Thursday, October 14, 2010

Stuffed Grape Leaves - Dolmas / Dolmades, October Daring Cook's Challenge

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.


  1. Lovely effort on this challenge and I love your filling it sounds delicious. Cheers from Audax in Sydney Australia.

  2. Love the chorizo and olive filling! We'll definitely try this version some time

  3. Great job, they sound delicious!

  4. Seriously loving your chorizo and olive studded rice filling!

  5. I agree - love the chorizo and olive combination!

  6. Thanks everyone..
    I think next time maybe a bit less rice and more chorizos...