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INGREDIENTS

For 50-60 Dolmades.

METHOD

Prepare the filling.

  1. In a large saucepan, add the olive oil, let it heat up and add the chopped onions.
  2. Sauté and add the pine nuts and raisins.
  3. Sauté over medium heat and add  the rice.
  4. Season with salt, pepper, mix through the mint and dill.
  5. Add 2 glasses of water.
  6. Stir well, bring the mixture to a boil  and remove the pan from the heat.
  7. Let it stand for 10 minutes.

Roll the dolmades.

  1. Put 1/2 - 1 tablespoon of filling in the centre of each vine leave , fold both edges inwards and close by rolling the dolma.
  2. Place the dolmades side by side in a pot. Add warm water until almost covered.
  3. Add in 1 cup olive oil.
  4. Place a heavy dish on top of the dolmades to stop them dancing and breaking.
  5. Boil in a medium heat for about 1/2 hour until the rice is cooked.
  6. Remove them from the heat, pour in the lemon juice and leave to cool in the pan.
  7. Serve them on a platter.

STUFFED VINE LEAVES ( Dolmades )

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Appetizers & Salads  –  Soups    Main Dishes ( Meat )  Pasta  Rice  Vegetarian Dishes   Fish-Seafood

  Poultry Game   Sweets Desserts)  Cheeses   Herbs And Spices