Greek Dolmades (Stuffed Vine Leaves) with Lemon Garlic Sauce

Prep Time: Estimated 30 minutes
Cook Time: Estimated 1 hour
Total Time: Estimated 1 hour 30 minutes
Yield: Serves 4-6
Cuisine: Greek
Author: Scott Stokes

Ingredients:

• 1 cup vine leaves, preserved in brine
• 1 cup short-grain rice
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup pine nuts
• 1/4 cup currants
• Salt to taste
• Lemon wedges, for serving

Lemon Garlic Sauce:

• 1/2 cup Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the vine leaves under cold water to remove excess brine. Drain and set aside.
2. In a bowl, combine rice, olive oil, lemon juice, dill, mint, parsley, pine nuts, currants, and salt. Mix well.
3. Place a vine leaf flat on a clean surface. Spoon about a tablespoon of the rice mixture onto the center of the leaf.
4. Fold the bottom of the leaf over the filling, then fold the sides towards the center, and roll it tightly.
5. Repeat the process with the remaining vine leaves and rice mixture.
6. Place the dolmades in a large pot, seam side down, and layer them tightly.
7. Pour enough water to cover the dolmades and place a heatproof plate on top to keep them submerged.
8. Bring the water to a boil, then reduce the heat and simmer for about 1 hour or until the rice is cooked.
9. Meanwhile, prepare the lemon garlic sauce by combining Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl. Mix well.
10. Once the dolmades are cooked, remove them from the pot and let them cool slightly.
11. Serve the dolmades with lemon garlic sauce and lemon wedges.
12. Enjoy this traditional Greek delicacy!