Ingredients
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50 - 60
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1/2
-
4
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1
-
2
-
2
-
2
-
2
-
1 - 2
-
1/2
-
1/2
-
1/3
-
3 - 4
-
-
Directions
Dolmathakia Stuffed Grape Leaves, Although the time to make this is little bite of heaven is teadious – it is well worth the compliments – these can be stored for up to a week plus in the refridgerator, As I now looked at all the other reviews, they all added something to this recipe I made the recipe of it is listed, and they were OK, just bland I will try other recipes next time I was just in Istanbul at the Spice Market and they were selling a stuffed grape leaf rolling machine and this made the making SO much easier!, Really nice for DH, DD (toddler) and I I did not use dill and added some canned plum tomatoes which I crushed up as another reviewer does used an unrefined extra virgin olive oil & served them warm as is and another time at room temperature with Balkan (thick) yogurt with sea salt and lemon juice stired in I would make this the same way often
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Steps
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1
Done
|
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. |
|
2
Done
|
Heat 1/2 Cup of Olive Oil Over Medium Heat, and Saut the Onion Until Soft. |
|
3
Done
|
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. |
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4
Done
|
Allow the Filling to Sit For 5-10 Minutes. |
|
5
Done
|
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.) |
|
6
Done
|
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. |
