Vegetable Dolmades Recipes

GREEK DOLMADES RECIPE: STUFFED GRAPE LEAVES - ALL YOU NEED TO KNOW!

Steps:

• First, peel and mince the red onion and the garlic.
• Then, reduce the spring onions into thin rounds.
• At this point, pour the vegetables into a saucepan along with 3 tbsp of olive oil and sauté 20 minutes over medium heat until the onion becomes soft and translucent.
• Now, add the rice into the pan, and sauté a couple of minutes along with the onions.
• Then, add 1 cup of boiling water and simmer the rice half of the time suggested onto the box, stirring as needed.
• If the water evaporates too early, add a little more: at the end, you want the rice half cooked, and the water completely evaporated.
• Finally, add salt and pepper to taste, cover the pan with a lid and let it rest far from the heat.
• At this point, rinse, dry and mince the herbs, and combine with the rice and onions.
• Eventually, pour the rice stuffing into a plate and let it reach room temperature.
• First, bring to boil a pot full of water. Then, place the pot far from the heat and poach immediately the leaves a couple of minutes.
• Finally, rinse the leaves with cold water.
• Now, line the bottom of a pot with a layer of grape leaves: these to protect the dolmades.
• At this point let's prepare the dolmades! Spread out one or two grape leaves, depending on their size.
• Then, place a tbsp of rice stuffing over the leaf, and roll the dolma folding the borders.
• Finally, place the dolma into the pot. Repeat this step to finish the leaves and stuffing, assembling more layers of dolmades.
• Now, pour the juice of the lemons, and the rest of the olive oil over dolmades.
• Then, place a plate over the dolmades. You want the plate to adhere to the rolls, and be a little smaller than the inner of the pot: otherwise, the dolmades will float during the cooking.
• Finally, submerge the plate and the rolls with water, cover the pot with a lid, and simmer gently about 45 minutes. Monitor the water during the cooking: if it starts to run out, add some more hot water.
• Once ready, let the dolmades cool down, then serve warm or at room temperature along with tzatziki or your preferred sauces.

GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)

Steps:

• To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
• Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
• Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
• Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
• Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
• Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

VEGETABLE DOLMADES

Steps:

• Place currants in a small heatproof bowl and add enough water to cover. Set aside to plump for about 15 minutes.
• Place a medium skillet over medium heat. Add 2 tablespoons oil, onion, and a pinch of salt. Cook stirring occasionally until translucent, about 6 minutes. Add garlic and cook, stirring with a wooden spoon, for 2 minutes. Do not let garlic and onion brown.
• Stir in pine nuts and almonds and cook, stirring constantly, for 3 minutes. Add bell pepper and cook, stirring constantly, for 2 minutes. Stir in cinnamon; season with salt and pepper to taste.
• Add rice and stir until the rice is well coated with oil, about 1 minute. Add 1 cup stock and cook, stirring constantly, until the rice has absorbed the stock, about 7 minutes. Stir in another 2 cups of stock until well blended, then fold in tomatoes.
• When the stock has reduced by two-thirds and the rice is still very firm (not quite al dente), drain the currants and fold them into the rice. Remove skillet from the heat and fold in mint, parsley, and 2 tablespoons of remaining olive oil, tossing to incorporate. Season with salt and pepper.
• Preheat oven to 350 degrees. Fill a large bowl with ice and water. Set aside.
• Fill a large pot with cold water. Add a tablespoon of salt along with 3 tablespoons lemon juice and place over high heat. Bring to a boil and then add grape leaves, 3 or 4 at a time, cook for 30 seconds. Using a slotted spoon, transfer grape leaves to the ice-water bath to stop the cooking. Then transfer to a double layer of paper towel to drain. Pat dry. Repeat process until all grape leaves have been cooked.
• Line the bottom of a large baking dish with a single layer of grape leaves (about 7). Set aside.
• Working with one grape leaf at a time, place the leaf rib side up on a flat surface. Neatly remove the stem if necessary. Place 1 teaspoon of the cooled rice mixture near the bottom (the widest part of the leaf). Fold the bottom up over the rice filling and then fold each side in and over to cover. Begin rolling the leaf over the filling to make a tight, neat roll. Place the finished roll into the grape-leaf lined dish, seam side down. Continue making dolmades until you have 32, packing them tightly into the baking dish so that the rolls will stay together.
• Combine remaining 2 cups stock, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon olive oil in a medium saucepan over medium heat. Season with salt and pepper to taste and bring to a simmer. Remove from heat and pour the hot stock over the dolmades in the baking dish.
• Cover the dolmades with a single layer of grape leaves (another 7). Then place another smaller baking dish inside the pan to hold the dolmades firmly in place. Place the baking dish in the oven and bake until leaves are tender and filling is cooked through, 30 to 40 minutes. Remove from oven immediately drain off all liquid and discard.
• When cool, remove the top layer of grape leaves and place the dolmades on a serving platter if serving immediately. Alternatively, place in a covered container and refrigerate until ready to use. Serve at room temperature with yogurt-garlic sauce.

VEGETARIAN DOLMA RECIPE

Steps:

• Carefully, unroll the vine leaves if they are rolled in a small bundle together.
• Bring a large pot of water to a boil. Add the vine leaves and simmer gently for about 3 or 4 minutes. Drain well and leave until cool enough to handle.
• In the meantime boil some water in a kettle. Place the rice in a heatproof bowl large enough to hold all the filling ingredients. Pour the boiling water over the rice and let stand for about 5 minutes. Drain well. Return the rice to the bowl.
• Remove the stems from the herbs, make sure you have sufficient leaves for the filling (about 20g/ 0.7 oz fresh leaves from each bundle), and chop the herbs very finely. Chop the onion very finely as well.
• Add the herbs and the onion to the rice. Add the ricotta and well-crumbled feta. Stir well until the mixture is creamy.
• Spice the filling generously with chili flakes or cayenne pepper to taste and salt and pepper. Taste the filling and make sure it is well seasoned.
• Place a vine leaf on the working surface. Add about 2 teaspoons of the ricotta filling (depending on the size of your leaf) in the middle-lower part of the leaf.
• Fold the left and right sides of the leaf over the filling, then form a roll, starting to roll at the base of the parcel.
• Place the roll with the seam facing down in a small cooking pot. Repeat until you have used all the filling, arranging the rolls nicely and tightly in the pot.
• Heat the stock and pour it over the rolls, they should be barely covered with liquid.
• Cover well, bring to a boil, then lower the heat and simmer for 1 hour. Check to see if the rice is soft, if not, continue cooking for 5 -10 minutes longer or until the rice is soft.

DOLMADES RECIPE

Steps:

• Remove stems from grape leaves and any torn leaves. (Most leaves can be cut in half - smaller ones remain whole.)
• Mix herbs, spices, tomato, onion, lamb, olive oil, salt and pepper into rice. Mix well by hand until well combined.
• Grease the bottom of the pot and put foil in the bottom. Line the bottom of the pot with any discarded grape leaf pieces. Top with tomato slices.
• Lay out a single grape leaf. Place a small amount of filling in the centre. Fold over edges and the roll up grape leaf longways.
• Roll tightly so they don't come apart but not so tight that they tear.
• Place the rolled grape leaves tightly against each other in layers. Place a plate that is heatproof and slightly smaller than the pot on top of the grape leaves to keep in place during the boiling process.
• Mix the tomato puree into the broth until dissolved. Pour the broth mixture over the grape leaves keeping the plate in place. Bring to a boil.
• Turn down to a simmer and cook like you would rice. Once the water has evaporated below the top layer of grape leaves, remove the plate.
• Cooks for about an hour and a half until all the liquid has evaporated.
• Remove from the heat and allow to rest in the pot for ten minutes.
• Remove the lid and place the serving plate over the pot. Flip pot so grape leaves are transferred to the plate.
• Let the contents settle for a couple of minutes before removing the pot. Serve with yogurt.

BAKED DOLMADES STUFFED WITH FAVA & SANTORINI TOMATOES

Steps:

• Prepare the fava for filling: Heat 3 tablespoons olive oil in a large, wide pot over medium heat and cook one-quarter of the chopped onions (1 onion, in other words), until soft. Stir in the garlic, then add the fava and stir to coat in the oil. Add the turmeric and stir. Add enough water to come about an inch above the fava and bring to a simmer. Add the bay leaves. Simmer, with lid ajar, replenishing the water judiciously as needed for the fava to simmer and cook. When it is soft and has absorbed all the liquid in the pan, remove from heat. The fava should be the consistency of chunky mashed potatoes. Place a kitchen towel over the fava and let it cool.
• In the meantime, heat another 2 tablespoons of olive oil in a separate wide pot and cook the remaining onions until soft and lightly browned, about 12 minutes. Stir in the rice and add 1 ½ cups water or vegetable stock. Season with salt. Simmer covered until the rice is about 2/3 of the way cooked and the liquid absorbed. Remove from heat.
• Combine the onion-rice mixture and fava in a mixing bowl. Remove the bay leaves. Add the lemon zest and herbs and adjust seasoning with additional salt and pepper. The mixture should be dense and hold together very well.
• Preheat the oven to 375F/180C.
• Place the rinsed grape leaves vein side up in rows in front of you on a clean work surface. Snip the stems if necessary. Place a heaping teaspoon or more, depending on size of leaf, in the center bottom of each leaf and roll up like a spring roll, into a neat cylinder. Place seam-side down in an ovenproof glass or ceramic baking dish and continue rolling the leaves and filling until both are completely used up. Place the grape leaves next to one another very snugly. Place the lemon slices decoratively in between the rolled leaves throughout the pan. Pour the whole tomatoes and remaining olive oil over the rolled grape leaves, tilting the pan to spread evenly. Add more olive oil if desired, and enough water to come just about half way up the leaves, not more.
• Cover with parchment then seal with aluminium foil and bake for about 35 to 40 minutes, or until tender. Remove, cool slightly, and serve, You may also serve these the next day, chilled or at room temperature, accompanied by a little Greek yogurt.