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Dolmades
Vine leaves stuffed with herbed rice and lemon — served cold as a mezze or warm with avgolemono sauce.
Ingredients
Instructions
Mix rice with onion, spring onions, herbs, 2 tbsp olive oil, salt and allspice.
Place a vine leaf shiny side down, add a teaspoon of rice near the stem end.
Fold sides in and roll tightly away from you — like a small cigar.
Line a pot with extra vine leaves to prevent sticking.
Pack dolmades tightly in layers, seam side down.
Add lemon juice, remaining olive oil and enough water to just cover.
Place a plate on top to keep them submerged.
Simmer on very low heat 50 minutes. Serve at room temperature with lemon and yoghurt.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
