Best Dolmathes Recipes

DOLMATHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
• Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
• Cover with aluminum foil and bake in preheated oven for 45 minutes.

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.

DOLMATHES ( MEAT STUFFED GRAPE LEAVES)

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.

ELAINE'S DOLMATHES (STUFFED GRAPE LEAVES)

Steps:

• Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
• Line the bottom of a 3 qt pan with 3 to 4 large leaves.
• Mix remaining ingredients except water in a bowl and start rolling.
• Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
• Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
• When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.

MUM'S DOLMATHES (STUFFED GRAPE LEAVES)

Steps:

• Put the onions in a bowl with water and let them stand for 10 minutes. Wash them well and drain.
• Wash and drain the rice.
• Add in a bowl the rice, onions, the herbs, the seasonings and 1 tablespoon olive oil.
• Rinse the leaves under running water and blanch in boiling water for 2 minutes.
• Place 1 leave on a counter, shiny side down and add 1 teaspoon of the rice filling. Roll but let it loose a lot, because the rice will expand. Continue with all the other leaves.
• Place the dolmathes in a saucepan and add 2 cups of warm water. Add a pinch of salt, and the olive oil. Let it boil and reduce the heat to low. After 10 minutes add 1/2 cup of water and the lemon juice. Simmer for 30 minutes more.
• Serve cold as an appetizer or as a full vegan dinner with a salad.
• Nice served with a dollop of Greek yogurt on top.

YALANTZI DOLMATHES

Steps:

• In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it.
• Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown.
• Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil (Do not let them brown).
• Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat.
• Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid.
• In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown.
• Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat.
• Drop in the grape leaves and immediately turn off the heat.
• Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly.
• Gently separate the leaves and spread them, dull sides up, on paper towels to drain.
• Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture.
• Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water.
• Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes.
• Uncover and cool to room temperature.
• To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.