Stuffed Vine Leaves in Olive Oil

Stuffed Vine Leaves in Olive Oil Recipe - Vegetarian Albania Dish

Region / culture: Albania | Servings: 6 |

Vegetarian diet

Introduction

Stuffed vine leaves in olive oil, also known as Dolma, is a popular dish in Mediterranean and Middle Eastern cuisine. This dish consists of vine leaves stuffed with a flavorful mixture of rice, herbs, and spices, cooked in olive oil. It is a delicious and nutritious dish that can be served as an appetizer or a main course.

History

The history of stuffed vine leaves dates back to ancient times, with variations of the dish found in many cultures around the world. In Mediterranean and Middle Eastern cuisine, stuffed vine leaves are a traditional dish that is often served during special occasions and celebrations. The combination of rice, herbs, and spices wrapped in vine leaves creates a unique and delicious flavor that has stood the test of time.

Ingredients

0.5 kg pickled vine leaves
0.5 kg rice
2 bunches spring onions
1.5 glass olive oil
4 glasses water
2 tbsp pine nuts
1 bunch dill
1 bunch parsley
salt, black pepper, and spices

How to prepare

Place the vine leaves in boiling water to remove their salt.
In a pan, heat 0.5 glass of olive oil and sauté chopped onions over moderate heat, stirring with a wooden spoon. Add the washed rice and continue stirring.
Add water, spices, salt, chopped parsley and dill, black pepper, and pine nuts.
Pour in 0.5 glass of olive oil and cook gently while stirring.
Set aside to cool.
Remove the stalks from the leaves and place the stalks on the bottom of the pan where the cooking will be done. Layer vine leaves on top.
Place 0.5 tbsp of the filling on each leaf, roll them up, and line them up in the pan.
Once all the leaves are stuffed, cover the entire surface with another layer of leaves. Pour water, the remaining olive oil, and lemon juice over it. Cook over moderate heat.

Variations

You can add ground meat such as lamb or beef to the filling for a heartier dish.
You can also add raisins or currants for a touch of sweetness.
For a vegetarian option, you can omit the pine nuts and add more vegetables such as diced tomatoes or bell peppers to the filling.

Cooking Tips & Tricks

When preparing the vine leaves, be sure to remove the excess salt by soaking them in boiling water.

- To prevent the vine leaves from tearing, handle them gently when rolling the filling.

- Cooking the stuffed vine leaves over moderate heat ensures that they cook evenly and do not burn.

- For added flavor, you can sprinkle some lemon juice over the stuffed vine leaves before cooking.

Serving Suggestions

Stuffed vine leaves can be served as an appetizer or a main course. They pair well with a side of Greek yogurt or a fresh salad.

Cooking Techniques

Cooking the stuffed vine leaves over moderate heat ensures that they cook evenly and do not burn.

- Be sure to cover the pan while cooking to allow the flavors to meld together.

Ingredient Substitutions

You can substitute quinoa or bulgur for the rice in the filling.

- You can use grape leaves or cabbage leaves instead of vine leaves for a different flavor.

Make Ahead Tips

You can prepare the filling ahead of time and store it in the refrigerator until ready to use.

- You can also assemble the stuffed vine leaves ahead of time and refrigerate them until ready to cook.

Presentation Ideas

Arrange the stuffed vine leaves on a platter and garnish with fresh herbs or lemon slices. - Serve the stuffed vine leaves with a dollop of Greek yogurt or a drizzle of olive oil.

Pairing Recommendations

Stuffed vine leaves pair well with a variety of dishes, including grilled meats, roasted vegetables, and fresh salads. They also pair well with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Leftover stuffed vine leaves can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the stuffed vine leaves in a pan with a little water and heat over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of stuffed vine leaves contains approximately 250 calories. This dish is relatively low in calories, making it a healthy option for those looking to maintain a balanced diet.

Carbohydrates

Each serving of stuffed vine leaves contains approximately 30 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for overall health and well-being.

Fats

Each serving of stuffed vine leaves contains approximately 15 grams of fats, primarily from olive oil. Olive oil is a healthy source of monounsaturated fats, which are beneficial for heart health.

Proteins

Each serving of stuffed vine leaves contains approximately 5 grams of proteins. Proteins are essential for building and repairing tissues in the body.

Vitamins and minerals

Stuffed vine leaves are a good source of vitamins and minerals, including vitamin A, vitamin C, vitamin K, and folate. These nutrients are important for maintaining overall health and well-being.

Alergens

Stuffed vine leaves may contain allergens such as pine nuts and gluten from the rice. It is important to check for allergens before consuming this dish.

Summary

Stuffed vine leaves are a nutritious and delicious dish that is rich in carbohydrates, healthy fats, proteins, vitamins, and minerals. This dish is relatively low in calories and can be enjoyed as part of a balanced diet.

Summary

Stuffed vine leaves in olive oil is a delicious and nutritious dish that is perfect for any occasion. This dish is rich in carbohydrates, healthy fats, proteins, vitamins, and minerals, making it a healthy option for those looking to maintain a balanced diet. With a few simple ingredients and some cooking techniques, you can create a flavorful and satisfying dish that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a hot summer day, and I was wandering through the bustling streets of a small village in Greece. I had always been drawn to the vibrant colors and intoxicating scents of the local markets, and on that particular day, I stumbled upon a charming little stall selling all sorts of homemade delicacies.

As I perused the various offerings, my eyes landed on a platter of stuffed vine leaves, glistening in the sun. The woman behind the stall noticed my interest and beckoned me closer. She spoke in a melodic voice, explaining that these vine leaves were filled with a mixture of rice, herbs, and spices, then simmered in olive oil until tender. Intrigued, I asked her for the recipe, and she smiled warmly.

"My dear, this recipe has been passed down through generations in my family," she said, her eyes twinkling with nostalgia. "I learned it from my grandmother, who learned it from hers, and so on. It is a labor of love, but the results are worth it."

She went on to describe the process in detail, emphasizing the importance of using fresh, high-quality ingredients and taking the time to roll each vine leaf with care. I listened intently, eager to soak up every bit of her knowledge. She handed me a small piece of paper with the recipe written in elegant script and wished me luck on my culinary journey.

Back at home, I gathered the necessary ingredients and set to work. The smell of olive oil filled the air as I sautéed onions and garlic, adding fragrant herbs and spices to create a flavorful filling for the vine leaves. I carefully blanched the leaves in boiling water, then spooned a dollop of the rice mixture onto each one, rolling them up tightly before arranging them in a pot.

As I poured a generous amount of olive oil over the stuffed vine leaves and nestled them in for a long, slow simmer, I couldn't help but feel a sense of connection to the wise woman I had met at the market. I imagined her ancestors, gathering around the hearth to prepare this dish together, sharing stories and laughter as they worked.

Hours later, as I lifted the lid of the pot and inhaled the tantalizing aroma of the simmered vine leaves, I knew that I had succeeded. The rice was tender, the herbs were fragrant, and the olive oil had infused every bite with richness and flavor. I eagerly sampled a leaf, savoring the delicate balance of savory and tangy flavors that danced on my palate.

I couldn't wait to share my creation with my family and friends, eager to pass on the tradition that had been gifted to me by a kind stranger in a faraway village. From that day on, stuffed vine leaves in olive oil became a staple in my culinary repertoire, a dish that never failed to evoke memories of that fateful day in Greece.

As I continued to hone my skills in the kitchen and collect recipes from far and wide, I often thought back to that chance encounter and the valuable lesson it had taught me. Cooking, I realized, was more than just following a set of instructions – it was a way to connect with others, to honor tradition, and to create something beautiful and delicious to share with the ones we love.

And so, with each batch of stuffed vine leaves I made, I paid homage to the woman who had opened my eyes to the magic of homemade cuisine, and to the rich tapestry of flavors and stories that filled my kitchen with warmth and joy.