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Step by Step Instructions
  • Step 1: Prepare the vine leaves. Place the vine leaves in a colander and pour plenty of cold water so that all the saltiness will be rinsed out. Then let them drain well so that all the water will be drawn out.
  • Step 2: Prepare the stuffing. Heat the olive oil in a saucepan and then add the garlic and the onion. Sauté for a few minutes until they soften. Add the spices and the rice and keep sautéing until the rice is glossy and it is combined with the spices.
  • Step 3: Pour in the wine and wait for 1-2 minutes for the alcohol to evaporate. Then add the stock, lower the heat and cook for 20-25 minutes, until the rice is soft enough and it has absorbed most of the liquids.
  • Step 4: Prepare the peppers. Grill the peppers in a preheated oven at 200C for 10-15 minutes, until their skin turns darker on all sides. Remove the peppers from the oven, place them in a bowl and cover them with cling film. Wait for 10 minutes for the liquids to evaporate, remove their skin and finely chop them.
  • Step 5: Once the rice is ready, remove it from the heat and add the finely chopped peppers, the olives, spring onion, parsley, mint, the zest and the juice of 1 lemon. Mix very well and set the stuffing aside.
  • Step 6: Take one vine leaf at a time and place 1 tbsp of the stuffing in the middle. Seal both sides and then wrap it like a small parcel. Arrange the stuffed vine leaves next to each other in a big, shallow ovenproof dish.
  • Step 7: As soon as you finish with the wrapping, drizzle the stuffed vine leaves with the lemon juice, olive oil and with the 1 1/2 glass of warm water or stock. Cover with a dish to keep them together so that they won't shake, cook in a preheated oven at 180C for 40-45 minutes, until the leaves soften and the rice has been cooked.
  • Step 8: Serve the stuffed vine leaves warm or at room temperature, accompanied by sheep's milk yoghurt.
Ingredient List
  • platter
  • 40 vine leaves
  • 100g extra virgin olive oil
  • 3 cloves of garlic (finely chopped)
  • 1 large onion (finely chopped)
  • ¼tsp hot cayenne pepper
  • salt
  • ½tsp whole coriander (crushed)
  • ½tsp ground cinnamon
  • ½tsp ground allspice
  • 200g brown rice
  • 250g white wine
  • 500g vegetable stock
  • 3 Florina peppers
  • 100g sliced and pitted Kalamata olives (finely chopped)
  • 2 spring onions (thinly sliced)
  • 2tbsp mint
  • 2tbsp parsley
  • the juice and zest of 1 lemon
  • 5tbsp extra virgin olive oil
  • sheep's milk yoghurt

Stuffed vine leaves with olives, peppers and spices

  • Preparation
  • Cooking
  • 8
Stuffed vine leaves (dolmadakia), this classic appetizer of the Greek cuisine, acquires a spicier tone in this recipe.
Product Qty
Coarse salt from Mesologgi "Amvrosia Gourmet" 280g
«Travel to Limnos» P.D.O Limnos "Limnos Organic Wines" organic white wine 750ml
Pitted green olives marinated with lemon & oregano from Chalkidiki "Gaea" 150g
Extra virgin olive oil «Fresh» "Gaea" 500ml
  Products of Greece