Dolmades

So when we are renovating our kitchen, and can’t cook. My Syrian friend were so kind and made me some Jelangi, Wich is Stuffed wine leaves. And Munira knows that I love them!

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Ingredients for about 25 Dolmades

  • 1 jar of wine leaves
  • 200g (or 1 cup) short round rice
  • 1 large onion
  • 3 spring onions
  • 1/2 cup or 100g pine nuts
  • A big hand of fresh parsley
  • A handful of fresh dill
  • A small handful of fresh mint
  • 3/4 cup or 180 ml of olive oil
  • juice of 1 lemon
  • salt & pepper
  1. Finely chop the onions and herbs.
  2. Heat up 1/4 cup or 60 ml of the olive oil in a large skillet on high heat.
  3. Add all of the ingredients except for the remaining olive oil into the skillet and cook while stirring for 5 minutes. Set aside to cool down a little bit.
  4. Line the bottom of a second large skillet or pot with some of the wine leaves with the shiny side down.
  5. Then you assemble the dolmades like this. Lay out a leave with the shiny side down, place 1 tbsp of rice filling in the middle of the leave. Start rolling from the bottom up, while you rolling keep tucking in the sides of the leave. Make sure you don’t roll them too tight, so the rice has some room to expand.
  6. Now lay the finished Dolma with the nice side up into the skillet or pot. Continue to do so until all of the filling is gone.
  7. Once the entire bottom of the skillet is covered with Dolmades pour the remaining olive oil together with 2 cups of boiling water on top. Cover the skillet or pot with a lid.
  8. Now let them simmer on low temperature for about 1 hour or until all the water is gone.

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