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Stuffed Grape Leaves
- Vegetarian
/ Dolmathes Pseutiki
Ingredients:
1/3 cup olive oil
1 onion, minced
2-3 cups uncooked rice
2 tbs. tomato paste
1/2 cup chopped fresh dill
2/3 cup water
40-50 grape leaves plus extra to line the pot
salt & pepper
vegetable stock
Heat the oil in a skillet, add the onion and fry it until
translucent. Add the rice, tomato paste, dill , water, salt &
pepper. Cook it all together for about 10 minutes until the
water is absorbed. Keep an eye on the mixture as it cooks and
keep stirring it so the rice doesn't stick to the bottom. Set
aside.
Using a large pot (make sure you have a lid for it), line the
bottom with the extra grape leaves. This will keep your
stuffed leaves from getting burned.
Follow the directions for Stuffin grape leaves
Place the roll seam side down in your leaf-lined pot. Continue
rolling up the leaves and arranging them side by side in the
pot until all the stuffing is used. You want a sort of tight
fit so that they don't unravel when cooking. If you run out of
room in the pot, it's ok to add more rolls on top of bottom
layers.
When you have rolled up and arranged all the rolls, add enough
stock to fill the pot to 1 inch below the top layer. Find an
oven proof plate or dish that will fit inside the pot.
Pressing gently, place it upside down, over the rolls to
weight them down so they don't unravel. Cover your pot with
the lid and cook over moderate heat for about 30 minutes. They
are done when the rice is cooked.
Susie's Note:
The stuffed rolls can be refrigerated in the pan without water
until you're ready to cook them up.
When you want to serve them, remember to be gentle when
removing them from the pot, as the rolls will break rather
easily. I use a tablespoon instead of a fork because it keeps
the leaves from breaking.
Stuffed Grape Leaves with Meat / Dolmathes
This traditional dish may seem a bit tedious but it's worth
the effort. Serve Dolmathes with a
Greek
Salad,
and lots of
Tzatziki.
Also check out the recipe for
Stuffed Grape Leaves - Vegetarian
if you prefer a meatless version of these goodies.
Ingredients:
1/3 cup olive oil
1 onion, minced
1lb. ground pork, beef or lamb
1 cup uncooked rice
2 tbs. tomato paste
1/2 cup chopped fresh dill
2/3 cup water
40-50 grape leaves plus extra to line the pot
salt & pepper
chicken, vegetable or beef stock
Heat the oil in a skillet, add the onion and fry it until
translucent. Add the meat and cook until its crumbly. Add the
rice, tomato paste, dill , water, salt & pepper. Cook it all
together for about 10 minutes until the water is absorbed.
Keep an eye on the mixture as it cooks and keep stirring it so
the rice doesn't stick to the bottom. Set aside.
Using a large pot (make sure you have a lid for it), line the
bottom with the extra grape leaves. This will keep your
stuffed leaves from getting burned.
Follow the directions for
Stuffing Grape Leaves.
Place the roll seam side down in your leaf-lined pot. Continue
rolling up the leaves and arranging them side by side in the
pot until all the stuffing is used. You want a sort of tight
fit so that they don't unravel when cooking. If you run out of
room in the pot, it's ok to add more rolls on top of bottom
layers.
Stuffing Grape Leaves
The recipes for
Stuffed Grape Leaves - Vegetarian
or
Stuffed Grape Leaves with Meat
call for a bit of special technique in rolling up the delicate
packages of stuffing.
The best grape leaves to use are the tender, fresh ones that
grow on the vines in the summer months before the vines begin
to bear fruit. Here in the Islands, the village women will
harvest the small leaves and preserve them in brine so that
the traditional dish, Dolmathes can be enjoyed year-through.
Since most of us don't have grape vines growing in our yard,
you can check out a Greek specialty shop or market that will
have the preserved leaves.
Either way, fresh leaves or preserved, begin by rinsing them
well under running water and setting them aside to drain.
Place a grape leaf in the palm of your hand 'veins up'. Put a
tablespoon of the stuffing mixture into the center of the
leaf. Fold in each side over the stuffing, then fold up the
bottom so it resembles an envelope, and roll it up into a
parcel. Be patient, as it takes time and practice to learn how
to roll these babies up.
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