DOLMATHES ( MEAT STUFFED GRAPE LEAVES)
Another Greek recipe thet I've collected. This one is from a 1980 Bon Apetit magazine that featured a Easter Feast from the Greek Islands with featured Greek chef Theonie Diakkidis Mark who was born on the island of Rhodes.Try to use the fresh dill weed for a superior flavor! These may be made ahead of time and kept refrigerated or frozen until needed.
Provided by Leslie in Texas
Categories Greek
Time 1h15m
Yield 4 1/2 dozen appetizers
Number Of Ingredients 13
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.
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Shahzain Shaikh
[email protected]I would highly recommend this dolmathes recipe to anyone who loves Greek food.
Juanita Smith
[email protected]These dolmathes were a bit pricey to make, but they were definitely worth the splurge.
Joshua Campbell
[email protected]I'm not a huge fan of grape leaves, but these dolmathes were surprisingly delicious.
Shahzaib Ahmed
[email protected]These dolmathes were a bit time-consuming to make, but they were definitely worth the effort.
Abbey
[email protected]I'm so glad I tried this dolmathes recipe. It's a new favorite!
Jay Perez
[email protected]These dolmathes were a labor of love, but they were totally worth it.
Samantha sansome
[email protected]Thanks for sharing this amazing dolmathes recipe!
Kaveesh Malshan
[email protected]I can't wait to make these dolmathes again!
APJ Abdul Motalib
[email protected]These dolmathes were the perfect appetizer for my party.
R1pper
[email protected]I'll definitely be adding this dolmathes recipe to my regular rotation.
Lisa Rush
[email protected]These dolmathes are a must-try for any fan of Greek food.
sabin khadka
[email protected]I would give these dolmathes a 4 out of 5 stars.
Rozan Raheem
[email protected]Overall, I thought these dolmathes were pretty good. I would definitely make them again.
Sandhya BK
[email protected]The grape leaves were a bit tough. I think I'll soak them in hot water for longer next time.
nischal mali
[email protected]The dolmathes were a bit too oily for me. I think I'll drain them on paper towels next time.
Brendan Breen
[email protected]These dolmathes were a little bland for my taste, but they were still good. I think I'll add some more spices next time.
Shuvo Mia
[email protected]I'm new to cooking dolmathes, but this recipe was easy to follow and the results were amazing. The dolmathes were so flavorful and juicy.
Aliah Costas
[email protected]These dolmathes were delicious! I made them for a Greek night dinner party and they were a huge success. Everyone loved them and asked for the recipe.
Dylan Haines
[email protected]I've been making dolmathes for years, and this recipe is one of the best I've tried. The addition of dill and mint really elevates the flavor.
Tayleen
[email protected]These dolmathes were a hit at my last dinner party! The filling was flavorful and moist, and the grape leaves were perfectly tender. I'll definitely be making these again.