DOLMADAKIA (STUFFED GRAPE LEAVES)
I've had them out of a can (yuk!) now want to make them from scratch - someday, LOL. Times are just a guess on this one.
Provided by Julie Bs Hive
Categories Spanish
Time 1h40m
Yield 30 rolls
Number Of Ingredients 11
Steps:
- Heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use). Sauté onions with salt until transparent. Add pepper and rice, cook 10 minutes, stirring frequently. Add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. Cook 10 minutes or until liquid is absorbed. Correct seasoning.
- Rinse grape leaves very well; drain, separate very carefully. Place shiny side down. Put about 1 tablespoon filling on each leaf near base. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.
- Line bottom of kettle with several of the imperfect leaves (to prevent sticking). Arrange rolls in kettle, side by side, in layers. Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. Weight down with heat proof plate. Simmer gently 25 minutes. Add remaining 1 cup water, simmer 25 minutes more. Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. Serve at room temperature.
Nutrition Facts : Calories 111.8, Fat 7.7, SaturatedFat 1.1, Sodium 727.5, Carbohydrate 10.4, Fiber 0.8, Sugar 0.7, Protein 1.7
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Geaind Mengal
[email protected]These dolmadakia were easy to make and turned out great! I served them with tzatziki sauce and they were a hit.
RubenIsAGamer
[email protected]I'm not a fan of grape leaves, but I loved these dolmadakia! The filling was so flavorful and the grape leaves were cooked perfectly.
Mukta Islam
[email protected]These dolmadakia were delicious! The grape leaves were tender and the filling was savory and flavorful. I will definitely be making these again.
Luban Decent
[email protected]The dolmadakia were good, but I found the filling to be a bit dry. I think it would have been better if I had added some more liquid to the mixture.
Soniya Rai
[email protected]I found this recipe to be a bit too complicated. There were a lot of steps involved and it took me a long time to make. The dolmadakia were good, but I don't think they were worth the effort.
jinky Abeleda
[email protected]These dolmadakia were a bit too tangy for my taste, but I think that's just a matter of personal preference. The filling was well-seasoned and the grape leaves were tender, so I would still recommend trying this recipe if you're a fan of tangy stuffe
DLKO 77
[email protected]I've tried other dolmadakia recipes before, but this one is by far the best. The filling is perfectly seasoned and the grape leaves are cooked to perfection. I will definitely be making this recipe again and again.
liibaancalasow liibaancalasow
[email protected]These dolmadakia were easy to make and turned out great! I used a combination of ground beef and lamb for the filling, and it was delicious. The grape leaves were also very tender and flavorful.
Moazzam Naar
[email protected]I'm not usually a fan of stuffed grape leaves, but these were amazing! The filling was perfectly seasoned and the grape leaves were tender and flavorful. I'll definitely be making these again.
Kgotla Mogaetsho
[email protected]These dolmadakia were a hit at my last dinner party! Everyone loved the delicate flavor of the grape leaves and the savory filling. I will definitely be making these again.
Miguel carps
[email protected]I've made dolmadakia several times using this recipe and it always turns out delicious! The grape leaves add a unique flavor and texture to the dish, and the filling is savory and satisfying. I highly recommend trying this recipe if you're looking fo