Mediterranean Spiced Dolmades

Name: Mediterranean Spiced Dolmades
Cuisine: American
Ingredients: 20 vacuum packed vine leaves in brine; 90 g long grain rice; 3 tbsp olive oil; 1 small onion, finely chopped; 50 g pine nuts; 2 tbsp raisins; 2 tbsp chopped fresh mint; 1/2 teaspoon ground cinnamon; 1/2 tsp ground allspice; 2 tsp ground sumac; 2 tsp lemon juice; 2 tbsp tomato purée; to taste Salt and ground black pepper; Lemon slices and freshman sprigs to garnish

Keith Vigon @cook_4574654

United Kingdom

Very popular in Greece especially on the islands, with the use of vine leaves popular. Sumac, is a spice with a sharp lemon flavour it is available in most speciality shops particularly Mediterranean or Greek. Well worth the effort of finding, some supermarkets may also carry as well. If you do make this dish please take a photo and post together with the recipe

Keith Vigon @cook_4574654

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Ingredients

20vacuum packed vine leaves in brine
90 glong grain rice
3 tbspolive oil
1small onion, finely chopped
50 gpine nuts
2 tbspraisins
2 tbspchopped fresh mint
1/2 teaspoonground cinnamon
1/2 tspground allspice
2 tspground sumac
2 tsplemon juice
2 tbsptomato purée
to tasteSalt and ground black pepper
Lemon slices and freshman sprigs to garnish

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Steps

1

Rinse the vine leaves well under cold running water, then drain. Bring a saucepan of lightly salted water to the boil. Add the rice, lower the heat, cover and simmer for 10 to 12 minutes until almost cooked. Drain.
2

Heat 2 tbsp of the olive oil in a frying pan, add the onion and cook until soft. Stir in the pine nuts and cook until lightly browned, then add the raisins, mint, cinnamon, allspice and sumac, together with the salt and pepper to taste. Stir in the rice and mix well. Leave to cool
3

Line a saucepan with any damage and vine leaves. Trim the stalks from the remaining layers and lay them flat. Place a little filling on each fold the sides over and roll up each leave neatly. (Similar to spring rolls) place the dolmades side-by-side in the leaf lined pan so that they fit tightly. Make sure they are tight and they will hold together during cooking.
4

Mix 300 mL of water together with the lemon juice and tomato purée in a bowl. Add the remaining olive oil and pour over the dolmades and Place a heatproof plate on top to keep them in place
5

Mix 300 mL water with the lemon juice and the tomato purée in a bowl. Add the remaining olive oil pour over the dolmades and place a heatproof plate on the top to keep them in place.
6

Cover the pan and simmer the dolmades for 1 hour until all the liquid has been absorbed and the leaves are tender. Transfer to a platter and garnish with lemon slices and mint and serve hot or cold