Stuffed Vine Leaves Recipe

 Stuffed Vine Leaves Recipe

Stuffed vine leaves, also known as Dolmas or Dolmades, are a popular dish in several nations across the Middle East, Mediterranean, and Balkan regions. The dish consists of grape or vine leaves that are stuffed with a mixture of rice, herbs, and sometimes minced meat. The exact ingredients and preparation can vary from country to country, but here are a few nations where you might find variations of stuffed vine leaves:

**Ingredients:**

For the stuffed vine leaves:

- 40-50 grape or vine leaves, preserved in brine or blanched fresh leaves

- 1 cup long-grain rice

- 1/2 cup minced meat (ground beef, lamb, or a combination), optional

- 1 onion, finely chopped

- 1/4 cup chopped fresh parsley

- 1/4 cup chopped fresh dill or mint

- 1/4 cup pine nuts, toasted

- 1/4 cup olive oil

- Juice of 1-2 lemons

- Salt and pepper to taste

For cooking the dolmas:

- Lemon slices

- Water or broth

- Olive oil

**Instructions:**

1. **Prepare the Vine Leaves:**

   - If using preserved vine leaves, rinse them well to remove excess salt. If using fresh leaves, blanch them in boiling water for a minute or until softened. Drain and set aside.

2. **Prepare the Filling:**

   - In a bowl, combine the rice, minced meat (if using), chopped onion, chopped parsley, chopped dill or mint, and toasted pine nuts.

   - Drizzle with olive oil and lemon juice. Season with salt and pepper. Mix well to combine.

3. **Assemble the Dolmas:**

   - Place a vine leaf on a clean surface, shiny side down, with the stem end facing you.

   - Place a small spoonful of the rice mixture (about a tablespoon) near the stem end of the leaf.

   - Fold the sides of the leaf over the filling and then roll it up tightly, forming a compact cylinder. Repeat with the remaining leaves and filling.

4. **Cook the Dolmas:**

   - Line the bottom of a pot with a few extra vine leaves or lemon slices to prevent sticking.

   - Arrange the stuffed vine leaves in the pot, seam side down, in a single layer.

   - Place lemon slices on top of the dolmas.

   - Pour enough water or broth into the pot to just cover the dolmas.

   - Drizzle some olive oil over the top.

5. **Cooking the Dolmas:**

   - Place a heatproof plate or a lid that fits inside the pot on top of the dolmas to keep them from unraveling during cooking.

   - Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for about 45-60 minutes, or until the rice is cooked and the dolmas are tender.

6. **Serve:**

   - Once cooked, carefully remove the dolmas from the pot and arrange them on a serving platter.

   - You can serve them warm or at room temperature, with a side of yogurt or a squeeze of lemon juice.

Stuffed Vine Leaves are a labor of love but well worth the effort. Remember that variations in the recipe can exist depending on the region and personal preferences, so feel free to adapt the recipe to your taste.