My Greek Traditional Cookbook 1 by Anna Othitis

Author:Anna Othitis [Othitis, Anna]
Language: eng
Format: epub
Tags: Cookery, Greece
Publisher: LionheART Publishing House
Published: 2014-03-16T00:00:00+00:00

Bake in a preheated oven at 180 degrees Celsius, for about 3/4 hour, until it has a nice golden brown color. Let it cool, cut into squares and serve warm.

11. Dolmades

(Stuffed Vine Leaves)

Dolmades can be eaten as a side dish. It can also be accompanied by plain Greek strained yoghurt or as a tasty little snack on its own. Ideally, the vine leaves you use should be the first tender leaves of spring or use the preserved readymade grape leaves sold in a jar.

INGREDIENTS

50 vine leaves – approx. 10cm diameter

(best vine leaves to use are the tender ones)

2 large onions grated

½ kg risotto/soft rice

1 bunch chopped fennel

5 fresh mint leaves chopped

Juice from 2 medium lemons

2 cups extra virgin olive oil

Salt and pepper to taste

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