Domata Grape Leaves Food

GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)

Steps:

• To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
• Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
• Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
• Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
• Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
• Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

DOMATA (GRAPE LEAVES)

Steps:

• Place the rice in a bowl, add cold water to cover and let stand for 30 minutes.
• At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped.
• Drain the rice and currants and set aside.
• Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F.
• Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes.
• Set aside.
• In a large sauté pan over medium heat, warm 1/2 cup of the olive oil.
• Add the yellow onion and the 1 teaspoon salt and sauté until softened, about 5 minutes.
• Add the green onions and sauté until softened, about 5 minutes longer.
• Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes.
• Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes.
• Stir in the pine nuts, if using, and mix in ground beef thoroughly.
• Season to taste with salt and pepper.
• Let cool.
• Rinse the grape leaves in cool water and cut off the stems.
• Working in batches, lay them out on a table, shiny side down.
• Place a tablespoonful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up.
• Do not roll too tightly, as the rice will expand during cooking.
• Set aside, seam side down.
• When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using.
• Arrange the stuffed grape leaves in the pan, seam sides down.
• Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 cup olive oil around the leaves.
• Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes.
• Remove from the heat and remove the plate.
• Sprinkle with a little lemon juice, let cool, then serve with lemon wedges.
• Or cover and refrigerate for up to 2 days; bring to room temperature before serving.

DOLMA (STUFFED GRAPE LEAVES)

Steps:

• Sauté onions in olive oil in pan, add rice and add hot water to cover.
• Cover and simmer until rice is half cooked, about 10 minutes.
• Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
• To prep the grape leaves, rinse in warm water and remove the stems.
• When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
• Place the dolma in a steamer pot.
• Repeat until all grape leaves and/or stuffing is finished.
• Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
• Traditionally this is served cold.
• Squeeze lemon over the dolma immediately before serving.

DOLMATHES (STUFFED GRAPE LEAVES)

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.