Vegetarian stuffed vine leaves

Vegetarian stuffed vine leaves

Dolmadakia Yalantzi
Title in Greek: 
Ντολμαδάκια Γιαλαντζί
Recipes Categories: 
Vegetarian stuffed vine leaves
Preparation Time: 

1lb long-grain rice, washed and strained
1lb fresh or preserved vine leaves
3 spring onions, finely sliced
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
1 teaspoon mint
300grams olive oil
Juice of one lemon

Cooking Time: 
Cooking Directions: 

- Wash the vine leaves well, scald them with boiling water and place them on a platter.
- Sauté the onions in the olive oil lightly.
- Add the washed and strained rice, the chopped parsley and dill, the mint, a small amount of water, salt and pepper and let these cook for about 10 minutes.
- Remove from heat and let the mixture cool.
- Place a teaspoon af the stuffing near the base of the vine leaf (at the stem end).
- Press the stuffing into a small sausage – like shape and fold over it the stem end and both edges- towards the middle – inwards.
- Then roll the stuffed leaf over to make a tight small bundle.
- Line the bottom of a pot with vine leaves and lay the stuffed leaves in circles.
- When one layer is finished, begin a new one on its top.
- Add some water and lemon juice and cover the last layer with an inverted plate to prevent the leaves from coming apart.
- Cook on medium heat for an hour and a half.

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