🍃⭐ Premium

Dolmades (Feuilles de Vigne Farcies)

Name: Dolmades (Feuilles de Vigne Farcies)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 servings
Cuisine: GR
Ingredients: 1 jar (about 250g drained) vine leaves in brine; 200g short-grain rice, rinsed; 120ml extra-virgin olive oil, divided; 2 onions, finely chopped; 4 spring onions, finely chopped; 1 bunch dill, finely chopped; ½ bunch mint, finely chopped; ½ bunch parsley, finely chopped; 2 lemons, juiced, plus slices to serve; 1 tsp salt; ½ tsp black pepper; 500ml hot water or vegetable stock

Photo : vedatzorluer / Pixabay

60m

Prépa

60m

Cuisson

Portions

Moyen

Difficulté

Feuilles de vigne roulées autour d'un riz à l'oignon, aneth, menthe, persil et citron, mijotées dans l'huile d'olive et le citron.

#greek#vine leaves#stuffed#rice#herbs#lemon#meze#vegan#lenten

Portions

Ingrédients

Nutrition

calories290

protein4g

carbs32g

fat17g

fiber4g

Par portion

Étapes

Get the leaves ready

Rinse the vine leaves well. Put them in boiling water for 2 minutes to soften them and take out some of the salt. Drain. Cut off any stalks. Put any torn leaves to one side.

⏱2:00

Make the filling

Cook the onions and spring onions in half the oil over medium heat until soft. Stir in the rice for 1 minute. Take it off the heat and add the herbs, half the lemon juice, salt and pepper.

⏱8:00

Roll

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Pack the pan

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cool and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Get the leaves ready

Rinse the vine leaves well. Put them in boiling water for 2 minutes to soften them and take out some of the salt. Drain. Cut off any stalks. Put any torn leaves to one side.

⏱2:00

Make the filling

Cook the onions and spring onions in half the oil over medium heat until soft. Stir in the rice for 1 minute. Take it off the heat and add the herbs, half the lemon juice, salt and pepper.

⏱8:00

Roll

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Pack the pan

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cool and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Greece and the former Ottoman lands📅 Ottoman era🍃 GR

Stuffed vegetables and leaves — dolma, from the Turkish verb dolmak, 'to fill' — were refined in the palace kitchens of the Ottoman Empire and spread across Greece, Turkey, the Balkans, the Caucasus and the Middle East.

In Greece, small vine-leaf rolls are called dolmadakia. The meat-free version filled with rice and herbs is a staple of the Orthodox fasting periods and of every meze table.