If you’ve ever been on vacation in the GreeceTurkey, Lebanon, etc. you could not miss out on the stuffed vine leaves called here dolmadakias (or also dolmas). There are several versions, filled with meat or rice as here in this vegetarian version.
I admit that it wasn’t really my thing until now but the ones I cooked with Alexis Lefkaditis, the chef of the Blue Palace in Elounda, Crete were top top top.
I’m not sure if you can easily find vine leaves in France? I’ve never looked for them so I don’t know. Don’t hesitate if you have ideas to give them through comments.
Here they are cut in the month of May, I was told, and kept in the freezer for the whole year. They have to be rather young to be tender. I was thinking that at worst, if we don’t find vine leaves we can always try a French-Greek version with cabbage leaves?
I’m afraid to get rolled in tar and feathers with this suggestion that #oups 🙂
In short, this is the recipe :
For about 40 stuffed vine leaves
- 40 vine leaves medium size
- 300 g of rice long (raw)
- 1 tablespoon chopped dill
- 1 onion
- 1 zucchini
- 3 teaspoons chopped parsley
- 1 teaspoon chopped mint
- 2 tomatoes
- 3 tablespoons of olive oil
- 1 pinch of pepper
- 1 pinch of salt
For baking :
- 2 large onions
- 2 tablespoons of olive oil
- 1 lemon
Wash and dry the vine leaves.
Peel and chop the onion. Wash the tomatoes, peel and seed them and dice them. Wash the zucchini and grate the equivalent of 2 rounded teaspoons on a fine grid.
Pour the rice into a salad bowl. Add the dill, chopped onion, grated zucchini, parsley, mint, crushed tomato, salt, pepper and olive oil and mix.
Then put a teaspoon of stuffing in the vine leaf and fold it as in this mini video :
For baking :
Peel the 2 onions and chop them. At the bottom of a saucepan, make a bed with these onion pieces. Place all the stuffed vine leaves on top. Arrange them in a circle, neatly (you can make 2 layers). Then wet with water at the top (the vine leaves must be completely submerged). To prevent them from rising, place 2 saucers or a plate on top. Leave to cook for 40 minutes at low boil.
5 minutes before the end of the cooking time, add 2 tablespoons of olive oil and the juice of one lemon to the pan.
All you have to do is serve, accompanied (or not) by a Greek yogurt to dip!
It’s very good.
Thanks to Aegean Airlines, Blue Palace and Discover Greece.