Dolmas!!
Whenever I go to a Greek or Mediterranean restaurant I order dolmas, if available. I’ve been eating them for years! Here on the property we have both domestic and wild grapes growing! That means plenty of grape leaves for dolmas! I’ve already foraged a jar full of the leaves and picked a few herbs from the garden. If you have wild grapes growing near you I highly suggest making dolmas, they are delicious! So below is the recipe I’m using today, but you can tweak it and add or subtract any ingredients you’d like.
Ingredients:
About 16 oz of grape leaves (rinsed and stems removed)
3/4 cup of extra virgin olive oil
2 cups of diced white onion
1 1/2 cups of spring onions of scallions. Thinly sliced.
1 1/3 cup of finely chopped dill
1 2/3 cups finely chopped flat leaf parsley
1 cup finely chopped mint
1 3/4 cups of short grain rice, soaked in cold water and drained.
Salt and ground pepper
2 tsp of lemon juice (plus a few wedges to serve)
Plain Greek yogurt, to serve. (Optional)
Bring a large pot of water to rolling boil. Fill a bowl 2/3 with ice water. Add grape leaves to boiling water until tenderized, about 2 minutes. Remove the leaves using a slotted spoon and strainer. Then transfer to the bowl of ice water. Once cool, strain leaves then pat dry with a paper towel. Set aside.
Set a large skillet over medium heat and add 1/4 of the olive oil. Once hot, add the white onion. Cook, stirring occasionally, until they soften. Next, add spring onions, dill, parsley, and mint. Continue cooking until the white onion is extremely soft and almost translucent. Add rice and 1 tsp of salt, stirring constantly for 2 minutes. Add 1 cup of water and cook for 10 more minutes, stirring occasionally. Remove from heat and set aside. Season with salt and pepper.
Line the bottom of a large pot with 3 layers of grape leaves. (This keeps it from scorching).
Place the remaining leaves, bottom face up, pointed towards you. Place a generous tablespoon of filling in the center of each leaf. Then fold the left and right side over the filling. Fold the tip over the filling then roll tightly to make a roughly 2 inch by half inch cigar shape. (Sometimes I get lazy with this part or the leaves are small so I make them way smaller, almost ball shaped). Place the roll seem side down in the pot. Continue with the remaining leaves and filling placing them tightly side by side seams down. A second layer is fine, if necessary.
Place pot on the stove. Add lemon juice, 1 1/3 cup of boiling water, and remaining 1/2 cup of oil. Bring to a simmer over medium heat. Then lower the heat to medium-low and cover. Cook until the rice and leaves are very tender. About 45 minutes.
Remove the pot and let cool. Serve at room temperature or chilled. Drizzle with olive oil. Garnish with lemon wedges (for squeezing) and Greek yogurt as a topping or for dipping.
About 16 oz of grape leaves (rinsed and stems removed)
3/4 cup of extra virgin olive oil
2 cups of diced white onion
1 1/2 cups of spring onions of scallions. Thinly sliced.
1 1/3 cup of finely chopped dill
1 2/3 cups finely chopped flat leaf parsley
1 cup finely chopped mint
1 3/4 cups of short grain rice, soaked in cold water and drained.
Salt and ground pepper
2 tsp of lemon juice (plus a few wedges to serve)
Plain Greek yogurt, to serve. (Optional)
Bring a large pot of water to rolling boil. Fill a bowl 2/3 with ice water. Add grape leaves to boiling water until tenderized, about 2 minutes. Remove the leaves using a slotted spoon and strainer. Then transfer to the bowl of ice water. Once cool, strain leaves then pat dry with a paper towel. Set aside.
Set a large skillet over medium heat and add 1/4 of the olive oil. Once hot, add the white onion. Cook, stirring occasionally, until they soften. Next, add spring onions, dill, parsley, and mint. Continue cooking until the white onion is extremely soft and almost translucent. Add rice and 1 tsp of salt, stirring constantly for 2 minutes. Add 1 cup of water and cook for 10 more minutes, stirring occasionally. Remove from heat and set aside. Season with salt and pepper.
Line the bottom of a large pot with 3 layers of grape leaves. (This keeps it from scorching).
Place the remaining leaves, bottom face up, pointed towards you. Place a generous tablespoon of filling in the center of each leaf. Then fold the left and right side over the filling. Fold the tip over the filling then roll tightly to make a roughly 2 inch by half inch cigar shape. (Sometimes I get lazy with this part or the leaves are small so I make them way smaller, almost ball shaped). Place the roll seem side down in the pot. Continue with the remaining leaves and filling placing them tightly side by side seams down. A second layer is fine, if necessary.
Place pot on the stove. Add lemon juice, 1 1/3 cup of boiling water, and remaining 1/2 cup of oil. Bring to a simmer over medium heat. Then lower the heat to medium-low and cover. Cook until the rice and leaves are very tender. About 45 minutes.
Remove the pot and let cool. Serve at room temperature or chilled. Drizzle with olive oil. Garnish with lemon wedges (for squeezing) and Greek yogurt as a topping or for dipping.
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