Stuffed Vine Leaves

Appetizers
Stuffed Vine Leaves in greek called Dolmades is one of the healthiest Greek recipes. They are fresh and delicious.

- 225 grams preserved vine leaves
- 115 grams short grain rice
- 1 medium sized white onion
- 175 ml olive oil
- 1 Garlic Clove, mashed
- 3 Shallots, diced
- Chopped Parsley, handfu
- 1 Chopped Mint, handful
- Chopped Dill (fresh), handful
- Salt and Pepper to taste
- Freshly ground black pepper
- 70 grams of Pine Nuts
- 75 grams of Raisins
- Juice of one large Lemon

- Place the Vine leave in a large pot and fill to the brim with boiling water, leave stand for 20 minutes or so.
- Then, place in a bowel of cold water for another 20 minutes, rinse again and drain in a colander.
- Separately, cook the rice until tender, for about 15 minutes (with water and a pinch of salt).
- Leave the cooked rice on the side.
- In a frying pan, heat 2 tablespoons of olive oil, adding in the onion (chopped finely).
- Sauté the onion gently for about 5 minutes.
- Slowly add in the rice, the pine nuts, the raisins, the shallots, the fresh herbs, salt to taste and plenty of black pepper.
- Mix well and let simmer on low heat for 5 more minutes.

- Place the vine leaves on a flat surface and start filling each one with a dollop of the rice mix.
- Roll into cigar shapes, and place the Dolmas into a pan, only one layer deep.
- When all of the stuffed vine leaves are shaped and placed in the pan, pour over the olive oil and lemon juice over the top.
- Bring to a boil, then let simmer for 45 minutes on very low heat.
- When fully cooked, allow the Dolmas to chill slightly.
- Drain the Dolmas and arrange on a presentation dish.
- Garnish with lemon wedges, and pita bread.
- Greek Tzatziki dip goes perfectly with the Dolmas.

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