{"id":436,"date":"2010-10-16T16:01:00","date_gmt":"2010-10-16T16:01:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=436"},"modified":"2019-03-21T20:27:47","modified_gmt":"2019-03-22T00:27:47","slug":"stuffed-grape-leaves-also-known-as","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/stuffed-grape-leaves-also-known-as\/","title":{"rendered":"Stuffed Grape Leaves"},"content":{"rendered":"

Stuffed grape leaves<\/strong> or dolmades<\/em> with a somewhat spicy filling. These toothsome finger food make great appetisers or can be eaten as part of a meal.<\/p>\n

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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.<\/p>\n

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!)<\/p>\n

DARING COOKS OCTOBER 2010 CHALLENGE: STUFFED GRAPE LEAVES<\/strong><\/p>\n

Our October 2010 hostess,\u00a0Lori<\/a>\u00a0of Lori\u2019s\u00a0Lipsmacking Goodness<\/a>, 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.<\/strong><\/p>\n

I found the grapes leaves preserved in brine.<\/p>\n

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I bought a pack that contained loads of leaves!<\/p>\n

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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.<\/p>\n

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.<\/p>\n

As for filling, I only used some left over rice and grated carrots with a simple seasoning.<\/p>\n

Stuffed Grape Leaves – Dolmades<\/h2>\n

Ingredients <\/strong>(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<\/p>\n

Notes:<\/em><\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

To make stuffed grape leaves:<\/strong><\/em><\/p>\n

Mix all ingredients together (except vine leaves).<\/p>\n

Proceed to filling the leaves.<\/p>\n

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.<\/p>\n

Place a little filling in the centre of the leaf, turn the\u00a0extremities\u00a0closest to you over the filling and roll back to enclose firmly.<\/p>\n

Then fold over the\u00a0extremities\u00a0on the sides and roll to enclose.<\/p>\n

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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.<\/p>\n

Drizzle the stuffed vine leaves (dolmades) with the olive oil and lemon juice and season with salt and pepper.<\/p>\n

Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them.<\/p>\n

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.<\/p>\n

Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.<\/p>\n

Serve cold or at room temperature with a squeeze of a lemon.<\/p>\n

Yummy, this made a nice lunch and it kept well for two days.<\/p>\n

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Dolmades – Stuffed Grape Leaves<\/h2>\n
<\/div>\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Appetiser<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Greek<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>vegan dolmades recipes, vegan stuffed grape leaves<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>8<\/span> – 10 dolmades<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Teenuja Dahari – veganlovlie.com<\/span><\/div>\n

Ingredients<\/h3>