Dolmathakia Stuffed Grape Leaves With Rice And Herbs Recipes

STUFFED GRAPE LEAVES WITH RICE AND HERBS (DOLMADES)

Steps:

• Bring a large pot of water to a simmer. Rinse well the grape leaves under running water. Add them to the hot water a few at a time, and blanch them stirring gently for 4-5 minutes or until pliable. Drain leaves and place them on a clean towel to cool. Trim the hard stems and any hard veins from the leaves, set them on paper towels to dry while you prepare the filling.
• To a skillet add ½ cup of the olive oil and lightly sauté the onion and scallions under medium heat. Add the rice and sauté for 3 minutes, stirring to coat. Add the water and cook the rice for 5 minutes more, or until all the liquid is absorbed. Mix in the dill, parsley, salt & pepper and remove from heat. Allow the mixture cool.
• Cover the bottom of a 5-qt. pot with 3-4 large grape leaves. Choosing the smaller (and most tender) leaves, place a few of them on a work surface, with the stem side facing up. Working with one grape leaf at a time, place about a scant tablespoon or less of the rice mixture near the stem end of the leaf. Fold the stem end over the filling and then fold the right and left sides over the top. Roll to create a tight cylinder - it should be snug but not overly tight as it will expand as the rice cooks. Transfer each stuffed grape leaf, seam side down, to the pot. Repeat with remaining grape leaves and rice mixture, fitting each one snugly in the bottom of the saucepan.
• Whisk remaining oil, lemon juice, and 1 cup of warm water in a medium bowl, sprinkle with some salt and pour carefully over the stuffed grape leaves. Cover stuffed leaves with an inverted heatproof plate to keep them submerged; bring liquid to a boil. Reduce heat to medium-low and simmer until the grape leaves are tender and the rice filling is cooked through, about 40-50 minutes. Remove plate and transfer stuffed leaves to a serving dish; pour some of the cooking liquid over the top and serve at room temperature. Plain yogurt or tzatziki goes well alongside this classic dish.

DOLMATHAKIA (STUFFED GRAPE LEAVES WITH RICE AND HERBS)

Steps:

• Gather the ingredients.
• Rinse the leaves well to remove brine.
• Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
• In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.
• Stir in the rice, parsley, dill, pine nuts, mint, salt, and pepper. Taste test and adjust the seasoning as desired.
• Remove from heat and stir in the lemon juice. Allow the filling to cool about 10 minutes.​
• Line the bottom of a heavy saucepan with 2 or 3 grape leaves (use the broken or torn ones for this).
• Roll the dolmathakia by placing a leaf with the stem toward you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
• Place a tablespoon of filling in the bottom center of the leaf, just above the stem.
• Fold the bottom section up to cover the filling.
• Fold the sides in toward the center.
• Continue rolling the packet up toward the top point of the leaf.
• Place the rolls in layers, seam-side down, in the saucepan.
• Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about 1 inch.
• Place an inverted heatproof plate on top of the rolls to keep them submerged in the water.
• Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through.
• Serve and enjoy!

"DOLMATHAKIA YIALANTZI" STUFFED GRAPE LEAVES

Steps:

• If using fresh vine leaves, blanch them first by dipping in boiling water for 3-5 minutes, depending on thickness of leaves. Remove leaves and place them in a bowl and cover with cold water to cool. If using bottled or canned wash thoroughly to remove salt. If you feel they are not tender enough, they also can be blanched for about 3 minutes.. Lay drained leaves on paper towels.
• Gently saute the onions in 4 Tbsp. of olive oil, then stir in the rice and saute a few minutes more, 5-6 minutes total.. Add the dill or the combination you prefer and season with salt and pepper.
• On a clean counter or table spread leaves open with shiny side down and cut stem. The filling will go on the non-shiny surface. Place 1/2-1 Tbsp of filling (depending on size of leaf)on the bottom part of the leaf, where the stewm was. Roll bottom of leaf over the filling once, then fold both sides and then continue to roll. Not too tightly to give rice room to expand. (Like tiny spring roll)
• Line the bottom of a deep saucepan with a layer of unfilled vine leaves. On top arrange the stuffed vine leaves in layers with the seem down. Pack them tightly so they don't open-unroll.
• Add the lemon juice, the remaining olive oil, salt and pepper and enough water to cover the stuffed vine leaves. Weigh down the stuffed vine leaves with a plate. This is to ensure they don't open while cooking. Cover the saucepan and simmer for 40-45 minutes or until liquid is absorbed and the rice is cooked. If necessary add more water to prevent sticking. Cool uncovered in the saucepan. Serve warm or at room temperature or even cold with lemon juice. Allso great dipped in"Tzatziki" sauce or minted flavored yogurt (mix a couple of tsp chopped mint in a cup of yogurt) Kali orexi! (Have a good appetite)

"DOLMATHAKIA AVGOLEMONO" MEAT STUFFED GRAPE LEAVE

Steps:

• 1. If using fresh grape leaves, wash and blanch them by dipping in boiling water for 3-5 minutes, depending on thickness of leaves. Remove leaves and place them in a bowl and cover with cold water to cool. Cut off the stems. If using bottled or canned wash thoroughly to remove salt. If you feel they are not tender enough, they also can be blanched for about 3 minutes.
• 2. To prepare filling, soak the rice for 10 minutes in hot water and drain. In a bowl, combine ground beef, rice, onions, olive oil, parsley, dill or mint, juice of 1 lemon, 1/2 tsp salt and pepper. Mix well by hand.
• 3. To stuff the leaves , place a teaspoon of stuffing on the non-shiny surface of each grape leaf at the point where the stem was. Fold up the bottom of the leaf over the filling, then each side inward and roll up loosely but firm to give mixture room to expand while cooking. Repeat until all the filling has been used.
• 4. Line the bottom of a heavy-bottomed pot with broken or unused leaves. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll while cooking. Layer them all in the pot (I usually get 2-3 layers). Place several unused leaves on the top. Weigh down the dolmathakia by placing a heavy plate upside down on top of the dolmathakia. Add 2 cups of water to the pot and cover. Bring the water to a gentle boil. Add the remaining lemon juice, remaining salt, pepper and olive oil. Reduce heat to low and simmer for approximately 50-70 minutes. Check to see if done. If the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time differs on type of pot used and the stovetop element.
• 5. Avgolemono: Traditional Greek Egg-Lemon Sauce This creamy sauce works wonderfully with most vegetable dishes - casserole and steamed - and is a favorite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend. Ingredients: 2-3 eggs, separated juice of 2-3 lemons broth from the dish being cooked Preparation: With a fork beat eggs both yolks and whites), slowly add the lemon juice. While beating or whisking continuously, slowly add 2-3 ladlesful of broth. Add the avgolemono sauce on the dolmathakia- in the pot and shake the pot in a circular way so the sauce covers all the dolmathakia. Don't stir with fork or spoon cause the dolmathakia will break. Cover with a towel for 10 minutes and then serve.
• 6. Serving: Individual servings of dolmathakia are 4-5 pieces on small plates as an appetizer, however they can also be used as a side or main dish. Storage: These will keep well in the refrigerator for several days. Return to room temperature before serving. Drizzle olive oil on top and cover to store. These can also be frozen. If you do freeze, reheat in the microwave or by steaming and serve warm. Don't just thaw and eat. It is always best to make the Egg Lemon Sauce fresh. Tips: With any leftover filling you can stuff vegetables like tomatoes, peppers, zucchini and eggplant. To make as a main course, use larger grape leaves and increase the amount of filling to 1 Tbsp on each leaf.

DOLMADAKIA (STUFFED GRAPE LEAVES)

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.

DOLMATHAKIA STUFFED GRAPE LEAVES

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.