Today's stuffed vine leaves -dolmades gialantzi- (only rice without meat) have different ingredients than others, we have proposed here occasionally. They form different wrapping, they are like little ladies fingers, thin, oblong, delicate, with long grain rice. Pine nuts, raisins and cinnamon gives its Constantinople origins and give them tons of sweet aftertaste.
The step by step analysis of the preparatory process and will help those who want to try to make for the first time.
Yours!
The step by step analysis of the preparatory process and will help those who want to try to make for the first time.
Yours!
| work: 1h:30′ | time: 2h:00′ | medium: |
Ingredients (4 servings)
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Make sure you have the grape leaves stacked in 20s. In boiling water you heat them for 1'-2' and little by little. |
Put them in a colander to drain and cool. |
In large nonstick skillet, on a medium heat, add half the olive oil and add the onions grated or rendered in blender. Let them shine stirring regularly. |
Add the rice rinsed, pine nuts and raisins. Then a couple of turns to grease. |
Add 300 gr (10.6 oz) of warm water and let boil all together until almost to be absorbed but to remain juicy. |
Finally add the chopped green onion and aromatic herbs, chopped also. Salt and pepper and add the cinnamon. Taste and correct. |
Mix the ingredients and add the juice of half a lemon. Remove from heat and allow the filling to cool. Make sure to stay with enough broth as the rice will absorb it as the filling is getting cool. |
Spread a sheet on a plate, with the smooth side in contact with the plate and the stalk towards us. Put in the center a teaspoon filling and fold the bottom side of the sheet onto the rice. Fold from right and left and you roll up, to close well the filling. |
Place them with the union down, in a large wide pot, where you stretch out some of the vine. Thus you are continuing with the next by placing close in sequence and next to one another. |
After filling the front row at the bottom of the pot continue to the next over. When they finish all cover with some sheets left over and finally with a plate upside down. |
On top pour hot water, to cover almost the dish, the remaining oil and the lemon juice. Cook over medium heat for ~30 minutes until cooked, absorb the water and stay with their oil. Let it stand for a while until you make the yogurt dips that accompany them. Serve and enjoy. |
All stuffed vine leaves are accompanied with matching tasty yoghurt. You can make an easy and tasty delicious dip adding 1 teaspoon of crushed coriander, chopped mint, dill, and cucumber pickles or other pickles of our choice.
