Celiac.com 09/17/2024 – Dolmades, also known as stuffed grape leaves, are a beloved dish deeply rooted in Mediterranean cuisine, particularly in Greece. These bite-sized delicacies date back to ancient times, where they were often prepared as part of elaborate feasts and banquets. The name “dolma” comes from the Turkish word “dolmak,” meaning “to fill,” and the dish has been a staple across various cultures in the region, each adding its unique twist. Traditionally, dolmades are made by wrapping grape leaves around a flavorful filling of rice, herbs, and sometimes meat. This vegetarian version focuses on a fragrant blend of rice, fresh herbs, and spices, offering a taste of Greek culinary history that has been passed down through generations. Whether served as an appetizer or part of a larger meal, dolmades are a perfect example of how simple, fresh ingredients can come together to create a dish that is both elegant and satisfying.
Greek Stuffed Grape Leaves
Ingredients:
1 jar (16 oz) grape leaves, rinsed and drained
1 cup uncooked white rice
1 large onion, finely chopped
3 cloves garlic, minced
¼ cup pine nuts, lightly toasted
¼ cup currants or raisins
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
¼ cup fresh mint, chopped
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
Salt and pepper to taste
¼ cup olive oil
¼ cup fresh lemon juice, plus extra for serving
2 cups vegetable broth
Instructions:
Prepare the Filling: In a large skillet, heat half of the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Cook the Rice: Stir in the uncooked rice, pine nuts, currants, cinnamon, allspice, salt, and pepper. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
Add Herbs: Remove the skillet from the heat and stir in the parsley, dill, and mint. Allow the mixture to cool slightly.
Stuff the Grape Leaves: Lay one grape leaf flat on a clean surface, shiny side down. Place about 1 teaspoon of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll from the bottom to the top, creating a small, tight roll. Repeat with the remaining grape leaves and filling.
Assemble the Dolmades: Line the bottom of a large pot with some grape leaves to prevent sticking. Arrange the stuffed grape leaves in the pot, seam side down, in tight rows. Continue layering until all the dolmades are in the pot.
Cook the Dolmades: Drizzle the remaining olive oil and lemon juice over the top of the dolmades. Pour the vegetable broth over them, just enough to cover the dolmades. Place a heatproof plate on top to keep them submerged.
Simmer: Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the rice is fully cooked and the grape leaves are tender.
Serve: Remove the dolmades from the pot and let them cool slightly. Serve warm or at room temperature with additional lemon wedges on the side.
Enjoy these delicious, homemade Greek Stuffed Grape Leaves as an appetizer or a light meal. They pair wonderfully with tzatziki sauce or a simple yogurt dip.
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