I've always loved those Dolmas... stuffed with flavoured rice, cabbage leaves, vine leaves etc.... We do quite a bit of Mediterranean food at home, and I have always got some vine leaves at home...
But thanks Lori from Lori's Lipsmacking Goodness who proposed this challenge of Stuffed Grape Leaves, I've done a bit of changes to my normal vegetarian versions and gave it a bit of kick...
Chorizos Kalamata & Mint Dolmas.
First of all, I soak the vine leaves over night out of the packet.
I used the ingredients on hand as I didn't have much time to shop after the holidays, running around in between kinder, school and work, and pity my parsley hasn't been growing well so I did use some dry herbs.
3 cups of medium grain rice, washed and soaked for half an hour.
1 chorizos, skinless.
60g of pitted kalamata
handful of fresh mint, finely chopped.
dried herbs - mix of oregano, parsley.
2 big table spoon of tomato paste
1 table spoon of all spice (mix of cumin, nutmeg)
1 table spoon of sweet paprika
juice of 3/4 of a small lemon myer (that's from my tree)
salt to taste...
I think that's it.
Boil for 25 minutes on my steam rack in the pot (high heat until boil and then lower to medium heat)
Serve with yoghurt dip as a starter.