Check out this easy Mediterranean stuffed grape leaves recipe
Stuffed grape leaves, known as dolmas in the Mediterranean region, are a traditional dish often served as an appetizer or a main course. They have a rich history that spans many cultures and are particularly popular in Greek and Middle Eastern cuisines. This vegetarian and eggless version is packed with flavor and nutrients. Let's get cooking!
Gather the following ingredients
To prepare this dish, you will need 30 grape leaves, one cup of cooked rice, half a cup of finely chopped fresh parsley, two tablespoons of olive oil, one large onion finely diced, two cloves of garlic minced, one teaspoon of dried mint, half a teaspoon of ground cinnamon, salt and pepper to taste, and lemon wedges for serving.
Prepare the filling
Start by heating one tablespoon of olive oil in a pan over medium heat. Add the diced onion and cook until translucent. Stir in the garlic and cook for another minute. To this mixture add the cooked rice, parsley, dried mint, cinnamon, salt, and pepper. Cook for five minutes until all ingredients are well combined then set aside to cool slightly.
Ready the grape leaves
Begin by thoroughly rinsing the grape leaves in lukewarm water to cleanse them of any brine or preservatives used during storage. After rinsing, use paper towels to gently pat each leaf dry. Next, spread out the leaves on a clean, flat surface. Make sure to position them with the shiny side facing downward and the veins pointing upward, preparing them for the stuffing process.
Stuffing and rolling
Place two teaspoons of the prepared filling near the stem end of each grape leaf. Fold in the sides to cover the filling, then roll from stem to tip tightly, akin to a cigar. Ensure they are rolled snugly but with enough give for the rice to expand during cooking, avoiding over-tightening which may cause tearing.
Cooking stuffed leaves
Place the stuffed grape leaves seam side down in a pot, fitting them snugly. Drizzle with the remaining olive oil and add water to just cover (roughly two cups). Top with an inverted plate to keep them submerged. Simmer over low heat for about an hour until they are tender, ensuring the leaves are cooked perfectly.
