These are one of Hellenic Republic’s staple menu items. Lucious, bursting with flavour, and not nearly as daunting to make at home as you may think. Travis whipped them up for us in the studio, and we scoffed the lot! Give them a go – now that spring is upon us, they are the perfect thing to serve for lunch.
Ingredients
40 vine leaves
Water, to soak
300g brown onions, finely diced
3 tablespoons blended oil
100g long grain rice, washed
1 pinch allspice
1 pinch ground cinnamon
Salt, to taste
150ml water
¼ bunch flat leaf parsley, shredded
¼ bunch dill, shredded
1 brown onion roughly diced
250ml extra virgin olive oil
250g yoghurt
Method
- Separate vine leaves and remove the stem. Wash in warm water to remove any saltiness. Place on a wire rack to drain.
- Sauté onions and garlic in the 3 tablespoons extra virgin olive oil without colour till soft.
- Add the rice, cinnamon and allspice cook for I minute.
- Add the water and bring to the boil. Cover with a lid and place on the smallest burner on its lowest setting and simmer for 5 minutes.
- Turn off heat and allow to cool for 20 minutes with the lid on.
- Mix the parsley and dill. Adjust the seasoning.
- Arrange the vine leave on a bench shiny side down with the point of the vine leaf face away. Save any torn leaves for later
- Place 1 tablespoon of the mix into the centre of the vine leaf, fold the end closest to yourself over then fold over the sides. Then roll over keeping as tight as possible
- In the bottom of a heavy based pot that has a lid to match place the carrots, celery, onions and 2 cups water.
10. Cover with a layer of the torn vine leaves.
11. Arrange dolmathes on to so that they fit nice and snug.
12. Drizzle with 100ml of the extra virgin olive oil. Cover with another layer of the vine leaves.
13. Place a plate flat side down on top of the dolmathes to help them keep their shape whilst cooking
14. Cover with lid, bring to the boil then lower heat to lowest setting and steam for 1 hour.
15. Check on of the centre dolmathes to make sure they are cooked. If so Drizzle with extra virgin olive oil re cover with plate and refrigerate for 2 hours to set. (The plate helps to keep them in place).
16…..Enjoy these!
