Stuffed Grape Leaf Dolmades

Page 311

Cuisine: Greek | Course Type: Main Courses

(2 reviews)

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Tags: challenge

Recipe Review

Another great use of Arborio rice. I liked that the filling consisted of uncooked rice, meat, onions, dried fruit etc. It mixed up quickly, but such a small amount was used in each leaf that it was easy to stuff each leaf, but took a long time. The directions worked perfectly for cooking the stuffed grape leaves. I used ground pork because I had the exact amount needed on hand. The dried mango that I substituted for apricot gave a sweet burst of flavor even without pre-soaking it in wine. I have cooked a lot of stuffed grape leaves, but this recipe is now my favorite both to cook and to eat.

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Comments

Queezle_Sister - 1st March 2013
Glad to see your good review, as these are on my menu for the weekend!

Peckish Sister - 2nd March 2013
The pork made for a soft filling, I would like to try this with lamb and then I think substituting mint for the parsley would work well. I always rinse my leaves well and then they still taste nicely sour. Enjoy!

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