Cretan Stuffed Vine Leaves - A Traditional Delight

The History of Stuffed Vine Leaves

Stuffed vine leaves, also known as 'dolma,' are a staple in Mediterranean and Middle Eastern cuisines. This dish has been enjoyed for centuries, with each region adding its own unique twist. The Cretan version is known for its use of fresh herbs and olive oil.

What Makes Mezeria's Cretan Stuffed Vine Leaves Unique?

At Mezeria, we perfect this dish with:

• Fresh Ingredients: We use tender vine leaves and a flavorful rice filling.
• Herbaceous Flavor: A mix of dill, parsley, and mint adds freshness.
• Olive Oil: Extra virgin olive oil enhances the richness of the dish.

Mezeria's Cretan Stuffed Vine Leaves Recipe

Ingredients:

• 20 vine leaves (fresh or jarred)
• 1 cup rice
• 1/4 cup olive oil
• 1 onion, finely chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Prepare the Filling: In a pan, heat olive oil and sauté the onion until soft. Add the rice, dill, parsley, mint, salt, and pepper. Cook for 5 minutes, then remove from heat.
2. Stuff the Vine Leaves: Place a vine leaf shiny side down. Add a spoonful of the filling and roll tightly, folding in the sides.
3. Cook: Arrange the stuffed vine leaves in a pot, seam side down. Add lemon juice and enough water to cover. Simmer for 30-40 minutes until the rice is cooked.
4. Serve: Drizzle with olive oil and serve warm or at room temperature.

Enjoy the herbaceous and rich flavors of Mezeria's Cretan Stuffed Vine Leaves!