Food

Kleine Röllchen mit ganz viel Geschmack!

Gefüllte Weinblätter, eine äußerst beliebte Delikatesse, die auf den ganzen Balkan gern gegessen wird. Genannt werden sie Dolmades, Dolma oder auch Sarma und je nach Region anders zubereitet, mal mit Fleisch, mal ganz vegan und mal mit Rosinen und Pinienkernen.

Ohne Fleisch werden sie oft zur Fastenzeit serviert und mit der ganzen Familie verspeist.
 
Wenn man keine frischen Weinblätter aus dem eigenen Garten ernten kann, kann man diese auf diversen Märkten oder auch eingelegt, in gut sortierten Supermärkten, kaufen. 
Serviert werden die kleinen Röllchen mit kalten Joghurt, der mit ein paar Kräutern, Meersalz und Pfeffer abgeschmeckt wird. 
 
Ich verrate euch nun ein Familienrezept, dass wie ein kleiner Schatz bewacht wurde. Da ich aber finde, dass ein so gutes Rezept unbedingt auch außerhalb der Familie gegessen werden muss, springe ich heute über einen großen Schatten und schreibe es euch auf.

Kleine Röllchen mit ganz viel Geschmack!

 

Für 5 Personen!
Was benötigt wird:
50g frische Weinblätter
180g Reis, ungekocht
1 Zwiebel, fein gehackt
4 Jungzwiebeln, fein gehackt
4EL Pinienkerne, geröstet
Saft einer Zitrone
1/2 Bund Dille
1/2 Bund Petersilie
etwas frische Minze
150ml Olivenöl
Salz 
Pfeffer
450ml Wasser, heiß
 
Zum Servieren:
Zitronenspalten
Joghurt/ Sojajoghurt
 
 
Zubereitung:
 
Die Weinblätter in kochenden Wasser blanchieren. Vorsichtig mit einer Schaumkelle aus dem Wasser nehmen und gut abtropfen lassen. Die Blätter dürfen nur weich werden und nicht kochen!
 
In eine Schüssel Reis, Jungzwiebeln, Zwiebeln und die Pinienkerne geben. Dille, Petersilie und Minze kleinhacken und mit dazugeben. Den halben Zitronensaft, Salz, Pfeffer und 75ml Olivenöl gut untermischen. 
 
Einen großen Topf mit zwei Weinblätter auslegen.
Die restlichen Weinblätter, mit der glatten Seite nach unten, auf eine Arbeitsfläche legen. Jeweils einen Löffel Füllung auf das Weinblatt (mittig) geben, die beiden Seiten über die Füllung klappen und das Blatt aufrollen. Die Röllchen dicht in den Topf aneinander legen.
 
 
Die Reste vom Zitronensaft und dem Olivenöl miteinander verquirlen und über die Dolmades gießen. Einen kleinen Teller, umgedreht, auf die Dolmades geben um sie zu beschweren, damit sie beim Garen nicht aufgehen. Heißes Wasser angießen und alles für etwas 1 Stunde, bei niedriger Hitze, köcheln lassen.
 
Servieren und genießen! 

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