Festive vegan vine dolma shape

Submitted by enr on 24 Jul 2013
2 cups Rice
2 onions
2 bunches green onions
1 and 1/2 cup chopped parsley
3/4 cup finely chopped dill
1/3 cup finely chopped mint
1/2 cup pine nuts (in large pieces chopped peeled almonds)
1/2 cup small black raisins
1 lemon, salt, pepper
grape leaves
1 and 1/2 cup olive oil
2 tbsp flour
1 cup yogurt
lemon juice to the sauce optional
Vine leaves are steamed in 1 liter of boiling salted water, drained, and conserves water. Arrange tightly as overlap in greased with olive oil round cake with a hole (26 cm). Must cover the well walls and bottom of the form and go beyond the edges so that then can wrap filling them. In a large pan fry the finely chopped onion 1/2 cup olive oil, add the rice, nuts, stirring and when the rice becomes transparent poured raisins, pepper, green onion, stirring, put parsley (2-3 tbsp pay for the sauce), dill, mint and 2 cups water from the leaves. Reduce the heat and leave the filling to absorb the water. Finished filling poured into the form (you must fill it about 2/3), wrapping with vine leaves without tightness, pour 2/3 cup top olive oil and 2 more cups water from the leaves with lemon juice. Bake at 170-180C degrees, covered with aluminum foil. After removing from the oven as we let another half hour fthe covered with oil, then get out, sandwiching form a large plate or platter and turn. For the sauce fry flour in the remaining olive oil, remove from the fire and under vigorous stirring with wire pouring jet well mixed with a little water yogurt (or water and lemon juice), add salt and pepper if necessary more water in a thick sauce. Pour dolma with some of the sauce rasim fresh parsley, and serve the remaining sauce in a bowl.
0 users
24 Jul 2013


Interesting idea to form cakes in shape! Will get quite original. Otherwise, do like vegetable leaves stuffed in vine leaves, lime or salt bush, with walnuts and raisins and stuffing is delicious. :)

Yes recipe for stuffing is almost classical. The difference is in the amount of spices / turns green and aromatic / and nuts ... I like it. not expend large amounts of leaves and looks good. Do it, as of Christmas Eve, and the garnish of roast lamb and summer seafood meze for ouzo ...

A small amount of stuffing do with half a small cake pan disposable and half put in the freezer and use another way to stuffed tomatoes / without lemon and sauce do with melted cheese, not yogurt /. Or stuffed zucchini -sryazani 2 makes / carved sliced ​​courgettes put outside and instead flood sauce with yogurt and garlic.

Great suggestion! I do not like to roll them :) You look very well-imagine it on the table for Christmas Eve!

How big is the form?

26 cm round cake / with hole. Soon you will do and will get pictures.