Dolmades Recipes

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DOLMADES

This has been passed down from my grandfather to my mother. It is a Greek recipe for stuffed grape leaves.

Provided by DKP3513

Categories     Greek

Time 1h

Yield 20 serving(s)

Number Of Ingredients 12



Dolmades image

Steps:

  • Drain, rinse and dry grape leaves.
  • Place off to the side.
  • In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
  • Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
  • Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
  • This is just like making a burrito.
  • I use toothpicks to keep the stuffed leaves together.
  • Place in at least 1 gal pot.
  • Continue until all leaves are filled and snug in pot.
  • If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
  • Cover all stuffed leaves with chicken broth adding water if you don't have enough broth, more broth if you have it on hand (you can use just water if you want).
  • Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
  • Remove about 1 quart of broth from pot and let cool down a little.
  • You want it hot just not scalding hot.
  • In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
  • Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
  • After all broth is mixed with egg & lemon slowly add to pot on stove.
  • Cover the pot and turn flame off.
  • Let sit for about 10 minutes then serve.
  • I like it tart and rich so I use more eggs and lemon then the recipe calls for.
  • You can experiment how many eggs and lemon you want for the egg lemon broth.
  • Leftover broth in pot makes good Avgolemono (Egg Lemon soup).

1 (8 ounce) jar grape leaves (about 25 leafs)
1 lb ground round
1 lb ground lamb (You can use two pounds of Ground round if you can't find ground lamb)
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, minced
1 (4 ounce) box tabouli mix (I cup raw rice if you can't find Tabuli)
1 onion, fine chopped any size you want, I prefer mild sweet onion
1 garlic clove (crushed or pressed into meat mixture)
3 (16 ounce) cans chicken broth (you can use just water if you want.)
4 lemons, squeezed or 4 lemon juice, equivalent
4 eggs

DOLMATHES

This is similar to many recipes I've found, but adjusted to my family's tastes.

Provided by Cindy

Categories     Side Dish     Rice Side Dish Recipes

Time 1h30m

Yield 7

Number Of Ingredients 8



Dolmathes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
  • Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
  • Cover with aluminum foil and bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 55.3 g, Fat 33.4 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 4.7 g, Sodium 935 mg, Sugar 6.2 g

1 cup olive oil, divided
1 ½ pounds onions, chopped
1 ¾ cups uncooked white rice
2 lemons, juiced
2 tablespoons chopped fresh dill
½ cup chopped fresh parsley
2 tablespoons pine nuts
1 (8 ounce) jar grape leaves, drained and rinsed

DOLMADES (STUFFED GRAPE LEAVES)

Provided by Tyler Florence

Categories     appetizer

Time 1h40m

Yield about 30 dolmades

Number Of Ingredients 12



Dolmades (Stuffed Grape Leaves) image

Steps:

  • To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
  • Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
  • To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
  • Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams

1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER

A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!

Provided by LJ in San Francisco

Categories     White Rice

Time 3h

Yield 8 serving(s)

Number Of Ingredients 16



Dolmades - Authentic Greek Stuffed Grape Leaves W/ Meat (Souther image

Steps:

  • Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
  • Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
  • In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
  • Serve with Greek yogurt and lemon wedges.

1 (16 ounce) jar grape leaves (I like Orlando brand)
olive oil or 4 tablespoons butter
lemon
Greek yogurt (Fago brand if available)
4 cups chicken broth
2 lbs ground beef
1 -2 large onion, chopped
1 cup white rice
2 eggs
1 cup dried mint
2 tablespoons butter, softened
3/4 bunch fresh parsley, chopped
dill, according
3 -4 tablespoons lemon juice
salt, according
pepper, according

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