Ingredients

16 oz grape leaves (in a jar with brine)

BROTH
2 cups chicken broth
2 Tbsps lemon juice

FILLING
1 Cup long grain rice, raw
1/2 Cup olive oil
1 Cup chopped yellow onion
1/4 Cup fresh, chopped Italian parsley
1 Tbsp dried dill
2 Tbsp lemon juice
1 lb ground lamb
1 tsp allspice
2 cloves garlic, crushed
salt & pepper

FOR VEGETARIAN FILLING

60 vine leaves, drained and rinsed
250g rice (1 cup)
1 cup olive oil
2 onions, finely chopped (1 Cup)
2 cups warm water
juice of 2 lemons (or 4-5 Tablespoons lemon juice)
2 tbsps dill, chopped
1/2 cup parsley, chopped
salt and pepper

Instructions

1. Mix all the ingredients for the filling.
2. Pick out the smallest leaves in the jar and set aside. Use these to place a single layer on the bottom of a 2-quart dutch oven and between layers of rolled grape leaves.
3. Cut the stems off the grape leaves.
4. Place a leaf on the counter, stem end toward you.
5. Place 1 - 2 teaspoons of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
6. Do not wrap too tightly as the rice will expand as it cooks.
7. Place the rolled leaves on top of the single layer in the bottom of the pot.
8. Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
9. Place a medium plate over the top of the leaves as a weight.
10. Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot. Add water if necessary to cover them.
11. Cover and bring to a light simmer. Cook 1 hour.
12. Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.

FOR THE VEGETARIAN FILLING

1. Pick out the smallest leaves in the jar and set aside. Use these to place a single layer on the bottom of a 2-quart dutch oven and between layers of rolled grape leaves,

2. Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.

3. Cut the stems off the grape leaves.
4. Place a leaf on the counter, stem end toward you.
5. Place 1 - 2 teaspoons of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
6. Do not wrap too tightly as the rice will expand as it cooks.
7. Place the stuffed leaves (fold side down) on top of the single layer in the bottom of the pot. Be careful not to leave any gaps between the dommades to prevent them from cracking open when cooking.
8. Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves.
9. Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
10. Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.

APPETIZER · entree · vegetarian