Dolmades – Global Recipes
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75ml Olive Oil
300g Beef minced
1 bunch Spring Onion finely chopped
3 Tomato fresh, ripe, finely chopped
60ml Parsley finely chopped
5ml Dried Mint
2,5ml Cinnamon ground
100g Rice uncooked
450g Vine Leaves in brine or fresh
45ml Butter
1 Lemon Juice
Black Pepper

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With lemon...

  • Spicy

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  • 1 hour 45 min
  • Serves 4
  • Medium


Directions These delicious Mediterranean starters are usually served with a variety of mezze dishes.

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Heat 45ml olive oil in a saucepan and saute the mince until cooked and starting to brown. Add the spring onions and stir-fry until soft. Flavour with salt and freshly ground black pepper. Add the tomatoes, parsley, dried mint, cinnamon and rice and stir through. Remove from the stove and allow to cool.


benicar 20 mg 12.5 Prepare the vine leaves. Drain the leaves and blanch in boiling water for a minute to eliminate the brine. Place five or six leaves at the bottom of a saucepan to prevent the dolmades from sticking to the pan while cooking. Take a vine leaf (shiny side down) and place a teaspoon of filling in the centre. Close the parcel, being careful not to stretch the leaf in case it tears.


Place the dolmades on top of the vine leaves in the saucepan- you can stack them in two or three layers. Dot with butter and add 750ml water, along with the lemon juice and remaining olive oil. Season with a little salt.


Place a dinner plate on top of the dolmades, making sure that it fits perfectly- or use the lid of a smaller saucepan. This ensures that the parcels retain their shapes during cooking. Bring the liquid to the boil, turn down the heat and simmer for 45 minutes to an hour or until the dolmades are soft and juicy and the rice is completely cooked. Serve at room temperature with tzatziki.( a sauce of Greek origin, made from yogurt, garlic, and cucumbers.) If you like, you can drizzle a little extra olive oil over the dolmades and add lemon wedges.


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