Dolmadakia (Stuffed Grape Leaves)

Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

I've had them out of a can (yuk!) now want to make them from scratch - someday, LOL. Times are just a guess on this one.

Ingredients Nutrition

Directions

  1. Heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use). Sauté onions with salt until transparent. Add pepper and rice, cook 10 minutes, stirring frequently. Add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. Cook 10 minutes or until liquid is absorbed. Correct seasoning.
  2. Rinse grape leaves very well; drain, separate very carefully. Place shiny side down. Put about 1 tablespoon filling on each leaf near base. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.
  3. Line bottom of kettle with several of the imperfect leaves (to prevent sticking). Arrange rolls in kettle, side by side, in layers. Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. Weight down with heat proof plate. Simmer gently 25 minutes. Add remaining 1 cup water, simmer 25 minutes more. Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. Serve at room temperature.

Reviews

(2)
Most Helpful

This was my first try making these and I must say they were harder than I hoped - and easier than I feared :) Very good indeed!

CandyTX July 10, 2008

Pretty well your basic dolmadakia recipe. I felt it needed more dill. Lots of onion, which is GOOD, as they are sweeter that way. I scaled this down to 10 rolls and got 18! I really think this has to do with the size of the grape leaves and I got some very small, tender ones at the market this morning.

evelyn/athens June 11, 2008

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