Many Greek people, when asked about Dolmades, would probably talk about a recipe that is made with ground meat, and rice. However, there is at least one other variety that does not contain any meat. Its cooking method can also vary, as some are baked in the oven, and some are cooked on the stovetop. In either case, the stuffing in this recipe needs to be pre-cooked.
Grape leaves can be purchased from most supermarkets, or gathered from a rural location. Approximately 35-40 grape leaves are sufficient for this recipe. Trim the stems off each leaf. The fresh leaves need to be boiled in water for approximately ten minutes. The water should be drained and replaced with cold water, in order to cool down, and allow easier separation of the leaves.
List of Ingredients for the Stuffing
- 3/4 cup Arborio rice
- 2 cups water
- ½ large red onion
- 2 teaspoons dried mint leaves
- Salt to taste
- ½ cup chopped raisins
- ½ cup crushed pine nuts
- Juice of 1/2 - 1 lemon
- 2-3 teaspoons olive oil
- Water to cover
Cooking The Rice, Raisin, and Pine Nut Stuffing
Saute the onion, and rice in a saucepan for a few minutes. Stir in the salt, mint, raisins and pine nuts. Add about 2 ½ cups of water, as well as 2-3 teaspoons of lemon juice, and bring to a boil. Reduce the heat to simmer, and cook until the water is absorbed, and the rice is cooked. Make sure that the stuffing cools down enough to use.
Stuffing and Cooking Instructions for the Dolmades
Separate the grape leaves individually, and hang over the pot. Place one leaf, with the underside facing up, on one hand. With a spoon, add a small amount of the mixture in the center. Fold down the top of the leaf first. Next, fold over each side. Finally, roll the leaf up completely, making sure not to wrap it too tightly. Place each dolmada on a plate or platter.
When finished, place each dolmada side by side, usually in a circular pattern, in a large stockpot. Cover the dolmades with enough water to cover the bottom of the pot, as well as the rest of the lemon juice. Bring it to a boil, and then reduce the heat to a simmer. Cook for approximately one hour and twenty minutes. The dolmada should be easy to cut in half with a fork. More lemon juice may be added if preferred.
The Use of Other Vegetables
As with the rice and ground meat mixture, this recipe can be used as stuffing for other vegetables. Cabbage leaves can be substituted for grape leaves; and the cooking time can be shortened by as much as half-an-hour. The stuffed vegetables can be cooked in pasta sauce instead of water.
Vegetables, such as tomatoes, eggplants, or zucchini, can also be used. They can be hollowed out, and the pulp can be added to the stuffing mixture, and sautéed. In these cases, water is traditionally used to cover the vegetables while they are baking in the oven. Finally, mint leaves are the traditional choice for stuffed vegetable dishes, in Greek recipes.
Suggested Reading
For other recipes using stuffed vegetables, take a look at Elisabeth Luard's The Old World Kitchen, Bantam Books, New York 1987. There are many recipes, from several European countries, to choose from.
