DOLMATHAKIA (STUFFED GRAPE LEAVES WITH RICE AND HERBS)
Steps:
- Gather the ingredients.
- Rinse the leaves well to remove brine.
- Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
- In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.
- Stir in the rice, parsley, dill, pine nuts, mint, salt, and pepper. Taste test and adjust the seasoning as desired.
- Remove from heat and stir in the lemon juice. Allow the filling to cool about 10 minutes.
- Line the bottom of a heavy saucepan with 2 or 3 grape leaves (use the broken or torn ones for this).
- Roll the dolmathakia by placing a leaf with the stem toward you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
- Place a tablespoon of filling in the bottom center of the leaf, just above the stem.
- Fold the bottom section up to cover the filling.
- Fold the sides in toward the center.
- Continue rolling the packet up toward the top point of the leaf.
- Place the rolls in layers, seam-side down, in the saucepan.
- Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about 1 inch.
- Place an inverted heatproof plate on top of the rolls to keep them submerged in the water.
- Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through.
- Serve and enjoy!
Nutrition Facts : Calories 62 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 270 mg, Sugar 1 g, Fat 5 g, ServingSize About 50 Pieces (50 Servings), UnsaturatedFat 0 g
DOLMADAKIA ( STUFFED GRAPE LEAVES)
This is a meatless version of stuffed grape leaves. It's originally from a magazine that featured a Greek Gourmet Dinner Party menu and recipes and I first served this in November of 1981. You can sub 2 teaspoons of dried dill for the fresh dill, but the fresh dill is definitely better!This can be made up to 2 days ahead. Make plenty- they're addictive!
Provided by Leslie in Texas
Categories Greek
Time 1h25m
Yield 48 stuffed leaves, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan heat 1 cup water to boiling;add rice.
- Return to boiling and cover; reduce heat.
- Simmer 10 minutes;drain.
- In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
- Remove leaves from jar and unroll; rinse in warm water and drain.
- Cut off stems and place leaves underside up, with stem ends toward you.
- Spoon a heaping teaspoonful of rice filling near the stem end of each.
- Fold lower edge of leaf over filling to cover.
- Fold in sides and roll up from stem end.
- *Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking.
- Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
- Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
- Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
- Heat water to boiling;cover and reduce heat.
- Simmer about 45 to 50 minutes.
- Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
- Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days.
- To serve, arrange on a platter with feta cheese and Greek olives.
Nutrition Facts : Calories 146.7, Fat 7.6, SaturatedFat 1, Sodium 1366.4, Carbohydrate 18.5, Fiber 0.9, Sugar 3.6, Protein 3.4
DOLMADAKIA (STUFFED GRAPE LEAVES)
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.
Provided by Julie Bs Hive
Categories Spanish
Time 1h40m
Yield 30 rolls
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 111.8, Fat 7.7, SaturatedFat 1.1, Sodium 727.5, Carbohydrate 10.4, Fiber 0.8, Sugar 0.7, Protein 1.7
DOLMATHES ( MEAT STUFFED GRAPE LEAVES)
Another Greek recipe thet I've collected. This one is from a 1980 Bon Apetit magazine that featured a Easter Feast from the Greek Islands with featured Greek chef Theonie Diakkidis Mark who was born on the island of Rhodes.Try to use the fresh dill weed for a superior flavor! These may be made ahead of time and kept refrigerated or frozen until needed.
Provided by Leslie in Texas
Categories Greek
Time 1h15m
Yield 4 1/2 dozen appetizers
Number Of Ingredients 13
Steps:
- Heat oil in large skillet.
- Add onion and saute until transparent but don't brown.
- Add meat, stirring to break into pieces.
- Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
- Cook over medium heat until water is absorbed, about 10 minutes.
- Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
- Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
- Put a spoonful of meat mixture in the center.
- Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
- Arrange tip side down in pan.
- Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
- Place plate upside down over top layer and press.
- Cover and cook over medium heat until rice is tender, about 30 minutes.
- Sprinkle with lemon juice and cook 5 minutes longer.
- Let cool to room temperature, or chill thoroughly.
- Garnish with lemon slices and serve.
- *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.
DOLMATHES (STUFFED GRAPE LEAVES)
These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?
Provided by evelynathens
Categories One Dish Meal
Time 2h15m
Yield 50 dolmathes, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions in ½ cup olive oil until translucent.
- Wash and drain rice well and add to onion along with 1 cup of water.
- Cook for 10 minutes.
- Add herbs, pine nuts, currants and salt and white pepper to taste.
- Set aside to cool.
- Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
- Cut off any tough stems by cutting a V around the stem, and discarding stem.
- Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
- Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
- Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
- Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
- Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
- Serve cold or at room temperature as a'meze'.
- Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
- For Vegan option omit the yogurt.
Nutrition Facts : Calories 721.9, Fat 52.2, SaturatedFat 7, Sodium 2168.8, Carbohydrate 59.3, Fiber 2.9, Sugar 8.3, Protein 8.9
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