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Vine leaves with rice and herbs - Koupepia Nistisima |
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 A vegetarian dish with plenty of scope for variation!
- 500g rice
- 2-3 onions, finely chopped
- 4 tablespoons parsley, finely chopped
- 4 tablespoons dill, finely chopped
- 1 tablespoon mint, finely chopped
- 300g olive oil
- 1 lemon, the juice of
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 500g vine leaves
In a medium sized saucepan boil water and add the vine leaves and let them boil for a few minutes. Remove the vine leaves with a slotted spoon and place them in a colander to drain.
Filling
In a saucepan, heat the oil on medium-high heat and fry the onions until translucent; add the rice, onions, herbs, salt and pepper and half a glass of water; cook for 10 minutes. Turn the heat off.
When the filling is cool enough, take a vine leave and put it smooth side down. Take a dessertspoonful of the filling and put it nearly at the top of the leaf; first fold both sides in over the filling and then roll the vine leaf to close it.
On the bottom of a deep pan lay a few vine leaves flat to cover the bottom of the pan. Put the dolmathakia into the pan, starting from the outer circle of the pan and working into the centre. Build up successive layers and then on top of the last layer put an inverted plate big enough to fit inside the rim of the pan, resting on the dolmathakia. This is done so the dolmathakia do not float and unravel while cooking. Before putting the plate on add enough water and the lemon juice to nearly cover the top layer.
Cook over a medium heat for 1 hour or until the rice is cooked
Serve cold
Note: variations can include the use of pine kernals, finely chopped mushroom or finely chopped sun dried tomato!!
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Last Updated ( Saturday, 14 May 2005 )
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Recipes