Quick & Easy

Veal and tomato dolmades

Veal and tomato dolmades, a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia.
Veal and tomato dolmades
36 Item
1H 10M



1.Place leaves in large heatproof bowl, cover with boiling water; stand 10 minutes, drain. Rinse under cold water; drain. Pat 36 similar-size, well-shaped leaves dry with absorbent paper; reserve remaining leaves for another use.
2.Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add mince; cook, stirring, until just changed in colour.
3.Add remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is almost evaporated; cool 15 minutes.
4.Place leaves, vein-side up, on board. Spoon 1 tablespoon of the filling near stem in centre of 1 leaf; roll once toward tip of leaf to cover filling then fold in two sides. Continue rolling toward tip of leaf; place, seam-side down, in baking-paper-lined steamer. Repeat process with remaining leaves and filling mixture, placing rolls about 1cm apart in steamer.
5.Place steamer over large saucepan of boiling water. Steam, covered, about 15 minutes or until dolmades are heated through.
6.Serve hot or cold, drizzled with lemon juice, if you like.

Fresh vine leaves can be used instead of purchased ones if you like.


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