Dolmadakia Yalantzi (Stuffed Grape Leaves)

Name: Dolmadakia Yalantzi (Stuffed Grape Leaves)
Total time: 18000 s
Yield: 10 servings
Ingredients: 1.1 lbs grape leaves (about 500 grams); 3-4 large potatoes; 3 yellow onions, finely chopped; 2 bunches green onions; 1 bunch parsley; 1 bunch dill; 2 tablespoons dried mint; 1/2 cup fresh mint; 3/4 cup Carolina rice (about 150 grams); 1/3 cup olive oil (about 80 ml), plus another 1/2 cup (about 120 ml) for cooking; Salt and pepper; Juice of 2 lemons

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Dolmadakia Yalantzi (Stuffed Grape Leaves)

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Ingredients

5 hours

10 servings

1.1 lbsgrape leaves (about 500 grams)
3-4large potatoes
3yellow onions, finely chopped
2 bunchesgreen onions
1 bunchparsley
1 bunchdill
2 tablespoonsdried mint
1/2 cupfresh mint
3/4 cupCarolina rice (about 150 grams)
1/3 cupolive oil (about 80 ml), plus another 1/2 cup (about 120 ml) for cooking
Salt and pepper
Juice of 2 lemons

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Steps

5 hours

1

Blanch the grape leaves.
2

Drain them well.
3

Mix together the dill, yellow onions, green onions, dried and fresh mint, parsley, salt, pepper, rice, and 1/3 cup (about 80 ml) olive oil.
4

Slice the potatoes into rounds and layer them on the bottom of a large, wide pot. Add some of the herb stems on top of the potatoes.
5

Fill and roll the grape leaves tightly, then arrange them snugly in circles over the potatoes and stems in the pot.
6

Cover with a plate that almost fits inside the pot, leaving a small gap for steam. Add enough water to cover the dolmadakia, pour in the remaining 1/2 cup (about 120 ml) olive oil and the lemon juice, and simmer on low heat for 45 minutes to 1 hour.