Recipe

Dolmathakia Stuffed Grape Leaves Recipe

	Ravenseyes / All my dishes 1 year, 6 months ago 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 Prep:45m Cook:100m Servings:60	Ravenseyes
	difficult

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Ingredients

50-60 grape leaves (fresh or packaged, blanched)

1/2 cup olive oil

4 green onion, 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

Directions

If 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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Comments

merlin 1 year, 6 months ago said:
I've always wanted to know how to make these. Thanks.

uhannigan 1 year, 6 months ago said:
I've also been looking for a good recipe for stuffed grape leaves, and this one sounds like the real thing. Thanks!

jimrug1 1 year, 6 months ago said:
Another Great post Raven. I love these. Very similar to the way my family's recipe. If you think about it, your recipe is basically Tabouleh but substituting rice for the wheat... In the summer you can also use Swiss Chard leaves..;-)~ Jim

fuzzy 1 year, 5 months ago said:
I love these..thanks!

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