LOCATION: Recipes >> Vegetarian >> Dolmades 07
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Dolmades 07
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KOLOKITHYA DOLMADES (VINE LEAVES STUFFED WITH COURGETTES)
2 oz. uncooked long-grain brown rice
1 lb. courgettes
2 onions
1 can peeled tomatoes or 4 to 5 fresh tomatoes
2 tsp. oregano
4 Tbsp. olive oil
1 Tbsp. lemon juice
salt
pepper
15-oz. tin vine leaves or 30 to 40 tender young leaves fresh from a vine
Steam the rice. While it steams, wash the courgettes carefully and
chop fine, without peeling. Also chop the onions and tomatoes. If
you are using canned tomatoes, reserve the liquid. Heat the olive
oil in a large skillet and throw in the chopped onion and courgettes.
Saute them until tender, then add the chopped tomatoes, the lemon
juice, oregano, some salt, and lots of fresh-ground black pepper.
Mix this together with the cooked rice and your dolma (filling) is
ready.
Separate the vine leaves, handling them gently, and put a spoonful
of filling in each one. Roll them lightly around the filling,
starting from the stem end and folding in the sides so the filling
cant come out. When all the filling is used up, line a baking dish
with the rest of the vine leaves, arrange the rolled dolmades in
it, very close together, and pour the liquid from the tomatoes, or
some water, over them. Cover tightly and bake for about 20 minutes
in a moderate oven. Serve very hot.
This recipe makes about 25 to 30 dolmades, enough for 6 to 8
servings.
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