Stuffed grape leaves or dolmades with a somewhat spicy filling. These toothsome finger food make great appetisers or can be eaten as part of a meal.
Stuffed grape leaves (also known as dolmades) is something I always buy at the store in cans or just ordered from restaurants. I had never actually thought of making my own until this month’s Daring Cooks Challenge.
It was a nice challenge and I now like the homemade version better. Apart from how simple it is to make stuffed grape leaves, it is also very versatile. (I am posting this challenge 2 days late by the way!)
DARING COOKS OCTOBER 2010 CHALLENGE: STUFFED GRAPE LEAVES
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.
I found the grapes leaves preserved in brine.
I bought a pack that contained loads of leaves!
I think this is going to last me a year, I hope they don’t go off quickly; I’m not sure of their lifespan.
After separating them, I let them soak for a bit in some boiling water. I should have done this 2-3 times as was suggested in the recipe but I was short of time, so I did it just once.In consequence, the leaves were not as soft as I would have liked them to be.
As for filling, I only used some left over rice and grated carrots with a simple seasoning.
Stuffed Grape Leaves – Dolmades
Ingredients (about 8 – 10 stuffed leaves)
8 – 10 vine/grape leaves (if preserved in brine, soak and rinse a few times in hot water. If using fresh ones, soak in hot water until tender.)
1 cup cooked rice
1 medium-sized grated carrot
1 teaspoon tabasco
1 teaspoon paprika
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoons lemon juice
Salt to taste
Notes:
If using grape/vine leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
To make stuffed grape leaves:
Mix all ingredients together (except vine leaves).
Proceed to filling the leaves.
Filling is relatively easy, you might need a little practice with the first ones if you’ve never done some sort of dough wrapping before.
Place a little filling in the centre of the leaf, turn the extremities closest to you over the filling and roll back to enclose firmly.
Then fold over the extremities on the sides and roll to enclose.
Place all stuffed leaves (fold side down) on the bottom of a pot. Place them snugly and top with another layer if needed. Be careful not to leave any gaps between the dolmades to prevent them from opening when cooking.
Drizzle the stuffed vine leaves (dolmades) with 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. The dolmades should 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 cold or at room temperature with a squeeze of a lemon.
Yummy, this made a nice lunch and it kept well for two days.
Dolmades – Stuffed Grape Leaves
Ingredients
- 8 – 10 vine/grape leaves, if preserved in brine, soak and rinse a few times in hot water. If using fresh ones, soak in hot water until tender.
- 1 cup cooked rice
- 1 medium-sized carrot, grated
- 1 teaspoon tabasco
- 1 teaspoon paprika
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
- Salt to taste
Instructions
- If using grape/vine leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
- If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
- Mix all ingredients together (except vine leaves).
- Proceed to filling the leaves.
- Filling is relatively easy, you might need a little practice with the first ones if you’ve never done some sort of dough wrapping before.
- Place a little filling in the centre of the leaf, turn the extremities closest to you over the filling and roll back to enclose firmly.
- Then fold over the extremities on the sides and roll to enclose.
- Place all stuffed leaves (fold side down) on the bottom of a pot. Place them snugly and top with another layer if needed. Be careful not to leave any gaps between the dolmades to prevent them from opening when cooking.
- Drizzle the stuffed vine leaves (dolmades) with 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. The dolmades should 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 cold or at room temperature with a squeeze of a lemon.
I’ve always wanted to make stuffed grape leaves. I’m going to have to try them now. Yours look great!
Your simple, sweet filling actaully sounds really good! I am glad you were able to get to the challenge this month, as I would never have thought of this kind of filling…! Great job!
Yummy, those dolmades look great with the carrots and rice, beautiful colors!
Your vegan version looks delicious – I am going to make these for a friend. They look so perfect, great job!
I just stumbled upon this site and I love the design. This recipe looks great. 🙂
Thanks,
Danie
My Vegan Corporate Life
Those look delicious!!