The Olive and the Caper: Adventures in Greek Cooking
Grape Leaves Stuffed with Pine Nuts, Currants and Golden Raisins/Dolmadakia
Page 47
Cuisine: Greek | Course Type: Appetizers
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Recipe Reviews
Zosia from Toronto, ON
The flavour of these little bundles of sweet and savoury rice filling, with retsina soaked fruit, pine nuts, and fresh herbs, wrapped in tangy grape leaves, was fantastic.
However, the leaves were a little tough. I used the smallest leaves in the jar, which made a perfect sized finger food with a good filling:leaf ratio, but used precooked rice for the filling as mentioned in the recipe notes, and simmered the rolls for only a short time …..clearly, not enough to tenderize them. I made no changes to the recipe except to use only 2 tbsp oil to cook the onions etc.
I have enough leaves from the 454g jar to make this recipe again but I’ll use uncooked rice; a properly cooked grape leaf would raise the rating to 5 stars.
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