Foodbook #712 Greek Dolmades - Stuffed Vine Leaves

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Good morning my friends, a classic traditional Greek recipe for you today that I totally recommend to try it , let’s see how we do it

Ingredients

80 tender vine leaves (400g)
2 cups Carolina rice
2 onions, finely chopped
2 bunches of chopped spring onions
1 cup olive oil
1/2 bunch chopped parsley
1/2 bunch dill chopped
1/2 bunch of chopped mint
1 lemon
1 grated tomato
salt
freshly ground pepper

For the yogurt sauce

200 g strained yogurt
juice of 1 / lemon
3 tbsp. olive oil
3 tbsp. cold water
1 tbsp. chopped dill
1 tbsp. chopped mint
salt

Preparation

first soak the rice in a bowl of water for 1 hour. Then put it in a colander and rinse it under running water to remove the starch. Drain well. Put the rice in a bowl. Squeeze 1 lemon in the rice for the yolk dolmadas and stir.

Heat half the olive oil and sauté on a low heat the dried onions and spring onions for 3΄-4΄.
Add the rice and mix well, to be oiled.
Add 2 cups. water and simmer for 6΄-7΄, until the rice drinks its liquids.
Season with salt and pepper and sprinkle with herbs.
Grate the tomato in the filling and mix it well, let the filling cool a bit
Meanwhile, boil the vine leaves for a few minutes and put them in a bowl of cold water.
We drain them.
Remove any thick nerves at the edge of the vine.
We take a vine leaf in our palm, with the nerves facing up, to see them, we put a spoonful of filling, we close the two sides and then we wrap the dolma in a roll.
We make the rest in the same way.

Lay the bottom of the pot with vine leaves.
Place between the stalks of the herbs that we put in the filling.
Place the dolmadas in a row in the pot, with the joint facing down and close together.
Drizzle the gialatzi dolmadas with the rest of the olive oil and cover with a plate so that they do not unfold during cooking.
We place a weight on the plate.
Pour over with water, just enough to cover them.
Simmer the dolmadas gialatzi until the water is saved and the dolmadas from Argyro are left almost with their oil, for about 20΄. Leave the dolmadas in the pot for 10 minutes off the heat and then serve.
Serve plain at room temperature with a little lemon.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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