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STUFFED VINE LEAVES
09

STUFFED VINE LEAVES

NUTRITION
HEALTHY RECIPES
Dec 28, 2024

STUFFED VINE LEAVES (DOLMADES)

Stuffed Vine Leaves, also known as dolmades, are a classic Mediterranean dish. These delicate rolls feature a flavourful filling of rice, fresh parsley, mint, salt, pepper and a zesty lemon juice seasoning, all wrapped in preserved vine leaves. The combination of fresh herbs and a light olive oil drizzle makes these dolmades a perfect appetiser or light snack. They are often served chilled or at room temperature, making an excellent addition to mezze platters. Easy to make and full of refreshing, earthy flavours, dolmades are an iconic part of Greek and Middle Eastern cuisine.

RECIPE CATEGORY

Appetisers, Entrée, Snack, Side

SERVING SIZE

1 serving

CUISINE

Mediterranean, Greek, Middle Eastern

PREPARATION/TECHNIQUES

Simmer, Prepared in Advance

OCCASION/HOLIDAY

Anniversary, Picnic, Family Reunion, Easter, Passover, Summer, Party, Ramadan, Wedding, Thanksgiving

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegetarian, Vegan, Low Cholesterol, Healthy, High Fibre, Kid-Friendly, Kosher, Kosher for Passover, Quick & Easy

DISH TYPE

Appetisers, Side, Snack, Condiment / Spread

INGREDIENTS

There are the following ingredients for Stuffed Vine Leaves:

  • 2 vine leaves (preserved)
  • 15g rice
  • 1 tbsp fresh parsley, chopped
  • ½ tbsp fresh mint, chopped
  • ½ tbsp lemon juice
  • ½ tbsp olive oil
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 80
  • Protein:5g
  • Fat: 4g
  • Carbohydrates: 10g
  • Fibre: 1g
  • Sodium: 120mg

PREPARATION

  • Prepare The Rice: Cook the rice in a small pot with water until tender, about 10-12 minutes. Drain and set aside to cool.
  • Mix The Filling: In a bowl, combine the cooked rice, fresh parsley, fresh mint, lemon juice, olive oil, salt, and pepper. Mix until the herbs and seasoning are evenly distributed.
  • Assemble The Dolmades: Place a vine leaf on a flat surface, shiny side down. Add a spoonful of the rice mixture in the centre. Fold in the sides and roll tightly into a small cylinder.
  • Cook The Dolmades: In a small pan, place the stuffed vine leaves seam side down. Add enough water to cover and simmer gently for 10-15 minutes until heated through and the vine leaves are tender.
  • Serve Chilled Or Warm: Let the dolmades cool slightly before serving. They can be enjoyed at room temperature or chilled.

PREP TIME

10 minutes

COOKING TIME

15-20 minutes

TIPS

  • Preserved Vine Leaves: Rinse the vine leaves under cold water to remove any excess saltiness from the brine.
  • Rolling Tip: Roll the vine leaves tightly to prevent them from unravelling while cooking.
  • Flavour Boost: Add a slight drizzle of extra lemon juice or olive oil before serving for extra flavour.

VARIATIONS

  • Add Pine Nuts: Mix a few toasted pine nuts into the rice filling for added texture and nutty flavour.
  • Vegan Option: Ensure the rice mixture is free from any non-vegan ingredients like butter or meat.
  • Add Spices: Include a pinch of cinnamon or allspice in the filling for a warm, aromatic twist.

PREPPING AND STORAGE

  • Fridge Storage: Store leftover dolmades in an airtight container in the fridge for up to 3 days.
  • Freezing: Dolmades can be frozen after cooking. Place them in a single layer on a tray, freeze them, and then transfer them to a freezer-safe container. Reheat by steaming or microwaving.

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