Grape Leaves Stuffed with Pine Nuts, Currants and Golden Raisins/Dolmadakia

Page 47

Cuisine: Greek | Course Type: Appetizers

(1 review)

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Recipe Review

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.

(3) useful  

Comments

Queezle_Sister - 21st February 2013
I have had my eye on this recipe! I've never prepared stuffed grape leaves, and so I appreciate your advice on how to modify the recipe. And I will need to find a tiny bottle of retsina (tiny because I don't really care for it).

Zosia - 21st February 2013
My husband and I also don't care for retsina but the soaked fruit is delicious. I didn't have a choice but to buy a 500ml bottle - that's the only size available here - so I've put fruit to soak in the rest of it for future use.

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