Laila – DOLMADES – STUFFED VINE LEAVES

DOLMADES – STUFFED VINE LEAVES

Prep : 10 MINS
Serves : 5
Cook : 45 MINS

Dolmades, or stuffed vine leaves, are a delectable Middle-Eastern appetiser. Traditionally accompanied with different sauces, including tahini, avgolemono or garlic-yoghurt sauce, they make for the perfect start to your meal.

Skill level

Moderate
Mild
Vegetarian

Ingredients

120g Laila Basmati Rice, cooked
250g lamb, minced
1 small onion, finely chopped
1 tsp dried oregano
3 tbsp parsley, finely chopped
3 tbsp celery, finely chopped
Salt to taste
2 black peppercorns, freshly ground
1 tbsp tomato purée
250g preserved, drained vine leaves
2 tomatoes, sliced
2 cloves garlic, sliced
1 lemon juice

Method

Begin by preheating the oven to 180°C/350°F/Gas Mark 4.

Filling for Dolmades:

In a bowl, combine rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato puree.
Once the mixture is ready, it is time to start stuffing the vine leaves. To do this, place one vine leaf on a plate, vein side up.
Take a heaped teaspoon of the filling and place it in the center of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don’t roll too tightly as the rice will expand.
Line the bottom of a large ovenproof dish with a layer of vine leaves and tomato slices. This will prevent the stuffed leaves from sticking and burning.
Pack the stuffed leaves in layers on top, putting small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml of cold water.
Cover with oiled foil. Place the leaves in the oven for 45 minutes, adding extra water if necessary.
Serve hot or cold with a high protein salad made with Laila Chickpeas and Laila Plum Tomatoes, topped with a homemade yoghurt-herb dip.