These beautiful beetroot leaf dolmades. I thought I’d share

11/21/2021, 8:09:05 AM
These beautiful beetroot leaf dolmades. I thought I’d share a few tips considering these leaves are very different to the traditional vine leaf 🍁. 1. The leaves were gently blanched only for a few minutes to soften the middle stem. 2. The rice for the filling should be fully cooked first. 3. After the leaves have been stuffed and rolled I highly recommend you bake them rather than cook on the stove the traditional way. Beetroot leaves are far more soft and fragile and will wilt down very easily. I baked this batch for 15-20 mins. Here is the recipe once more - Please note the measurements are approximate and it also depends on the bunches of beetroot you purchase and how large the leaves are 🌿. RECIPE: 1 cup boiled plain rice. 1 chopped onion. 3 crushed cloves of garlic. Handful fresh chopped mint. Handful fresh chopped parsley. 200g canned lentils. 200g pasata. 1 Tbsp capsicum paste. 1 tsp ground cinnamon. 1/2 cup toasted silvered almond. 1/2 cup toasted pine nuts. 1/4 cup dried currents. Drizzle of EVOO. Salt and pepper. A squeeze of lemon juice when served 🍋. KALI OREXI 💓. ❤️❤️ @marys _kouzina . #maryskouzina #vegan #veganfood #plantbased #plantbaseddiet #foodies #foodie #love #healthy #yummy #delicious #foodporn #greek #greece #greekfood #sydney #australia #cook #dinner #delicious #dinnertime #amazing #foodstagram #foods #foodpics #leaf #leaves

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