Stuffed Grape Leaves (Dolmades) Recipe - Cooking Index
Stuffed Grape Leaves (Dolmades) Recipe - Cooking Index
| 20 cups | Grape leaves in brine (large) | |
| 1/2 cup | Lean beef - cooked and chop | |
| 1 x | Garlic - chopped | |
| 1 tablespoon | Tomato paste | |
| 1 tablespoon | Lemon juice | |
| 1/8 teaspoon | Cinnamon | |
| 1 cup | Cooked rice | |
| 2 tablespoons | Scallions - chopped | |
| 1/2 teaspoon | Oregano | |
| 2 tablespoons | Parsley - chopped | |
| Salt and pepper | ||
| Shredded lettuce for | ||
| Garnish | ||
| 2 tablespoons | Olive oil | |
| 1 tablespoon | Wine vinegar |
1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 minutes Drain well.
2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well. Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper.
3. Spread the vine leaves on a clean, flat surface. Remove any stalks without tearing the leaves.
4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired.
5. Place the oil and vinegar in a small bowl and blend well with a wire whisk. Sprinkle the rolls with the remaining parsley.
Source:
Hawkins Futura Cookbook - 1987 Supplement
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