Dolmathakia Stuffed Grape Leaves
Although the time to make this is little bite of heaven is teadious - it is well worth the compliments - these can be stored for up to a week plus in the refridgerator
- Ready In:
- 1hr 5mins
- 50 -60 grape leaves (fresh or packaged, blanched)
- 1⁄2 cup olive oil
- 4 green onions, finely chopped
- 1 cup long grain rice
- 2 tablespoons lemon juice (fresh squeezed)
- 2 tablespoons dill (finely chopped fresh)
- 2 tablespoons mint (finely chopped fresh)
- 2 tablespoons parsley (finely chopped fresh)
- 1 -2 teaspoon sea salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 cup water
- 1⁄3 cup olive oil
- 3 -4 cups water
- the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
- Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
- Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
- Allow the filling to sit for 5-10 minutes.
- Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)
- Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.
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As I now looked at all the other reviews, they all added something to this recipe. I made the recipe of it is listed, and they were OK, just bland. I will try other recipes next time. I was just in Istanbul at the Spice Market and they were selling a stuffed grape leaf rolling machine and this made the making SO much easier!1Reply
Really nice for DH, DD (toddler) and I. I did not use dill and added some canned plum tomatoes which I crushed up as another reviewer does. I used an unrefined extra virgin olive oil & served them warm as is and another time at room temperature with Balkan (thick) yogurt with sea salt and lemon juice stired in. I would make this the same way often.Reply
These turned out awesome. Like Chef Flower, I added about 12 oz of canned diced tomatoes (and the juice) on step three instead of water and omitted the dill, but used cinnamon (about 1/2 tsp.). I used Meyer lemons from my garden. I was told these taste "just like my greek grandmothers recipe" and "Ï€Î¿Î»Ï… ÎºÎ±Î»Î±!"Reply
Yes, these took a little while to make, but they are SO worth the effort. Extremely satisfying because they are just so delicious! I'll still be buying these from my Greek delicatessen, but I'll also be looking for opportunitites to make these again from time to time. The instructions were really easy to follow, but if you need further guidance there is an excellent tutorial HOW TO STUFF/FOLD VINE LEAVES.... WITH PHOTOS!!! In the Middle East & North Africa Community Forum. I made these exactly to the recipe, but I added a teaspoon of cumin to the filling mixture in step 3. I used grape leaves from a jar, rinsed and drained. We've thoroughly enjoyed these over the past week, Ravenseyes. Thanks for sharing this wonderful recipe. Made for Potluck Tag.Reply
Yummy! I changed the recipe a little because of my influence of my mother Dolmas. I added chopped can tomatoes on step three instead of water and omitted the dill, but used cinnamon, just because that's the way my mother makes it. I did all the preparation the night before because we were planning to have a kids outing and knew we would return home late. So I cooked them when we returned home. Thank you Ravenseyes - *Made for Zaar World Tour 4*Reply
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