Cyprus Recipe - Recipe Dolmades � Stuffed Grape Leaves
The well known Greek delicacy, the stuffed Grape leaf. Often served as part
of a meze (appetizer) plate - and too often they come from a can. If you have
never tried fresh dolmades - now is the time!
1 cup Extra Virgin Olive Oil
1 1/2 cups onion, very finely chopped
1 cup green onions, very finely chopped
1/2 cup fresh dill, chopped fine
1 cup white rice
2 tsp fresh mint, chopped fine
Pinch black pepper
Jar of Grape leaves (or 40 or so fresh leaves*)
3-4 Tbs fresh lemon juice
3-4 cups water
Mix all ingredients, except Grape leaves, lemon juice and water, in a bowl.
Line the bottom of a large pan with a few Grape leaves. Take 1-2 Tbs of the
stuffing (depending on the size of the leaf), press it into a small sausage-like
shape and place on a leaf. First fold the stem end over the meat, then the sides
and finally roll the stuffed leaf to make a tight small parcel. Lay the stuffed
leaves in outward radiating circles. When one layer is finished, begin a new one
on its top. Pour enough water to cover the dolmades, add the lemon juice. Invert
a plate over the dolmades to prevent them from coming apart when cooked. Bring
to a low boil, cover and simmer gently for 1 hour or until all the water has
Remove from the heat and allow to cool in the pan.
*If using fresh Grape leaves, then just prior to use wash the Grape leaves well,
scald them with boiling water and place them on a platter to cool.
Makes between 40-60 dolmades.