Greek Dolmades w Homemade Tzatziki

nickrecipearcecom

Prep time: 45 minutes

Cook time: 45 minutes

Serves: Makes Approx 30 Dolmades

I LOVE dolmades! I could literally eat 100 of them… But like filling water balloons in the 90’s they are kinda a pain in the arse and once they are all made they’re gone in a split second. That is of course because these warm homemade version and insanely tasty. Make them a couple of days before for the best result and warm them through to kick off your Christmas feast. Recipe for the homemade tzatziki coming in a coupla days…

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  • Prep time: 45 minutes
  • Cook time: 45 minutes
  • Serves: Makes Approx 30 Dolmades

Ingredients

  • 1 Pack vine leaves
  • 1 brown onion
  • 75 grams speck
  • 500 grams beef mince
  • 150 grams short grain rice
  • 1 Litre chicken stock
  • 100 ml fresh lemon juice
  • 1 lemon zest
  • Bunch fresh dill
  • Bunch fresh parsley
  • Bunch dried oregano
  • freshly cracked pepper

Method

  • 1)

    Soak the vine leaves in water, I like to slightly seperate them in the water to help the water refresh them and wash of any of the residue from the packet off. One you’ve got them somewhat separated refresh the water and leave the to on side soaking.

  • 2)

    Add generous drizzle of olive oil to a pan on low heat, add finely diced brown onion and 75 grams of finely diced speck and sweat that down for until onions are translucent. 5 -10 mins. Next add the rice and 100ml of chicken stock, 50ml lemon juice and cook for 6 mins to help par cook the rice. Empty the mixture into a mixing bowl and pop it into the fridge of freezer to cook it slightly so it doesn’t cook the mince.

  • 3)

    Once the onion and rice mixture has cooled slightly add 500g beef mince, zest of 1 lemon, small handful of finely chopped dill and parsley, sprinkle of dried oregano, crack of pepper and mix to combined.

  • 4)

    Line a deep pot with the vine leaves until the bottom is covered then wrap the dolmades. Grab a vine leaf, remove the stalk and veiny side facing up. Place a small amount of mixture onto the leaf, fold in the edges and roll it up into a little cigar shape. Repeat until all the mixture is used up.

  • 5)

    Place the dolmades into the pot tightly fitting and on top of each other is fine, cover with the other 50ml of lemon juice, a generous drizzle of olive oil then pour in the chicken stock until the dolmades are covered. Place some more vine leaves on top then place a metal weight or heat proof plate on top to weigh them down as they cook. Gentle simmer for 45 mintues then turn off the heat and leave them in the pot to cool. If I ‘m serving the same day I like to make these in the morning then just leave them on the stove until they’re ready to serve and just warm them through. You could store these in the pot for up to 72 hours in the fridge and warm them through in the pot to serve.

  • 6)

    I like to serve it with Tzatziki, squeeze of fresh lemon juice and sprinkle of dried oregano.

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