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Stuffed Grape Leaves (Dolmadakia)
A wonderful, beloved dish full of aromas. It's like seeds; once you start, you can't stop. Recipe from my dear mom.
Stuffed Grape Leaves (Dolmadakia)
A wonderful, beloved dish full of aromas. It's like seeds; once you start, you can't stop. Recipe from my dear mom.
Cooking Instructions
- 1
Soak the rice in a bowl of water for an hour. Rinse well until the starch is removed. Add a little lemon to the rice.
- 2
Add half of the olive oil along with the onions and green onions, and sauté until wilted. Add the rice and mix well until coated with oil.
- 3
Add three cups of water, the remaining herbs, and season with salt and pepper. Simmer until the water is absorbed, then turn off the heat.
- 4
For the grape leaves: After washing them well, separate them into groups of ten with the stems and blanch them briefly. Once they change color, remove and dry them. Place them on a plate in a way that allows easy separation. Cut off the stems.
- 5
Take a leaf and with the side where the veins are visible, place a little rice and roll it up.
- 6
Place them in a circular pattern in the pot. Pour the remaining oil over them and cover with lukewarm water. Place a plate on top of the stuffed leaves and cook for about 40 minutes on low heat.
- 7
Enjoy your meal!
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