Dolmades

Dolmades

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Vary the flavour by using sultanas or chopped dried apricots instead of currants, and oregano in place of mint. If you have access to a grapevine, pick the medium-sized, tender leaves and blanch for a few minutes before draining and cooling.

Ingredients

Quantity Ingredient
25 blanched grape leaves, or vine leaves packed in brine
3/4 cup rice
1/4 cup olive oil
2 medium onions, finely chopped
1/2 cup chopped dill
1/4 cup currants
salt and freshly ground pepper
1/2 teaspoon ground cinnamon
1 cup water
1 lemon, juiced
lemon wedges, to serve

Method

  1. Wash the grape leaves in a colander and drain thoroughly. Cover the rice with cold water, soak for 5 minutes and drain. Heat half the oil in a frying pan and gently fry the onions until pale golden. Add the rice, dill, currants and seasonings. Add the remaining oil and 1/3 cup water. Cover and simmer for about 15 minutes, until the liquid is absorbed. Cool.
  2. Put about 2 teaspoons of the rice stuffing on the dull side of each prepared leaf at the stem end. Trim and discard the stem. Fold in the sides and roll up the leaf tightly. Line the base of a flameproof casserole with several unstuffed vine leaves. Pack the stuffed leaves fairly tightly so they will not unwrap.
  3. Pour 1 cup of water and the lemon juice over the dolmades and cover with a small plate. Cover with a lid and cook over a gentle heat for about 1 hour, or until tender. Cool and serve with wedges of lemon.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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