Dolmathakia Yialantzi

Name: Dolmathakia Yialantzi
Cuisine: British
Ingredients: 250 g grape leaves; 1 bunch spring onions, finely chopped; 2 onions, grated; 250 g short grain white rice; 1/2 bunch parsley, finely chopped; 1/2 bunch dill, finely chopped; spearmint to taste, finely chopped; 1 cup olive oil; 1 1/4 cup boiling water; juice of 1 1/2 lemons; salt, pepper

Cookpad Greece @cook_8238176

Greece

Grape leaves, stuffed with rice.

Recipe by lenale

Grape leaves, stuffed with rice.

Recipe by lenale

Cookpad Greece @cook_8238176

Greece

Grape leaves, stuffed with rice.

Recipe by lenale

Grape leaves, stuffed with rice.

Recipe by lenale

Saved

Ingredients

250 ggrape leaves
1 bunchspring onions, finely chopped
2onions, grated
250 gshort grain white rice
1/2 bunchparsley, finely chopped
1/2 bunchdill, finely chopped
spearmint to taste, finely chopped
1 cupolive oil
1 1/4 cupboiling water
juice of 1 1/2 lemons
salt, pepper

Saved

Steps

1

Wash and blanch the leaves in boiling water for 2-3 minutes. Remove and refresh in cold water, let drain.
2

In a bowl, combine all the filling ingredients (spring onions, onions, parsley, dill, mint, rice, salt, pepper, 1/2 of the oil).
3

Spread out one leaf onto a plate, rough side up.
4

Place some filling on the stalk end of the leaf.
5

Fold over the stalk end of the leaf to cover the filling.
6

Tuck in each side of the leaf,
7

And continue rolling gently until the filling is completely enclosed into a tight roll.
8

Cover the bottom of a casserole pot with left over leaves. Place the dolmathakia on the leaves, join side down, packed neatly side by side in rows.
9

Add the boiling water, the lemon juice, and the rest of the olive oil. Place a plate upside down over the dolmathes, for some weight, place the lid on, and simmer gently till the rice is done.