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                                Recipes for  of  Greek  Food 

 

 

 

Dolmades
 

5-6servings

½ kilo (1 lb. 2 oz) long-white rice, wash and stained
½ kilo (1 lb. 2 oz) fresh or preserved vine leaves
2-3 spring (fresh) onions, finely sliced
5 tablespoons parsley finely chopped
1/2 kilo minced meat
2 tomatos sliced
300 grams (5 oz) olive oil
Salt-pepper
 

Wash the vine leaves well, scald them with boiling water and place them on a platter. Prepare the staffing as follow:

Sauté the onions and the minced meat in the olive oil lightly. Add the washed and strained rice, the chopped parsley and the tomato , salt and pepper and let these cook for about 10 minutes.

Remove from heat and let the mixture cool.

Place a teaspoon of the stuffing near the base of the leaf (at the stem end) and fold it as follows:

Press the stuffing into a small sausage-like shape and fold over it the stem end and both edges-towards the middle-inwards. Then roll the stuffed leaf over to make a tight small bundle.

Line the bottom of a pot with vine leaves and lay the stuffed leaves in circles. When one layer is finished, begin a new one on its top.

Add same water  and cover the last layer of stuffed leaves with an inverted plate to prevent the leaves from coming apart. Cook on medium heat for an hour and a half.

From   Stamatia Stamata

 

From

SARANTIS Restaurant

   in Faliraki Rhodos Greece

 

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