Stuffed Vine Leaves
Stuffed Grape Leaves, known as Dolmades, is a traditional Mediterranean dish popular in Greek, Turkish, and Middle Eastern cuisines. Tender grape leaves wrap around a flavorful mixture of rice, minced lamb, herbs, and spices, creating a dish full of aroma and vibrant taste. Simmered slowly in a lemony tomato sauce, Dolmadakia delivers a perfect balance of tangy and savory flavors.
Ingredients
- 500 g grape leaves
- For the filling:
- 2 cups medium-grain rice
- 200 g minced lamb meat
- 1/2 cup fresh parsley finely chopped
- 1 1/2 tablespoons olive oil
- 1 small onion finely chopped
- 1 tablespoon tomato paste
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
- Salt to taste
- 1/2 teaspoon cinnamon
- For the sauce:
- 6 cups boiling water
- 2 tablespoons tomato paste
- 1/4 cup lemon juice adjust depending on the sourness of the grape leaves
- 1 medium onion finely chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon curry powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Bring a large saucepan of water to a boil. Add the grape leaves and blanch them for about 20 seconds, just until they turn an olive-green color. Remove them immediately and drain well in a colander. Set aside to cool.
- Soak the rice in water for 20 minutes, then drain thoroughly. In a large mixing bowl, combine the rice with minced lamb, chopped parsley, onion, tomato paste, olive oil, and all the spices. Mix with a wooden spoon until the ingredients blend evenly.
- Place one leaf shiny side down on a flat surface. Add about one teaspoon of the filling to the center near the stem end. Fold in the sides and roll tightly into a small cylinder (similar to the size of your finger). Repeat until you finish all the filling.
- Line the bottom of a large saucepan with a few raw grape leaves to prevent sticking or burning. Arrange the stuffed grape leaves in tight rows, seam side down, layering them neatly.
- In a separate saucepan, combine the tomato paste, lemon juice, spices, olive oil, chopped onion, and boiling water. Stir well and cook over high heat for about 20 minutes.
- Gently pour the hot sauce over the rolled grape leaves until fully covered. Bring to a boil for 2 minutes, then reduce the heat to medium-low. Cover the pan with a lid and simmer for 45–55 minutes, until the grape leaves and rice are tender.
- Arrange the cooked grape leaves on a serving platter. Drizzle a little of the sauce on top and serve warm.