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03 January 2013,03:33 by
J.Sujatha

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DOLMADES

There is also another one recipe, which is Domaldes. Some of its ingredients are lamb lean meat, chicken stock, etc. This meat recipe is flavoured with all spices, and something sour. It is also easy to prepare. You can log on for the whole recipe.
Serves :
8

Preparation Time :
40 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Cook the leaves in a steamer for 30 seconds over boiling water. Lay out flat and dry on absorbent kitchen paper.
  • If using canned vine leaves, just unravel them carefully without breaking.
  • Heat the Oil and fry the onion and rice until lightly colored. Season well with salt and pepper.
  • Stir in the allspice, rosemary, lemon juice, mushroom and just enough stock to bring the liquid 1 inch above the top of the rice.
  • Cover with a tight-fitting lid and cook gently for 12 minutes without lifting the lid. Leave to cool.
  • Stir in the lamb, parsley, nuts and mint. Season once more with salt and pepper.
  • Spoon the mixture on to each leaf and wrap up tightly. Pack the dolmades in layers in the steamer.
  • Cover and steam over the remaining stock for 1 hour.
  • Check the liquid level frequently and add more boiling stock or water if necessary.
  • Arrange the dolmades on a warmed serving dish.
  • Serve with a bowl of chilled yogurt.

INGREDIENTS

  • 20 vine, cabbage or spinach leaves
  • 2 tablespoon Cooking oil
  • 2 onion, peeled and finely chopped
  • 6 tablespoons long-grain rice
  • Salt
  • Freshly ground black pepper
  • Pinch of allspice
  • Pinch of crushed rosemary
  • Juice of 2 lemons
  • 200 grams mushrooms, wiped and sliced
  • 500 ml chicken stock
  • 200 grams lean minced lamb
  • 4 tablespoons chopped parsley
  • 50 grams pine nuts
  • 2 teaspoon chopped mint
  • Lemon wedges, to garnish

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