40 vine leaves
75 g olive oil
100 g onion
300 g mushrooms
100 g Kefalotiri cheese
350 g cooked rice pilaff
100 g anchovy fillets
1/2 tsp rosemary
1 tsp ground cumin
2 egg yolks
2 egg yolks + 50 ml yogurt liaison
250 ml vegetable stock
25 ml lemon juice
seasoning
75 g olive oil
100 g onion
300 g mushrooms
100 g Kefalotiri cheese
350 g cooked rice pilaff
100 g anchovy fillets
1/2 tsp rosemary
1 tsp ground cumin
2 egg yolks
2 egg yolks + 50 ml yogurt liaison
250 ml vegetable stock
25 ml lemon juice
seasoning
method
1. Blanch the vine leaves for 2 minutes, refresh and drain.
2. Heat the oil and Sauté the chopped onion, add the chopped mushrooms and cook until the moisture has evaporated.
3. Add the grated cheese, rice, chopped anchovy fillets and chopped rosemary, cumin and seasoning. Add 2 egg yolks and cook until the mixture is firm.
4. Lay out the vine leaves, season and enclose 25 g of the filling in the centre of each leaf. Fold over into cylinder- or parcel-shapes and place close together in an oiled shallow pan.
5. Moisten with a little white stock, cover with buttered greaseproof paper, place a lid on top and cook at 180°C for 30 minutes.
6. Reduce the braising liquid by half, add the lemon juice and a liaison of 2 egg yolks and yogurt. Cook until thick, without boiling. Pour over the dolmas and serve hot or lukewarm.
2. Heat the oil and Sauté the chopped onion, add the chopped mushrooms and cook until the moisture has evaporated.
3. Add the grated cheese, rice, chopped anchovy fillets and chopped rosemary, cumin and seasoning. Add 2 egg yolks and cook until the mixture is firm.
4. Lay out the vine leaves, season and enclose 25 g of the filling in the centre of each leaf. Fold over into cylinder- or parcel-shapes and place close together in an oiled shallow pan.
5. Moisten with a little white stock, cover with buttered greaseproof paper, place a lid on top and cook at 180°C for 30 minutes.
6. Reduce the braising liquid by half, add the lemon juice and a liaison of 2 egg yolks and yogurt. Cook until thick, without boiling. Pour over the dolmas and serve hot or lukewarm.
serving amount
serves 10
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