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Stuffed Vine Leaves   Veg  CD  HD Turkish  80mins


Turkish Name: Zeytinyagali  Yaprak Dolmasi (Dolmas)

Serves 4     Cold  Vegetarian  Vegan  Grains  Dried Fruit  Herbs  Nuts  Hors d'oeuvres  Starter  Meze  Gluten Wheat Dairy Free  Eggless   Turley  Europe  Asia


225g/8oz Vine Leaves

Boiling water

2 tbsp Lemon Juice

2 tbsp Olive Oil

For the stuffing
225g/8oz Rice
3 Onions, chopped
4 tbsp Olive Oil
480ml/16fl.oz. Water

2 tbsp Currants
2 tbsp Pine Nuts
1 tbsp Freshly chopped Dill
1 tbsp Freshly chopped Parsley

1 teasp Black Pepper 

1 teasp Ground Allspice

˝ teasp Ground Cinnamon



1. Place the vine leaves in boiling water and leave to soak for 5 minutes.


2. Meanwhile,  heat half the olive oil in a medium saucepan, add the onions and sauté over a medium heat until softened.


3.  Add the rice and stir to coat then add the remaining stuffing ingredients (including the remaining olive oil) and cook over a medium heat for 15 minutes, stirring from time to time.


4.  Meanwhile, remove the stalks from the vine leaves and place the stalks in the bottom of a large  saucepan. Set aside.


5.  Place ˝ tablespoon of the filling in the centre of each vine leaf, fold the edges over and roll up.  Repeat with all the leaves then place in the pan containing the stalks.  Pour  in enough boiling water to just cover together with the olive oil and lemon juice.  Cover the pan with a lid and cook over a medium heat for about 40 minutes or until the leaves are tender.


6.  Transfer the stuffed vine leaves to a serving platter and set aside to cool. Serve cold.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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