LOULLAS’S DOLMATHES

DOLMATHES

(Stuffed vine leaves with mincemeat)

Stuffed vine leaves in Greece are called ‘Dolmathes’ and in Cyprus ‘Koupepia’.  They originated in Ancient Greece but in order to put the record straight; one has to turn to the Ancient authors. Vine leaves are easily obtained in most supermarkets and delicatessens, not fresh but in brine or sealed vacuum packs. It’s very important to remember if your vine leaves are in brine do not add a lot of salt. The best time to obtain fresh vine leaves is at spring time and early summer, when the leaves are young and tender.


Serves 6-8

350g (12oz) Vine leaves fresh or preserved
For the filling
1 large onion, finely chopped  
700g (1 ½ lb.) mince lamb, beef or pork or mixed
175g (6oz) short grain rice
1 ripe tomato, finely chopped
2 tbsp. tomato puree
2-3 tbsp. olive oil
4-5 tbsp. chopped parsley
4 tbsp. chopped dill
3 tbsp. chopped mint or 1tsp dry mint
1tsp salt
Freshly ground black pepper
Juice of 1 lemon
For cooking
2-3 tbsp. olive oil
Juice of 1 lemon
Warm water

Method

If you are using fresh vines, blanch a few at a time in boiling water and drain.  If you are using preserved vine leaves rinse them in hot water several times to remove the salt and to soften them slightly and drain. Mix all the filling ingredients together and season with salt and pepper.

Line the bottom of a medium to heavy saucepan with a few vine leaves.

Take one vine leave at a time and cut off the stalks and with the shiny side downwards, place about one tablespoon of the mixture at the stem end, fold both edges inward and roll into a tight cigar shape.  Sometimes you may have to use two leaves together if they are very small or torn.  Place the ‘Dolmathes’ in the prepared saucepan seam side down very closely together in round rows. Continue like this until all the mixture is finished.

Drizzle over the olive oil and lemon juice, mix the tomato puree in one 1 pint (570ml) and pour into the pan to just cover the Dolmathes, you may need more water. Invert a couple of plates on top, it will stop the Dolmathes moving when cooking. When it comes to the boil, turn the heat down and let it simmer on a low heat for 1 hour or until most of the liquid has been absorbed.  
Remove from the heat and allow them to cool for 15 minutes. Serve hot or cold, as a starter, or as a main meal, accompaniment to meat or fish dishes.

N B ‘Dolmades can be served with a tomato sauce or an egg and lemon sauce.