Dolmadakia

Stuffed Vine Leaves with Rice and Herbs

Dolmadakia are the small ones: vine leaves rolled round a filling of rice and a great quantity of herbs, packed tight in a pan and cooked slowly in oil and lemon. Served cold, with lemon and yoghurt, they are a meze that takes an afternoon and disappears in minutes.

The recipe read uses 60 to 70 leaves, about 350 g of short-grain rice, white onion and spring onions, a large amount of dill, parsley and mint, and 180 ml of olive oil, and braises the rolls covered for about 45 minutes before cooling them.

Ingredients

Ingredients

  • 60 to 70 vine leaves, fresh or from a jar
  • 180 ml extra virgin olive oil, divided
  • 1 large white onion, finely diced
  • 4 large spring onions, green parts, sliced
  • 30 g dill, finely chopped
  • 60 g flat-leaf parsley, finely chopped
  • 25 g mint, finely chopped
  • 350 g short-grain rice, soaked in warm water for 10 minutes and drained
  • Fine sea salt and black pepper
  • About 600 ml boiling water
  • 2 tbsp lemon juice
  • Lemon wedges and Greek yoghurt, to serve

Method

  1. Prepare the leaves Rinse jarred leaves and blanch them in boiling water for 1 to 2 minutes, then plunge into iced water and pat dry. Cut off any stalks.
  2. Cook the filling Soften the onion in 4 tbsp of the oil for 5 minutes. Add the spring onions and herbs and cook for 3 to 4 minutes. Add the rice, salt, pepper and about 250 ml water, cook for about 10 minutes, then cool completely.
  3. Roll Line the base of a wide heavy pan with 3 leaves. Put a leaf vein side up, put a tablespoon of filling near the stalk end, fold in the sides and roll up tightly like a small cigar. Pack the rolls closely in the pan in layers.
  4. Braise Pour in the boiling water, the lemon juice and the rest of the oil. Press a plate on top to hold the rolls down, cover and simmer very gently for about 45 minutes, until the rice and leaves are tender.
  5. Cool and serve Leave the rolls to cool in the pan, then serve at room temperature or chilled with lemon wedges and Greek yoghurt.

The filling swells, so roll loosely enough to leave room for the rice to expand.

Brined leaves are salty. Rinse them well and go easy on the salt.

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