Dolmades (Stuffed Vine Leaves)
You will find the vine leaves for this favourite easy recipe in packets in supermarkets.
Serves 4, or 6 as a starter
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 2 pint (1.2 litre) lidded, flameproof casserole.|
First, soak the vine leaves in boiling water for 20 minutes, then drain and spread out each leaf flat – vein side uppermost. Heat the oil in a frying pan and fry the pine nuts until golden. Then add the cooked rice, one-third of the tomatoes, the purée, half the oregano, the mint, parsley, cinnamon and garlic. Stir well, then cook for 2 minutes.
Now add the lemon juice and season. Spoon a dessertspoonful of the mixture on to the stalk end of a leaf and fold once, pressing the filling to a sausage shape. Then tuck in the sides of the leaf and roll it up to make a tight, cylindrical parcel.
When all the leaves are filled, spoon half of the leftover tomatoes into the casserole. Now pack the dolmades in and spoon the remaining tomatoes and oregano on top. Add a seasoning of salt and pepper, pour over 2½ fl oz (65 ml) water, put a lid on and simmer very gently for 1 hour. Serve hot or cold with the juices spooned over.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
27 Jan 2015 18:25
27 Jan 2015 21:45
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Cake release spray
27 Jan 2015 16:44
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
25 Jan 2015 15:50