Prep 40 mins
Cook 35 mins
This recipe originally called for the rice to be rolled in vine leaves, but I couldn't find those so I used cabbage leaves instead and it worked out just fine. However, if you can find vine leaves their darker colour would make for a nice contrast with the tzatziki. To speed this recipe up, you can use the store bought tzatziki, although I think the homemade stuff is much better!
- 8 large cabbage leaves
- 1 cup uncooked basmati rice
- 1 unwaxed lemon, zested
- 4 large spring onions, chopped
- 1⁄3 cup pine nuts
- 3 tablespoons olive oil
- 4 tablespoons chopped mint
- 1⁄2 teaspoon fresh thyme, chopped
- 100 g feta cheese
- salt and pepper
- 1⁄2 vegetable stock cubes or 1⁄2 chicken stock cube
- 1⁄2 cucumber, grated
- 1 clove garlic, minced
- 2 tablespoons coarsely chopped coriander
- 1 cup yoghurt
- Preheat the oven to 325F or 170 degrees C.
- Place the cabbage leaves in a bowl, cover with boiling water and leave for 10 minutes.
- Place the rice in a pan with two cups water, bring to the boil, reduce the heat, cover and cook for five minutes.
- Remove from the heat and leave covered for five minutes.
- Meanwhile, heat one tablespoon of the oil in a frying pan and add the pine nuts, spring onions and lemon zest, cooking briefly until the onion wilts.
- Tip the mixture into a bowl.
- Add the partially cooked rice, mint and thyme, then crumble the feta over the top.
- Season lightly with salt and generously with pepper and mix thoroughly.
- Put a cabbage leaf on a work surface with the smooth-side down and the stem end facing you.
- Place a scoop of filling in the centre, fold the sides in to cover it, then fold the end nearest to you over the filling, and carry on rolling forwards to make a neat, snug bundle.
- Place in a shallow oven-proof dish with the join underneath.
- Continue, nudging the wraps up close, until all the leaves and filling are finished.
- Dissolve the stock cube in 1 cup hot water and stir in the juice of the lemon and one tablespoon of olive oil.
- Pour the stock over the dolmades and cover the dish with foil.
- Make slits for the steam to escape and bake for 30 minutes, or until the liquid has been absorbed.
- To make the tzatziki, peel, chop and crush the garlic with a little salt.
- Grate the cucumber, and squeeze out as much water as possible.
- Mix the garlic, cucumber, coriander and remaining olive oil into the yoghurt and serve with hot, warm or cold dolmades.