paste, spices, oil, chopped onion and 6 cups of boiling water. Place the saucepan on a high heat for 20 minutes. 
Pour the sauce gently on the rows grape leaves until cover.
Cook grape leaves for 2 minutes on a high heat, then reduce heat to low medium.
Cover saucepan with lid, cook at a low medium heat for about 45-55 minutes until well cooked.
Serve grape leaves.


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