Dolmadakia Stuffed Grape/Vine Leaves. Stuffed vegetables of all kinds, however, feature in many cuisines, from Middle Eastern all the way to Italian. In Greece, the specific word dolmadakia means stuffed vine leaves (grape leaves) with rice, herbs and in some cases ground meat. Depending on the area, they might range from small to tiny.
Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs. Greek Stuffed Vine Leaves is one of the highlights of Greek cuisine. A unique dish, with a very distinctive flavor. You can have Dolmadakia Stuffed Grape/Vine Leaves using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Dolmadakia Stuffed Grape/Vine Leaves
- Prepare 1 1/2 cup of Short grain white rice.
- It’s 300 grams of Grape/Vine leaves (50 leaves).
- Prepare 2 of medium size finely chopped Onions.
- Prepare 1 cup of finely chopped Parsley.
- Prepare 1 cup of finely chopped Dill.
- You need 1 1/2 cup of Olive Oil.
- You need 2 of Lemon juices.
- Prepare of Salt.
- It’s of Pepper.
Vine leaves (grape leaves) are stuffed with a rice, fresh herb and pine nut filling, and are served with a thick lemon sauce. Sometimes vine leaves are stuffed with ground meat also like lamb or beef. In Greek we call them Dolmadakia. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East.
Dolmadakia Stuffed Grape/Vine Leaves instructions
- Start off with the Grape/Vine leaves, if you are able to find fresh leaves at the farmers market, then that is great. All you need to do is boil them just so slightly for about 3 minutes, just so that they are easy to fold. If your not able to find fresh leaves, then the store bought ones do just fine, all you have to do is strain completely. I am not able to find fresh leaves either, so I always use store bought jars..
- Ok, next step is to take the sauce pan and add 1/2 cup olive oil, toss in the onions and stir for 5 minutes. Add in the rice and 2 cups of water, stir continuously so that it does not become one big blob. 🙂 Boil for 10 minutes on low heat Set aside In a large bowl add in the Parsley, Dill and the rice mixture..
- Ok, this is really simple, I mean the rolling part. Place one leaf on your work surface, shiny side down, add one tablespoon or teaspoon (depending on how large the leaf is) in the middle. Then just turn in both sides of the leaf, take the bottom part of the leaf and start to roll upwards, this will turn out to look into a log..
- Take the large sauce pan and start by putting the Dolmathakia in a circle until finished. I have to invest in some new sauce pots and pans. The ones I have at the moment are so old and not very helpful. 🙂 Anyway, if you have any rice mixture left over after rolling the logs, I usually add it into the sauce pan..
- Add the rest of the Olive Oil, Salt, Pepper, Lemon Juice and Water just enough water to cover the Dolmadakia. Add a small plate on top to hold them down while boiling and this also helps the logs not to fall apart. Boil for 50 minutes..leaves and rice should be done by now. If not add a bit more water and let them boil until soft. These appetizers are eaten cold, and are delicious dipped in Yogurt and or Tzatziki. More than happy to help anyone who might try this recipe..
Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)). Meat dolmas are generally served warm, often with tahini or avgolemono. Rinse grape leaves very well; drain, separate very carefully. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.