How do I make stuffed vine leaves?

I'm after a good dolmando (stuffed vine leaf) recipie. I like the vegetarian style. I checked on google but all the recipies had some weird ingredient that I haven't found it the ones from the shop. I don't want the chicken or salmon filled ones.





I'm pretty sure that mine has rice, lemon juice and dried herbs, but it's the ones you can buy from the deli section of your supermarket.





If anyone has an authentic recipie or can find one without meat which is simply rice filling, I would love it.





Thanks very much.

How do I make stuffed vine leaves?
Stuffed Vine Leaves


A Persian- inspired herb, nut and fruit mixture (an alternative to the traditional minced meat or chicken style).





This dish should always be eaten cold so that the delicate flavours have a chance to blend. As an appetizer, serve two parcels per person; as a main-course vegetarian meal, three to four.





Stuffing:


200ml cooked rice


50ml raisins


2-3 dried mango slices, finely chopped


2 spring onions, chopped


half of a yellow pepper, seeded and diced


15ml finely chopped parsley


60ml roughly chopped almonds/wall nuts (Toasted for extra taste if required)


salt and pepper to taste


60ml chutney


30ml olive oil





To complete:


12 vine leaves (fresh or preserved)


30ml olive oil


30ml tomato puree


salt and pepper to taste


juice of 2 lemons


2 garlic cloves, finely sliced








Stuffing: Pour boiling water over raisins, leave to soak 10 minutes.


Reserve water.


Combine rice, raisins, mango, spring onions, yellow pepper, parsley, and almonds. Add salt, pepper, chutney and olive oil. Mix well.





To complete: If using fresh vine leaves, blanch in boiling water for less than one minute, just long enough to soften them.





If using preserved vine leaves, rinse well, blanch for three to four minutes.





Drain leaves on absorbent kitchen paper towels. Choose wide saucepan with tight-fitting lid, which will hold all stuffed leaves in single layer.





Stuff leaves with filling, folding and rolling them into small, neat packages.





Pack pan tightly, with larger leaves in the centre and smaller ones arranged in circles around them.





Beat together olive oil, tomato puree, salt, pepper and lemon juice, pour over leaf parcels.





Add reserved soaking water from raisins until leaves are half-covered. Insert garlic slices between stuffed leaves.





Bring to boil. Put on lid, lower heat, simmer about 15 minutes.





Adjust flavouring of sauce: may need more lemon juice. Serve cold.








Makes 12 parcels.








Bon Appetit!
Reply:hey dear am jordanian and this is a jordanina and middle eastrn and mideteranian recipe theres one with meat or without and its very easy but theres diffrecnt kind one with rice or somthing called borgol wich kind of wheat u can put on tabola the salad which u know the ingredeint are


borgol or rice parcly and garlic and salt and peper if u want the meat u omit borgol and put rice and spices and shortnig