Stuffed Grape Leaf Dolmades

Page 311

Cuisine: Greek | Course Type: Main Courses

(2 reviews)

View photos (1)

Tags: challenge

Recipe Review

Wonderful flavor and boy did this ever make my kitchen smell terrific.

This was my first time stuffing grape leaves. The filling comes together quickly (I used the suggested apricots, soaked in retsina, and lamb), and I was pleasantly surprised at how easy it was to wrap the grape leaves.

Finding a pan where I could weigh down the stuffed leaves was a bit of a challenge, but after an hour the rice was cooked and the filling was amazing.

I have to say that the grape leaves were tough, and I mostly unwrapped mine, ate the filling, and tossed the leaves. Any advice out there for getting tender leaves?

(1) useful  

Comments

Peckish Sister - 4th March 2013
My challenge is finding grape leaves that are not preserved with potassium sorbate. I bought Nassif brand at our Greek church festival. The leaves were difficult to work with because they were so tender, but that made them better for eating. However you wouldn't eat them in large amounts like a stuffed pepper.

Queezle_Sister - 4th March 2013
Mine were Orlando brand, and yes, they do have potassium sorbate. I might also try to get some fresh leaves this summer and try that.

Login or register to add your own comments.