I've never made dolmades before - or pickled vine leaves for that matter - but there's always a first time, now that the vines are at the end of their season and will drop their leaves soon.
I started this challenge on January 5. It is my aim to harvest at least one thing from my garden every day this year - and photograph it. If I can manage to pick 360 different varieties, then so much the better! This is photo #84 of a possible 358.
Cheers,
6 comments:
I love dolmades... I made them once, but I bought the leaves from a deli... have fun and eat one for me!
Hi Julie,
I read on another blog that you're supposed to use young, new leaves. If this isn't true please let us know as my grape vine will be dropping soon too and I'd like to give it a go as I love dolmades.
If you make dill pickles, grape leaves in the jar make your pickles nice and crunchy!
Just found your blog through another blog. Love it!
Hi Dixiebelle,
I will! LOL.
Hi JOC,
I've read variations on whether to use young leaves or not - I think it depends how much of a purist you are! For as many people who only use young leaves, there seems to be just as many who use the older ones at the end of the season as well, and I've got nothing to lose if they don't turn out all that well :-) I will just make sure that the leaves are unmarked and fresh-looking, and perhaps leave the older ones.
Hi CallieK,
Oh wow, that's good to know, thank you :-)
Hi KJ,
Thank you :-)
Cheers,
Julie
Hi Julie, have been following you daily photos for a while... I must say that I am impressed with your diversity... well done..
Re grape vine leaves for dolmades.. I think young are supposed to be better... but I have used older ones but just blanched them first - helps soften them so they role up better... and chose leaves that are not too deeply dissected - hard to keep the filling in dolmades..
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