DOLMADAKIA (STUFFED GRAPELEAVES WITH RICE)
- 16 oz Grape leaves
- 3/4 c Extra virgin olive oil
- 3 Onions -- more if desired
- (shredded or minced finely)
- 1 3/4 c Rice
- 1 Lemon, juiced
- - or more, to taste
- Dill -- very finely chopped
- 1 3/4 c -Hot water
- 3/4 ts Salt
- 1/4 ts Pepper
- Sautee the onion with half the oil.
- Add the rice and let cook for a few minutes.
- Add the dill, the hot water and salt and pepper.
- Boil for about 5 minutes.
- Let it cool.
- Steam the grape leaves and rinse with plenty of water in a collander.
- Wrap the rice mixture with the grape leaves.
- This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most.
- It is better if two people work on it simultaneously, talking, joking etc.
- You want to make them small in size (about 1-2 inches.
- ) Do not hesitate to cut big leaves in half.
- Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good.
- You want to wrap the rice very tightly.
- You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight.
- You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, d
This page is made by Pascal Meijer