Best Dolmathakia Stuffed Grape Leaves Recipes

DOLMATHAKIA STUFFED GRAPE LEAVES

Dolmathakia Stuffed Grape Leaves image

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

Provided by Ravenseyes

Categories Greek

Time 1h5m

Yield 60 serving(s)

Number Of Ingredients 13

Ingredients

50 -60 grape leaves (fresh or packaged, blanched)
1/2 cup olive oil
4 green onions, 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

Steps:

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.

Nutrition Facts : Calories 40.7, Fat 3.1, SaturatedFat 0.4, Sodium 134.7, Carbohydrate 3, Fiber 0.1, Protein 0.4

"DOLMATHAKIA YIALANTZI" STUFFED GRAPE LEAVES

These are usually made during lent, as they don't contain any meat. But really any time of the year served cold with some lemon juice or dip in "tzaztiki" sauce or minted flavored yogurt. To make these you need to have available time. Yes, labor intensive but well worth your time & effort to make them. Store in the fridge...I can't say for how long cause among my family they usually don't last more than a couple of days. When served for a dinner party they're gone in no time. ENJOY! Recipe & pictures are from a Greek cookbook I have been using for many years.

Provided by Maria * @WWCook1

Categories Other Main Dishes

Number Of Ingredients 8

Ingredients

70 - vine leaves, fresh or jar
6 - grated onions or 10 finely chopped green onions
1/2 cup(s) olive oil
1 cup(s) white short grain rice
5 tablespoon(s) finely chopped dill, parsley or mint or combination of 2 or 3 of the herbs
- salt & freshly ground black pepper
1-2 - lemons, juice only
- water to cover

Steps:

If using fresh vine leaves, blanch them first by dipping in boiling water for 3-5 minutes, depending on thickness of leaves. Remove leaves and place them in a bowl and cover with cold water to cool. If using bottled or canned wash thoroughly to remove salt. If you feel they are not tender enough, they also can be blanched for about 3 minutes.. Lay drained leaves on paper towels.
Gently saute the onions in 4 Tbsp. of olive oil, then stir in the rice and saute a few minutes more, 5-6 minutes total.. Add the dill or the combination you prefer and season with salt and pepper.
On a clean counter or table spread leaves open with shiny side down and cut stem. The filling will go on the non-shiny surface. Place 1/2-1 Tbsp of filling (depending on size of leaf)on the bottom part of the leaf, where the stewm was. Roll bottom of leaf over the filling once, then fold both sides and then continue to roll. Not too tightly to give rice room to expand. (Like tiny spring roll)
Line the bottom of a deep saucepan with a layer of unfilled vine leaves. On top arrange the stuffed vine leaves in layers with the seem down. Pack them tightly so they don't open-unroll.
Add the lemon juice, the remaining olive oil, salt and pepper and enough water to cover the stuffed vine leaves. Weigh down the stuffed vine leaves with a plate. This is to ensure they don't open while cooking. Cover the saucepan and simmer for 40-45 minutes or until liquid is absorbed and the rice is cooked. If necessary add more water to prevent sticking. Cool uncovered in the saucepan. Serve warm or at room temperature or even cold with lemon juice. Allso great dipped in"Tzatziki" sauce or minted flavored yogurt (mix a couple of tsp chopped mint in a cup of yogurt) Kali orexi! (Have a good appetite)