Ingredients
- 1 jar Iridescent shark fish
- 1 cup Desiccated coconut
- 1 English muffinfinely chopped
- 1/2 cup Glutinous rice flourchopped
- 1/2 cup Grated palm sugarchopped
- 1/4 cup Dried chilieschopped
- 1/4 cup Olive oil
- 1/4 cup Cloves
- 2 cups Ginger
- To taste
- To taste Dried oregano
Directions
Greek stuffed grape leaves or Dolmades are a classic Mediterranean dish consisting of preserved grape leaves filled with a flavorful mixture of rice and herbs. The dish is typically served warm or at room temperature and makes for a delicious appetizer or side dish.
Steps
1 Done | Rinse the preserved grape leaves in cold water and separate them carefully. |
2 Done | In a large bowl, mix the uncooked rice, chopped onion, parsley, dill, mint, olive oil, lemon juice, salt, and black pepper together. |
3 Done | Take one grape leaf and lay it flat on a clean surface with the shiny side down and the stem end facing you. Put a spoonful of the rice mixture (around 1 tablespoon) in the center of the leaf. |
4 Done | Fold the stem end of the leaf over the rice mixture, then fold the sides of the leaf towards the center. Roll the leaf up tightly into a little bundle, similar to a spring roll. |
5 Done | Repeat the process with the remaining grape leaves and rice mixture. |
6 Done | Line the bottom of a large pot with some of the leftover grape leaves. Arrange the stuffed grape leaves in the pot, making sure they are tightly packed together. |
7 Done | Pour 2 cups of water over the grape leaves, and then cover the pot with a lid. |
8 Done | Bring the water to a boil, then reduce the heat to low and let the grape leaves simmer for 45-60 minutes, or until the rice is cooked through. |
9 Done | Remove the pot from heat and let it cool down for 10-15 minutes. Carefully remove the grape leaves from the pot with a slotted spoon. |
10 Done | Serve the stuffed grape leaves warm or at room temperature, garnished with lemon wedges if desired. |
