![]() ![]() ![]() This will be the filling for the dolmades. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Add the rice and sauté for 1 more minute. Sauté the onions, until translucent (but not coloured). Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions.Remove the leaves with a slotted spoon and place them in a colander to cool down completely. ![]() If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. ![]()
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