A while ago I decided I was going to try making stuffed vine leaves. I do like a challenge, especially of the culinary type, and dolmades, or stuffed vine leaves, definitely appeared to be a challenge…So let me say now, before I continue, it’s easier than you think! Rolling the leaves is a bit time consuming and a bit fiddly, but otherwise, it’s a doddle, but at the same time, rather impressive!
I have a wonderful local market that’s on 5 days a week where I live, it’s where I buy all of my fresh produce, and it includes a fabulous, fabulous Turkish food stall. It is literally packed with all of the products that I love, things I only ever used to be able to buy from London or online or when I visited Abu Dhabi, even the same makes. I love it! I visit it every time I visit the market, I now chat to the lovely Persian lady (and regularly pick her brain about recipes and tips!) who runs the stall with her husband, and a while ago I saw the vine leaves. They were vacuum packed and so cheap, they came straight home with me. I did my research and read up on several recipes, and a standard method and filling quickly became obvious, which was where I started, and then I created my own version…of course 😉
The first thing to do was to soak the leaves as they were packed in brine, which needed washing off; it also helped to release them from one another. I soaked them for a couple of hours and then draped them round the kitchen in colanders and on kitchen roll to dry a bit, although, if they’d been damp they would still be fine, as I later discovered when I made my second batch and didn’t bother..
A typical recipe utilises a stuffing of rice, that’s been presoaked, chopped herbs like parsley and mint, maybe some spring onions, I used red onions, and tomatoes, lemon juice and olive oil…
What I learned very quickly, was not to overfill the leaves. Then you just fold in the sides of the leaf and roll it up nice and tight, and pack them into your cooking vessel…
They need to be packed together snugly to keep each other rolled up during cooking – make sure you don’t pick a pot that’s too big for the job.
I started to run low on filling before I’d filled the pot, so I added uncooked quinoa to the mixture and created an immediate new version..
My first attempt at stuffed vine leaves therefore included rice and quinoa versions…and they came out perfectly! I was so proud! I used arborio rice so the rice filled ones are nice and sticky.
There was the odd burst leaf but nothing major. (There had been a layer of sliced tomatoes in the base of my pot, hence the tomatoes in the photo) The fillings were cooked and the leaves were soft, and I was a very proud parent…I did however think that there could be other ways to fill them and to bring more flavour…which is why my ‘foodbod version’ came to life (and because I had lots of leaves left and couldn’t bring myself to waste them)…so, I introduce…
Chermoula inspired buckwheat stuffed vine leaves…
Choose a cooking vessel that can be used on your hob/stove. I used a 20cm diameter enamel roasting pot.
Ingredients
Mixed herbs, I used a bunch of parsley, a bunch of coriander, a small handful of dill and a few mint leaves
2 cloves garlic, peeled
2 tsp roasted ground cumin
2 tsp sweet paprika
2 tsp pul biber chilli flakes
Juice of 1-2 lemons
A few good glugs of olive oil
Buckwheat – I used about 170g
Soaked and drained vine leaves, still damp is fine
Method
Put all of the chermoula ingredients (list up to lemon juice) into a blender and chop so that it retains some texture. Add the lemon juice and olive oil and stir
In a bowl add the herb sauce to the buckwheat and let it sit for 10-15 minutes
Place a few leaves in the bottom of your cooking pot
Fill the leaves: put the shiny side of the leaf down on your counter; place 2 teaspoonsful of the filling mixture in the middle; fold the two sides of the leaf into the middle, then roll up from the bottom and create tightly packed ‘cigars’
Start packing the rolled parcels into the cooking pot from the edge round into the middle; I used smaller leaves to make some smaller ones to fill in the gaps in the middle
Depending how many leaves you have, either create a single or double layer
Fill the pot with enough water to cover the parcels, place over a medium/high heat and bring the water to the boil
Pour over some olive oil, turn the heat down and simmer for 35-40 minutes; at this point place a plate on top of the rolled parcels to hold them in place, and then a lid on the pot (I used a thick heavy plate that fitted inside the pot and sat on top of the parcels)
You may need to amend the heat under the pot to stop the liquid bubbling out, and keep check not to boil the pot dry
After 30 minutes, turn the heat off and leave to cool, then try at will!
Stuffed vine leaves are typically eaten at room temperature; I think they are best made the day before you need them. Once cooked, I drizzled some more olive oil over mine and left them to rest until the next day and the flavours developed more and the leaves stayed soft.
In my buckwheat version, the grains retained some texture, which I like, I like my grains to retain some bite.
NOTE: The cooking method is the same for the rice and quinoa versions too.
Ta da! My stuffed vine leaves experiments! I’ve had so much fun making these, consequently I now have a great pile of them to eat, but I’m not complaining! I shared some yesterday with a friend who gave them the thumbs up; I served them with salad, Greek yogurt with dill and garlic, and a citrus tahini sauce….more on that soon. For now, I’m just working my way through them all..
What I have learnt… is that you can fill the leaves with whatever grains and flavours you like really; the cooking time is required to cook and soften the leaves as much as to cook the grains; and, like so much in food preparation, the rolling is really rather meditative.
I hope you’ve enjoyed my vine leaf stuffing…I am taking these to this week’s Fiesta Friday, co hosted this week by the lovely Nancy and Sandyha, and to Corina’s Cook Once Eat Twice round up, and I promise, there’s more than enough for everyone!
NOTE: if you’d like to try making something similar but can’t find vine leaves, you can always use cabbage leaves. Check out Fae’s post for more details.
Outstanding! I used to eat those a lot in Sao Paulo – Middle Eastern restaurants were spectacular (still are) back home, and there was one in particular that made incredibly tasty stuffed grape leaves. They were tiny, it always amazed me at the patience those cooks had to make hundreds of them, day in, day out
I never attempted to make them myself, though – seems like a great project, and I love the way you just added quinoa to the filling when running low – that is so clever!
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You know me, just chuck it in!!!!
Thank you honey, I had great fun making them, I wish I could share some with you 🙂
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I wonder what their filling was?
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Rice and raisins, a ton of warm spices and some herbs… that’s what I remember. I think some version had lentils together with the rice
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Nice! I did think of trying a lentil version too…more playing to come I think!
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“Your way” looks right to me, Elaine! Love the stuffing ingredients you chose. Lovely dish…I especially like the design you achieved with the stuffed leaves nestled in your pot. 🙂 Thanks for bringing your delicious dish and recipe to share with all of us partying at this week’s Fiesta Friday!
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Thank you so much Nancy, it does allow for some artistry 🙂
Thank you for co hosting, enjoy Fiesta Friday xx
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Yumm looks so good! I have had limited success at grape leaves and so must try this recipe! I love the market and your tips! wonderful as always xxx
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Thank you so much xxx I’m so lucky with my local market!
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Yes that is awesome Elaine! I have to try these. I have made them over the years several times but have never felt it was perfect! These look yummy
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I’m sure you would do an amazing job!
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thanks dear
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Xxx
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xxx
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Wonderful experiments! I love the idea of a buckwheat one.
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Thank you 🙂 I’m sure there’s lots of great dolmades where you are!!
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This looks delicious! What a presentation also.
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Thank you 😊😊
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These look lovely! I have made them before, but not in awhile. I do remember they were fun, tasty and impressive looking. Thanks for the inspiration!
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Thank you so much, they are fun aren’t they??
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Great post Elaine-My yiayia (Greek grandmother paternal side) made these every Sunday as one of the main entrees to the family dinner table-I was the first one in line for them I adore Dolmades! There are 26 first cousins and I charged my way to the front! Yay! xx
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Fabulous! What a great memory!!!
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xx
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Your stuffed grape leaves are beautiful Elaine, I made them many years ago, I remember having a bit of a hard time with them. Yours are perfect and I love the filling. It’s been a while since I have had them and now I crave them.
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Ha ha! Time to get rolling again?! (Or just buy some!)
Thank you xx
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Lol that’s what I usually do😃😃😃😃
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☺️😉
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You nailed them Elaine! Love stuffed grape leaves. An Armenian friend’s mother shared a trick to place an inverted plate over dolma, inside the pot, to keep them from opening up during cooking. https://frenchgardenerdishes.com/2014/04/24/an-armenian-feast-to-remember/
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Ooh, thank you, I’ll take a look 🙂
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Great tip, and great post, what a feast you enjoyed 🙂
This must have been from before we ‘met’ as I don’t recall the post x
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yes an early one.
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Which is why I’d never seen it!
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Wow these look fabulous! I’ve never seen grape leaves where I live, but if I ever find any I certainly now know what I can make with them. Happy Friday Elaine!
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Thank you so much! You could use cabbage leaves? Or chard? I’ve seen various variations 🙂
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Cabbage leaves, I suppose would be good too. I have never used chard leaves and don’t know what they taste like. Thanks!
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Love making dolmades! What better pre-dinner/cocktail party offering can one prepare!! And rolling hundreds of them for friends gathering is like making risotto: how van one stop, how can one not feel tho’ one has not been thru’ a complete meditation session!!! Your recipe a wee bit different to mine: must try 🙂 !!
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Ha ha! Very true!
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I was waiting for this post to appear Elaine and they look like a huge success – I’ve tried them a couple of times and not enjoyed the taste but am sure I’d like your home cooked version 😀
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Thank you, Laura 😀 I think they can be tweaked quite easily. My concern was to make sure the leaves were sufficiently cooked and soft, which luckily they were, otherwise they wouldn’t have been such a success. Having now seen and been told about using cabbage leaves and onions skins, I might play around with alternatives..
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Sounds interesting Elaine especially onion skins…..
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I guess pretty much anything can be stuffed really??
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I love your style, Elaine! As always your dish looks beyond wonderful! I am imagining these flavours and you are making me so hungry! 😀
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Thank you 😀😀😀☺️ x
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This is brilliant Elaine!! Loved how you ventured into making something new and that needs technique. Well achieved my dear friend! ❤️
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Thank you so much 😘😘😘
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I’m very excited to think that perhaps I could make these beautiful stuffed leaves. I love traditional dolmas, although I’ve never made them myself. And I honestly never considered a different filling. If I can figure out where to purchase the leaves, I’m sure to give them a try. Even your photos look delicious. 🙂
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Thank you so much, Debra, I hope you have fun trying them. You could always use cabbage leaves as an alternative? I think they might need blanching first, I haven’t tried them yet..
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Everything your way is just so fabulously delicious, Elaine! Your grape leave dolmehs are wrapped and presented in perfection. YUM!
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Thank you so much, that’s a lovely compliment from such an amazing Persian cook xxx
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I love the sound of the chermoula filling! And the other variations too. I really need to have another go at vine leaves. I know I made them about 5 years ago but I would actually have to search for them on my blog to remember what filling I used! They are a great #CookOnceEatTwice recipe so thank you so much for sharing. We’re having a lot of picnics at the moment and I’d love to take some with me!
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Thank you so much 🙂 they’d be perfect for a picnic, they hold their shape so well!
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Wow! I love, love stuffed vine leaves. In fact, I have some for lunch today made by my colleague’s 13-year old daughter. These look amazing and I love the filling. I love the cabbage version, too. 🙂
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How wonderful! I’m glad you like them xxx
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Stuffed grape leaves I sometimes buy at Whole Foods when I want an extra appetizer or side dish. Never made them but if you say they’re easy… 🙂
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They really are, you could make them easily!
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Just gorgeous, the ingredients, the way you’ve arranged them in the container, all surely a work of art. Brilliant!
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Thank you xx
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You know how much us Greeks love our dolmades!! Well done Elaine. 🙂
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Thank you 😀😀
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Did you know you can make these in a rice cooker? It cuts your time in half too. I always make my dolmades with fresh grape leaves from our backyard. They are all gone now, but can’t wait to get more from a near by winery. 🙂
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I’m sure fresh leaves must make a huge difference, in flavour and texture 🙂
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Wow. Beautiful photos. Have a great week Elaine. xx
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Thank you, and you xx
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Your market sounds lovely! I have never stuffed vine leaves and I like the sound of your filling much better than the shop bought ones! I love to read about your experimenting and this looks very successful and delicious 🙂
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We are so lucky with our local market, it’s brilliant, there’s food stalls from so many different parts of the world, plus fresh produce stalls. It’s always the first choice for me when it comes to shopping, it’s alive, if you know what I mean. Not some sanitised supermarket or shopping centre, it’s colourful, and loud, and just fab! As you can see, I’m a huge fan!!!
Thank you, I’m sure if you try making them you’ll make something amazing 🙂
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Hi Elaine you are so lucky! It wounds absolutely like my kind of market! I love where I am but it is pretty crap when it comes to anything non traditional English so sometimes I do shopping raids to London and only stop shopping when I can’t carry more! I wish I had this on my doorstep! 🙂 x
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I used to do the same, shopping in London or in Abu Dhabi, but now it’s all here in my doorstep! The Turkish stall is amazing, it’s my idea of heaven!!
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I haven’t made stuffed vine leaves in ages but do like them a lot – your fillings sound delicious! And I agree, they really are easier than you think.
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Thank you 😀😀😀😀
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Elaine, I can just picture your kitchen draped in leaves! All the versions sound wonderful. I’ve made a Greek inspired version before but I love any I’ve ever tried and always order them when I see them in a restaurant.
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Seriously! They were everywhere!!!! I do love creating a huge mess and then returning it all to clean and clear perfection before anyone comes home 🙂
How’s Chance?
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He had a problem with a separate growth plate in his hip so for three weeks I carried him everyway and couldn’t let him run and jump. Now he’s INSANE. But we’re working through it – lots of patience!! He’s a smart boy!
We have a lot of wild grapes that grow along the river here, I’m so inspired I might have to poach a some leaves!!
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It’s a puppy’s job to be insane isn’t it? They seem to do it so well!!!
That sounds like a plan, lucky you to have them on your doorstep 🙂
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