Dolmadakia Stuffed Grape Leaves Recipes
DOLMADAKIA ( STUFFED GRAPE LEAVES)
This is a meatless version of stuffed grape leaves. It's originally from a magazine that featured a Greek Gourmet Dinner Party menu and recipes and I first served this in November of 1981. You can sub 2 teaspoons of dried dill for the fresh dill, but the fresh dill is definitely better!This can be made up to 2 days ahead. Make plenty- they're addictive!
Provided by Leslie in Texas
Categories Greek
Time 1h25m
Yield 48 stuffed leaves, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan heat 1 cup water to boiling;add rice.
- Return to boiling and cover; reduce heat.
- Simmer 10 minutes;drain.
- In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
- Remove leaves from jar and unroll; rinse in warm water and drain.
- Cut off stems and place leaves underside up, with stem ends toward you.
- Spoon a heaping teaspoonful of rice filling near the stem end of each.
- Fold lower edge of leaf over filling to cover.
- Fold in sides and roll up from stem end.
- *Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking.
- Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
- Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
- Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
- Heat water to boiling;cover and reduce heat.
- Simmer about 45 to 50 minutes.
- Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
- Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days.
- To serve, arrange on a platter with feta cheese and Greek olives.
Nutrition Facts : Calories 146.7, Fat 7.6, SaturatedFat 1, Sodium 1366.4, Carbohydrate 18.5, Fiber 0.9, Sugar 3.6, Protein 3.4
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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