Authentic home cooking from Greece, with US measurements. 
Dolmadakia with Yogurt Sauce
Delicious dolmadakia with lots of herbs and a wonderful yogurt sauce from Argiro Barbarigou.
A few more secrets
If you like, add 2 tablespoons of pine nuts and 2 tablespoons of raisins to the filling. The lemon and tomato not only add flavor but also keep the rice fluffy. Slow cooking for perfect results!! I also make them in the oven, in an oiled Pyrex dish lined with leaves, place the dolmadakia on top, cover again with leaves, cover with hot water, then with aluminum foil, and bake at 375°F (190°C) for 1 hour. The recipe here
Dolmadakia with Yogurt Sauce
Delicious dolmadakia with lots of herbs and a wonderful yogurt sauce from Argiro Barbarigou.
A few more secrets
If you like, add 2 tablespoons of pine nuts and 2 tablespoons of raisins to the filling. The lemon and tomato not only add flavor but also keep the rice fluffy. Slow cooking for perfect results!! I also make them in the oven, in an oiled Pyrex dish lined with leaves, place the dolmadakia on top, cover again with leaves, cover with hot water, then with aluminum foil, and bake at 375°F (190°C) for 1 hour. The recipe here
Open in Cookpad AppSteps
- 1
Soak the rice in a bowl of water for 1 hour. Then place it in a strainer and rinse under running water, drain well. Squeeze 1 lemon over the rice and mix.
- 2
- 3
Heat half of the oil and sauté the onions with the green onions over low heat for 3-4 minutes. Add the rice and mix well, add 2 cups of water and simmer for 6-7 minutes until the rice absorbs the liquid, season with salt and pepper, and sprinkle with the herbs.
- 4
Grate the tomato into the rice filling and mix well. Blanch the grape leaves for a few minutes and place them in a bowl of cold water. Drain them. Remove the thick veins at the edge of the grape leaf.
- 5
- 6
Take a grape leaf in your palm, with the veins facing up, place a spoonful of filling, fold the two sides, and then roll the dolmadaki into a roll.
- 7
Line the bottom of the pot with grape leaves [I used sliced potatoes]. Place them in rows in the pot, seam side down, close together. Drizzle with the remaining oil, cover with a plate to prevent them from unrolling during cooking. Pour in water just to cover them, simmer the dolmadakia until the water is absorbed and they are almost left with just the oil, about 40 minutes.
- 8
Place all the ingredients in a bowl and whisk with a whisk or fork for a few minutes to make a smooth sauce. Pour over the dolmadakia and serve.
- 9
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