Dolmadakia Yalantzi
(Vine Leaves Stuffed with Rice) Recipe

Origin: Greece Period: Traditional

Ingredients:

250g grape (vine) leaves
500g spring onions, finely chopped
250ml olive oil
150g rice
1 small bunch of dill, finely chopped
laves from 1 bunch of mint, finely chopped
juice of 1 lemon

Dolmadakia Yalantzi
(Vine Leaves Stuffed with Rice) Preparation:

Method:

Bring a pan of water to a boil, add the vine leaves and blanch for 2 minutes then drain, rinse with cold water and set aside to drain completely.

Meanwhile, add half the oil to a pan and use to fry the spring onions for 3 minutes then add the rice and stir to coat in the oil. Continue frying for 3 minutes, stirring constantly, then add 250ml hot water and bring to a boil. Stir-in the dill and mint at this point and boil the mixture for about 5 minutes, or until almost dry. Take off the heat and allow to cool a little.

Arrange the vine leaves, vein side up on a work surface and add 1 tsp o the rice mixture in the centre of each. Fold the sides of the leaves over the filling then wrap the leaves up as tightly as you can to enclose the filing. Arrange the vine leaf rolls in the base of a heat-proof casserole, packing them tightly together in layers of concentric circles.

When done, cover the vine leaf rolls with a plate then pour over the remainder of the oil, the lemon juice and 500ml of water. Bring to a simmer then cook over low heat for 30 minutes, or until all the water has evaporated away and the rice is tender. Take off the heat and set aside to cool.

Serve cold, garnished with lemon slices.

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