I’d walked past the vine leaves outside my community garden hundreds of times, but I’d never put them to use in my kitchen until now.
I know they’re good for two things: pickling cucumbers (they supposedly keep the pickles firmer without adding any chemicals) and dolmades (Greek stuffed vine leaves).
Since I wasn’t planning on making pickles any time soon, and those grape leaves were ripe for the picking (as were the pectin-rich grapes, which I juiced into a thick, mouth-staining, nectar-like drink), it was time to think Greek.
If you don’t have vines outside your house and don’t know where to forage for them in your city (though they’re very recognizable – and abundant – when you know what you’re looking for), you can also buy them, pickled usually, in jars at Middle Eastern or specialty grocery stores. But all you need to do with the fresh ones is give them a quick blanch and you’re good to go.
FYI, these are much easier to wrap than dumplings. And if one breaks, just double wrap it. No harm done.
The only thing I don’t love about these small bites is that most traditional recipes call for heaps and heaps of olive oil. They get plenty silky without all that oil, though, so this recipe cuts back a little. Sorry to all the Greek grandmothers out there shaking their fists at my lack of respect.
Healthy Greek Dolmades
60 vine leaves, drained and rinsed
1 cup cooked long grain rice
3 tbsp olive oil, divided
1 onion, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsps dill, chopped
1/2 cup parsley, chopped
Juice of 2 lemons (or a 1/2 cup), divided
1-2 cups hot water, as needed
If using vine leaves from a jar, rinse them, remove the stems and let them drain in a sieve. If using fresh, wash them, remove the stems and blanch them in boiling hot water for a minute. Then remove the leaves with a slotted spoon, put them in a large sieve, run them under cold water and leave them to drain.
Meanwhile, heat a large skillet over medium heat. Add 1 tbsp of the oil and when hot, add the onions. Cook, stirring, until softened (about 5 minutes). Add the rice and sauté for 1 more minute. Add the salt and pepper, half a cup of the broth, the juice of one lemon, stir in the herbs and remove the skillet from the heat.
Put a layer of vine leaves on the bottom of a 11″ x 17″ baking dish with a rim. (Hint: use the torn ones that will be bad for wrapping).
To roll the dolmades, lay out the rest of the leaves on the clean counter and fill each with 1 tsp of the rice mixture. Roll the bottom of the leaf over the filling. Then fold in the two sides. Then roll up the dolmade from the bottom so no rice is peeking out. Don’t overstuff!
Place the finished vine leaves folded side down in a single layer in the casserole dish (they should be touching each other – nice and snug).
Bring the rest of of the stock to a boil in a small pot. Pour in the remaining lemon juice and olive oil and sprinkle with a little salt if the broth doesn’t already contain any of its own. Pour over the stuffed vine leaves. If the tops of the dolmades aren’t covered, pour over 1-2 cups of hot water. Cover the casserole with foil or its lid, or invert an oven-safe plate over top of the vine leaves and bake in a 350 degree Fahrenheit oven for 30 minutes.
Leave a Reply