How to Prepare Perfect Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima

Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima. This favorite stuffed grape leaf has dill, mint, ground beef, and rice. These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. Dolmadakia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common.

Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish. Delicate grape leaves are stuffed with rice, onions, oil and spices to make this world-renowned specialty. Responding to somebody, cooking is really object quite simple. As well as that they prize to cook and have superb cooking skills, they are also sharp in filtering each dish so that it becomes delicious food. Likewise for cook Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima, Certain, though, cannot cook, so they have to search and see easy-to-follow recipes. You can cook Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima using 13 ingredients and 5 steps. Here is how you pervert it.

Ingredients of Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima

  1. You need 1 1/2 lb of grape leaves.
  2. It's 1 1/2 lb of ground meat.
  3. It's 2 of large onion, grated.
  4. Prepare 12 of scallions, diced.
  5. You need 1 1/2 cup of rice.
  6. You need 1/2 cup of chopped dill.
  7. Prepare 1/2 cup of chopped mint.
  8. You need 1/2 cup of chopped parsley.
  9. Prepare 4 of eggs.
  10. You need 1 of juice from lemon.
  11. You need of salt and pepper.
  12. Prepare 1 of olive oil.
  13. You need 3 of bouillon cubes.

The Greek stuff grape leaves (dolmades) with everything from ground meats or poultry to minced seafood to a thick avgolemono sauce, and they serve them as appetizers, main courses and even cold picnic snacks. · Greek stuffed grape leaves (dolma) the stuffing is a mix of rice, lemon, onions, dill, mint and pine nuts. Dolmadakia Avgolemono - Classic Greek Leaves Recipe in lemony sauce. The leaves are stuffed with rice, herbs and meat. You can also skip the meat to make it a vegetarian meal.



Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima instructions

  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..

Stuffed Grape Leaves (Greek Dolmades) are often served as part of a meze (appetizer) plate. Too often they come from a can and are not fresh. These can either be a main dish or an appetizer, depending on your appetite. These small bundles of meat and rice wrapped in grape leaves are a. These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer!

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