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How To make Dolmadakia (Stuffed Grapeleaves with Rice)
16 oz Grape leaves
3/4 c Extra virgin olive oil
3 Onions; more if desired
(shredded or minced finely) 1 3/4 c Rice
1 Lemon, juiced
- or more, to taste Dill; very finely chopped 1 3/4 c -Hot water
3/4 ts Salt
1/4 ts Pepper
Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool. Steam the grape leaves and rinse with plenty of water in a collander. Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly. You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes. You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes. Serve then cold, with strained yogurt or taramosalata. Enjoy. Georgios Posted by: rika@informix.com (Rika Tsitsinia)
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Dolmadakia Stuffed Vine Leaves with Rice
Stuffed vine leaves, or 'dolmadakia', are probably my favourite thing to make, and eat, in the world. The taste of the vine leaf, the rice and veg filling, the squirt of sharp lemon and the dip of yoghurt…
It all just transports me back to my childhood, when I’d slip quietly into the kitchen to try to take one or two to ‘try’ after my mother had made them. Turns out, cycles continue, because that’s exactly what my youngest daughter does today!
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#dolmadakia #dolma #greekfood #cooking #stuffedgrapeleaves #homemade #greekcooking
Delicious Dolmadakia Recipe: Homemade Greek Stuffed Grape Leaves
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Savor a taste of Greece with this easy dolmadakia recipe. Also known as Greek stuffed grape leaves, these delightful bite-sized rolls are an iconic Greek appetizer or meze.
The plump grape leaves stuffed with rice and fresh herbs capture the magic of Mediterranean flavors in each bite.
This dolmadakia recipe is for a meatless or vegetarian version that is made with fresh chopped herbs and rice.
We took a cooking class in Athens and learned how to make these iconic Greek stuffed grape leaves
We’re excited to share this simple dolmadakia recipe to help you enjoy Greek cuisine and Mediterranean flavors at home.
►FULL RECIPE with complete instructions here:
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Stuffed Grape Leaves Recipe (Meat & Rice DOLMAS) ????????
Welcome back to Marie's kitchen!
Today we're making one of my FAVORITE foods - Rolled Grape Leaves or Dolma!
Try it with my hummus recipe!
-------------------------
Authentic Lebanese Stuffed Grape Leaves / Dolmas
Makes about 35-40 stuffed grape leaves
Ingredients:
1 jar (1 lb.) grape leaves in brine
1 lb. ground beef or lamb
1 cup Royal basmati rice
1 teaspoon allspice
1 teaspoon salt
Juice of ½ lemon
Instructions:
Set out a cutting board with two layers of paper towels on top. This will be your workspace for rolling the grape leaves. Remove grape leaves from jar, squeezing gently to remove any excess brine, and lay flat on the paper towels. Separate one grape leave from the stack at a time.
In a medium bowl, add ground beef, rice, allspice, salt and lemon juice. Mix together with your hands until well-combined.
Using your hands, pinch off a portion of the meat mixture (about the size and shape of a lipstick tube) and place it in the bottom third of a grape leave. To roll the grape leaf, fold the bottom edge up over the meat and roll it once, tightly. Then fold the sides of the grape leaf into the center and roll again. Continue rolling forward, and tucking in the sides if needed, until the grape leaf is rolled up into a small, tight cylinder. Place the grape leave in the bottom of a pan (I use an All-Clad 3-qt. stainless sauté pan.)
Repeat process until the meat mixture is used up and the bottom of the pan is filled with the stuffed grape leaves. Now pour about 3 cups water over the grape leaves, just to cover. Using a lid that is smaller your pan, place the lid on top of the grape leaves – you’ll leave it there while cooking to prevent the leaves from unrolling.
Place pan on stove over medium high heat. Bring to boil and then reduce to low heat. Simmer for 45 to 55 minutes. Remove pan from heat and let grape leaves rest for 10-15 minutes (this will allow some of the water to be absorbed into the grape leaves). Drain any remaining water to prevent leaves from getting soggy. Serve immediately.
MAKE-AHEAD TIP: Stuffed grape leaves keep well, covered, in the refrigerator for 2-3 days. Reheat on a plate in the microwave, or in a covered dish in the oven until just heated through.
Dolmas | Stuffed Grape Leaves Recipe | Food Channel L Recipes
To make delicious dolmas, you need fragile vine leaves. This is one of my favorite recipes and I hope you enjoy it! Stuffed grape leaves are so unique!
@FoodChannelLN Food channel L - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 8 persons:
50 grape leaves in brine
300 g ground beef
1 cup long grain rice
1 onion
2 cloves garlic
½ tsp cumin
¼ tsp allspice
1 tsp paprika
2 tbsp tomato puree
½ bunch parsley
½ bunch dill
60 ml olive oil
200 ml chicken stock | 1 cup
Salt and black pepper
For yogurt sauce:
150 g Greek yogurt
1 clove garlic
2 sprigs mint
salt
Music: epidemicsound.com
#dolmas #grape
How to make the best Greek Dolmades - Stuffed vine leaves with rice
How to make the best Greek Dolmades - Stuffed vine leaves with rice
This is a very tasty recipe and easy to prepare for Greek Dolmades. You can serve it as a ppetizer or main dish as well. It fits with greek strained yogurt or just lemon for a vegetarian meal.
You could try also
The greek cabbage rolls
Greek vine rolls with mince
How to preserve vine leaves
Ingredients:
- 50-60 vine leaves
- 2 onions
- 100 ml olive oil
- 1 fennel root (optional)
- 2 cloves of garlic
- 200 g rice
- green onion
- Dill
- some greek mint (optional)
- juice from 1-2 lemons
- dill and parsley stalks
- 400 ml of water
- salt and pepper
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#greekcuisine #greekdolmades #stuffedvineleaves