The Olive and the Caper: Adventures in Greek Cooking
Stuffed Grape Leaf Dolmades
Page 311
Cuisine: Greek | Course Type: Main Courses
(2 reviews)
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Queezle_Sister from Salt Lake City, UT
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?
(edited 3rd March 2013) (2) comment (1) useful
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