Dolmathes - Grape Leaves Stuffed With Rice

Ingredients

• 50 vine leaves, fresh or canned
• 1 cup chopped mint
• 1 cup chopped fennel (optional)
• 4 medium onions, chopped
• salt and pepper to taste
• 1 cup Olive oil or to taste
• 2 lemons
• 1 cup chopped parsley

Method

1. 1

   Fry the chopped onions in oil until golden brown.

2. 2

   Add the washed rice and other ingredients.

3. 3

   Cook for a few minutes.

4. 4

   Rinse and drain leaves.

5. 5

   Fill each leaf making sure that the shiny side of leaves remain on outside.

6. 6

   A teaspoon of the fillings is sufficient and do not roll too tightly so as to allow room for the rice to expand.

7. 7

   Fold over top and sides like an envelope and roll up.

8. 8

   Place a few leaves on bottom of pot.

9. 9

   Arrange the rolls side by side and in layers, until all filling and leaves are used up.

10. 10

    Cover with a heavy plate to keep them in place while cooking.

11. 11

    Add three cups of water (or enough to come to top of plate), a little salt and lemon juice.

12. 12

    Let simmer for 40-45 minutes or until rice is done.

13. 13

    Serve cold.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 6. The excerpt below is the record exactly as published.

Dolmathes - Grape Leaves Stuffed With Rice 50 vine leaves, fresh or 1 cup chopped mint canned 1 cup chopped Zoe cupsmnice fennel (optional) 4 medium onions, chopped salt and pepper 1 cup Olive oil or to taste wesson oil 2 lemons 1 cup chopped parsley Fry the chopped onions in oil until golden brown. Add the washed rice and other ingredients. Cook for a few minutes. Rinse and drain leaves. Fill each leaf making sure that the shiny side of leaves remain on outside. A teaspoon of the fillings “is sufficient and do’ not’ roll, too tishtly so as to allow room for the rice to expand. Fold over top and sides like an envelope.and roll up. Place a few leaves on bottom of pot. Arrange the rolls side by side and in layers, until all filling and leaves are used up. Cover with a heavy plate to keep them in place while cooking. Add three cups of water (or enough to come to top of plate) a little salt and lemon juice. Let simmer for 40-45 minutes or until rice is done. Serve cold. Fresh grape leaves should be gathered when they are young and tender. The wild grape variety is best. Wash the leaves thoroughly and remove the stems. Boil for a few minutes in salted water before using. 2h, Pastitsio (Baked Macaroni With Meat Sauce) 14 pound ground meat - 6 eggs lamb or beef or mixture 1% quarts of milk of both 1% cups grated 1% pounds long macaroni Parmesan cheese 2ue~eo sinall onions, % pound Feta chees finely chopped (optional) ipeesmali clove. carlic; salt and pepper crushed (optional) 1 stick margarine or butter Saute onions in 1 stick of butter or margarine. To this add meat, salt and pepper. Boil macaroni in salted water until tender. Rub a 10 x 12 x 1% inch pan with butter or mar- garine. A casserole may be used. Place a layer of macaroni on the bottom of the pan. Cover well. Add the sauted meat mixture over the macaroni. Spread well. Add another layer of macaroni over the meat mixture. Leavingatt least 4 to % inches from top of pan. Beat eggs slightly. Add to the milk. Then add grated parmesan cheese and crumbled Feta cheese. Pour this over the top of the macaroni. Cover well. Bake about 1% hours in a 350 degree oven or until well set. Serve hot or cold. 25 Cheese Triangles - Tiropetes 1 pound Filo 1) 23)-ounce* can 1 pound butter parmesan cheese 1 pound feta cheese (grated) (crumb led) 4 or 5 eggs beaten 1 12 ounce package salt and pepper cottage cheese Beat eggs well. To this add the crumbled feta cheese, cottage cheese and parmesan cheese. Mix well. Add salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.