Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima

Name: Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima
Total time: 60 s
Cuisine: American
Ingredients: 1 1/2 lb grape leaves; 1 1/2 lb ground meat; 2 large onion, grated; 12 scallions, diced; 1 1/2 cup rice; 1/2 cup chopped dill; 1/2 cup chopped mint; 1/2 cup chopped parsley; 4 eggs; 1 juice from lemon; salt and pepper; 1 olive oil; 3 bouillon cubes

voula.g @cook_3953971

Queens, NYC

These can be made with or without meat. I have been practicing so that one day they will be perfect, like how my grandmother made them! This summer I'm looking forward to using fresh grape leaves too

voula.g @cook_3953971

Queens, NYC

These can be made with or without meat. I have been practicing so that one day they will be perfect, like how my grandmother made them! This summer I'm looking forward to using fresh grape leaves too

Saved

Ingredients

1 mins

1 1/2 lbgrape leaves
1 1/2 lbground meat
2large onion, grated
12scallions, diced
1 1/2 cuprice
1/2 cupchopped dill
1/2 cupchopped mint
1/2 cupchopped parsley
4eggs
1juice from lemon
salt and pepper
1olive oil
3bouillon cubes

Saved

Steps

1 mins

1

Rinse grape leaves and blanch for 3-5 minutes, drain and let cool
2

Combine ground meat (I used beef, you can use a beef and pork combo if you like) with onion, scallions, herbs, rice and 2 eggs. Mix thoroughly.
3

Add olive oil to large deep pan. Use a spoonful of mixture and form cylinder shape in your palm. Place the filling into the center of the grape leaf (shiny side should be down) and fold in the sides and roll up.
4

Arrange the dolmadakia tightly into the pan with the seam down. Pour in oil and a cup of water with dissolved bouillon cubes. There should be enough to cover the rolls. Take a large inverted plate and place it over the dolmadakia to keep them from opening as rice cooks. Simmer over medium-low heat for about an hour till the rice has absorbed the water. Make sure to check on them and add water as needed.
5

For the egg-lemon sauce: Beat two eggs with lemon juice and then beat in one cup of the pan juices. Pour over the dolmadakia, shake gently to distribute.