dolmathese (stuffed vine leaves)

xris manteris

These are some of the lovely seasonal treats in Greece made in spring when the vine leaves are starting to sprout.
My sister has a grape vine which reaches the second floor balcony. Each spring we cut the tender green leaves and make this delicious meze(greek snack). Then we sit on the balcony and eat them with a few glasses of white wine :)
Recipe for 60 dolmathese
sixty fresh vine leaves (blanched)
one whole bunch of parsley
one whole bunch of dill
3 tablespoons of fresh mint (finely chopped)
two bunches of spring onions (finely chopped)
half a cup of olive oil
one and a half large cups of rice
salt and pepper
method :
place finely chopped herbs and spring onion in a large bowl and add rice, oil and salt and pepper. mix together.
place the blanched vine leaf (shiny side down) and add a heaped teaspoon of the ingredients in the center then roll them up.
place a few leaves on the bottom of a large pot and then place rolled vine leaves tightly together.... add 3 cups of water and place a plate on top of the vine leaves (this helps to keep them from opening up during cooking) then put lid on. Cook at low heat for 35 to 40 mins.... test to see if rice is cooked. When cooked add the juice of one lemon while still hot.
serve with tsatsiki (yoghurt dip)
..........this is for you Stephanie :)
tsatsiki dip recipe
500 mls. greek style (thick or strained yoghurt)
one cucumber finely (and i mean veeerry finely) chopped
couple of sprigs of mint and two table spoons dill finely chopped
one garlic clove crushed
juice of half a lemon
two table spoons of olive oil
salt and pepper to taste
mix it all together and serve with practically every greek meal :)

---

View Project: