Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, dolmadakia stuffed grape/vine leaves. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Greek Grape Leaves Stuffed with Rice and Herbs (Dolmadakia). Dolmadakia, the Greek word for dolmas, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves.
Dolmadakia Stuffed Grape/Vine Leaves is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Dolmadakia Stuffed Grape/Vine Leaves is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have dolmadakia stuffed grape/vine leaves using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Dolmadakia Stuffed Grape/Vine Leaves:
- Prepare 1 1/2 cup Short grain white rice
- Prepare 300 grams Grape/Vine leaves (50 leaves)
- Prepare 2 medium size finely chopped Onions
- Take 1 cup finely chopped Parsley
- Get 1 cup finely chopped Dill
- Prepare 1 1/2 cup Olive Oil
- Get 2 Lemon juices
- Prepare Salt
- Take Pepper
Use food as medicine, dolmadakia stuffed grape leaves recipe and benefits, grape leaves contain stilbene synthase, an enzyme that create resveratrol in the body. Grape Leaves Benefits: Use Food as Medicine: Did you know that grape leaves are very good for you? 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.
Instructions to make Dolmadakia Stuffed Grape/Vine Leaves:
- 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.
In Greek we call them Dolmadakia. Dolmadakia we name the small Dolmades. Stuffed grape leaves, also known as dolmas, are a popular cuisine in Israel and have certain characteristics we associate with that part of the world (lamb spiced with baharat, for example), but they actually have a long culinary history across the Middle East, as well as in Greece and Turkey. Dolmades (stuffed vine/ grape leaves) often come canned at the supermarket. But nothing compares to homemade dolmades, which are far superior in quality and taste and really Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia.
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