Dolmathakia Stuffed Grape Leaves
From ravenseyes 15 years ago
- 100 minutes to make
- Serves 60
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
Ingredients
- 50-60 grape leaves (fresh or packaged, blanched) shopping list
- 1/2 cup olive oil shopping list
- 4 green onion, finely chopped shopping list
- 1 cup long grain rice shopping list
- 2 tablespoons lemon juice (fresh squeezed) shopping list
- 2 tablespoons dill (finely chopped fresh) shopping list
- 2 tablespoons mint (finely chopped fresh) shopping list
- 2 tablespoons parsley (finely chopped fresh) shopping list
- 1-2 teaspoon sea salt shopping list
- 1/2 teaspoon fresh ground pepper shopping list
- 1/2 cup water shopping list
- 1/3 cup olive oil shopping list
- 3-4 cups water shopping list
How to make it
- 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.
People Who Like This Dish 5
- OrchidBlack Nowhere, Us
- jimrug1 Peoria, IL
- pacook7 Lancaster, PA
- greekgirrrl Long Island, NY
- daboyslady Dayton, OH
- ravenseyes Belcamp, USA 21017
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The Rating
Reviewed by 2 people-
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
jimrug1
in Peoria loved it
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