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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.

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