DOLMATHAKIA STUFFED GRAPE LEAVES
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
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
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