Dolmades with rice and haggis
Preparation 25 min
Cooking 25 mins
For the Grape Leaves:
For the stuffing
- 300gr haggis
- 2 onions
- 6 spring onions
- 1/2 dill
- ¼ parsley
- Juice from 1 lemon
- Salt
- Pepper
- 1/2 cup Karolina / Medium Grain rice
- 1/3 cup of water
- 1/4 cup of of extra virgin olive oil
For the serving sauce:
- 2 egg yolks
- 1 lemon
- 1 table spoon of corn starch
- Salt
- Pepper
- Diced dill
Step 1: Prepare the Grape Leaves
For the jarred grape leaves in brine, boil them for 5’ minutes to further soften their texture.
Step 2: Prepare the Stuffing
The stuffing here is made of rice, haggis, and a few chopped fresh herbs (parsley, dill, and mint).
First, rinse the rice and soak in water for 20 minutes (this is an important step, read on for more tips.) Then drain well. And add the haggis. Sautee finely chopped onions, spring onions dill, parsley, and olive oil and haggis and season with salt and pepper. Sautee until haggis comes to a good texture -follow also haggis label’s cooking instructions.
Stuff and Roll Grape Leaves
Lightly oil the pot with some extra virgin olive oil, then add the leaves starting from the side of the pot until the bottom, making sure that the pot is fully covered.
To stuff grape leaves, work one leaf at a time. Lay the leaf flat with the more textured side facing you. (Cut off the stem.)
Take a heaping teaspoon of the rice stuffing mixture (a little bit less than 1 tablespoon) and place in the center of the leaf (close to where stem was).
Fold the sides over the filling and roll, keep tucking the left and right sides as you roll
Neatly arrange the grape leaves in rows, seam-side down, in your prepared pot, covering the circumference of the pot.
Boil in mild fire for 25 minutes and then leave it for 10 minutes ith the fire off to rest.
For the sauce
Get one cup of the pot water and move it into a smaller pot. On a separate ball mix the egg yolks with the lemon juice and the corn starch, and add them into the small pot, and heat them for few minutes, unti it gets a thick texture.
Serve and Enjoy!