Dolmathakia Yialantzi Stuffed Grape Leaves Recipes

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.

"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)