DOLMADAKIA ( STUFFED GRAPE LEAVES)

Dolmadakia ( Stuffed Grape Leaves) image

Provided by Leslie in Texas

Categories Greek

Time 1h25m

Yield 48 stuffed leaves, 10-12 serving(s)

Number Of Ingredients 10

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1/2 cup long-grain rice, uncooked
1 1/2 cups onions, diced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill weed, chopped
1/4 cup currants
2 tablespoons pine nuts
1/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1 (16 ounce) jar grape leaves, drained

Steps:

In saucepan heat 1 cup water to boiling;add rice.
Return to boiling and cover; reduce heat.
Simmer 10 minutes;drain.
In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
Remove leaves from jar and unroll; rinse in warm water and drain.
Cut off stems and place leaves underside up, with stem ends toward you.
Spoon a heaping teaspoonful of rice filling near the stem end of each.
Fold lower edge of leaf over filling to cover.
Fold in sides and roll up from stem end.
*Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking.
Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
Heat water to boiling;cover and reduce heat.
Simmer about 45 to 50 minutes.
Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days.
To serve, arrange on a platter with feta cheese and Greek olives.