The Olive and the Caper: Adventures in Greek Cooking
Stuffed Grape Leaf Dolmades
Page 311
Cuisine: Greek | Course Type: Main Courses
(2 reviews)
View photos (1)Tags: challenge
Single Review Display
Peckish Sister from Central, FL
Another great use of Arborio rice. I liked that the filling consisted of uncooked rice, meat, onions, dried fruit etc. It mixed up quickly, but such a small amount was used in each leaf that it was easy to stuff each leaf, but took a long time. The directions worked perfectly for cooking the stuffed grape leaves. I used ground pork because I had the exact amount needed on hand. The dried mango that I substituted for apricot gave a sweet burst of flavor even without pre-soaking it in wine. I have cooked a lot of stuffed grape leaves, but this recipe is now my favorite both to cook and to eat.
Login or register to add your own review of this recipe.