After we moved to Brisbane years ago, my husband planted four grapevines at our backyard. With the nice and warm weather, they grow very well. We have been watching the grapevines covered with tender buds and young leaves since the Spring comes. Soon, we will have to spray everything to prevent the harm from caterpillars who love to indulge themselves with tender grape leaves.
Hence, it’s time to make the Dolma (stuffed grape leaves). I remember the first time I tried the stuffed grape leaves. “Are the leaves really eatable?” I asked with great suspicion. The answer was a very firm “Yes, of course!”. Well, my husband grew up with this food. He loves it. I think it’s something remind him of home. Gradually , I have grown my love for this food as well, especially when we can get our hands on the fresh grape leaves.
This recipe is from my mother-in-law. My husband has made it many times for me. I simply love the easy way of making it and the fresh flavor from the grape leaves.
- 500g pork mince
- 1 onion – finely diced
- 250g short grain rice
- 1/2 can diced tomato with juice
- 30-40ml olive oil
- 2 tablespoon fresh mint – chopped finely
- salt & pepper
- 30 fresh grape leaves (without any plant spray)
- hot water
- 1 tablespoon flour
- Greek yogurt to serve
- Boil some water. Place the grape leaves in a heat proof bowl, pour the hot water over the leaves to make them soft. Drain well.
- Combine the pork mince, onion, rice, tomato and herb in a bowl, mix well. Salt and pepper to taste.
- Place a grape leaf on the worktop, shiny side down. Add the rice mixture to the leaf. Fold in the sides.
- Place the stuffed grape leaf in a prepared pot. Repeat until you finish all the leaves or rice mixture. Drizzle the olive oil all over.
- Add the boiled water in the pot until the water covers all the stuffed grape leaves. Place a plate on top to make sure everything is under the water. Cook for 45 minutes at low heat.
- Mix a tablespoon of flour and 3 tablespoons water. Pour into the pot to thicken the sauce.
- Serve with Greek yogurt.