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Stuffed Vine Leaves Recipe - Greek Dolmathes
Ingredients: 1 jar grape leaves in brine, 1 lb. ground beef, 1 large onion, finely chopped, 1/2 cup chopped scallions, 1 Tbsp. chopped fresh dill, 1 Tbsp. fresh mint leaves, chopped, 2 Tbsp. chopped parsley, 2 ripe tomatoes, chopped, 3/4 cup rice, 1 tsp. salt, 1/4 tsp. ground black pepper, 1 tsp. paprika, 4 Tbsp. olive oil, 2 cups chicken stock, 1/4 tsp. ground cumin, 2 cloves garlic, crushed and chopped.
Recipe: Take out the vine leaves from the jar and unroll them. Put them in a saucepan and pour warm water over them in order to remove some of the saltiness and acidity from them. Keep the vine leaves in water for about 10 minutes. Meanwhile, mix all remaining ingredients except the chicken stock, in a mixing bowl. Take the vine leaves and put one tablespoon of the stuffing on the center of every leaf. Roll small parcels and place them on the bottom of a saucepan. I recommend spreading some bamboo sticks on the bottom of the pan and arranging the stuffed vine leaves over them. When you have rolled all the vine leaves, pour the chicken stock in the saucepan and close it with a lid. Bring to a boil and reduce to simmer. Simmer for about 35 minutes or until the rice in the stuffing is cooked. Add more stock or water if necessary during cooking. If adding extra stock, make sure it is not salty. Serve the stuffed vine leaves with Balkan yogurt on the side.
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