Stuffed grape leaves

Stuffed grape leaves

Stuffed grape leaves, also known as dolma or dolmades, are a culinary delight found in various cuisines around the world, from the Mediterranean to the Middle East.

Materials

1 kg of vine leaves

For internal mortar;

1 tea glass of olive oil (125 ml)
3 onions
1 grated tomato
2 cups of rice
2 tablespoons of peanuts
2 tablespoons of currants
1 tablespoon dried mint
1 teaspoon allspice
1 teaspoon of granulated sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon of cinnamon
1 handful of parsley
1.5 cups of hot water (300 ml)

For the above;

juice of half a lemon
lemon slices
2 tablespoons of olive oil
1 teaspoon of granulated sugar
2.5 cups hot water (500 ml)

Preparation of

For the stuffing, let’s put olive oil in the pot.  Let’s add the chopped onion, peanuts and currants and roast them.
Let’s add granulated sugar and mix.
When the peanuts change color, add the washed and drained rice and fry for 1-2 more minutes.

Add the spices and the grated tomatoes, add the hot water and let it cook until the water evaporates.
After draining the water, take it off the stove and add the chopped parsley and mix. 

Let’s leave our stuffing to cool.
Then, let’s take our leaf on the counter, place a piece of the filling and wrap it.  Let’s continue this process until we run out of stuffing.

Let’s place vine leaves on the bottom of our pot and arrange our stuffed grapes.
Let’s add sugar, olive oil, lemon juice and lemon slices.

Let’s add water, cover it with leaves and let our stuffed vegetables cook over low heat.

Our cooked and cooled stuffed grape leaves with olive oil is ready to serve.  Enjoy your meal.