Greek Stuffed Grape Leaves (Easy Recipe!) Dolmadakia
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- Опубликовано: 11 сен 2024
- Grape Leaves (affiliate) Link: amzn.to/3xDueTj
Print this recipe here: www.dimitrasdi...
Ingredients
8 ounces grape leaves from a jar, rinsed, drained, and stems removed
1/2 cup long grain rice
3/4 cup olive oil
1 onion, finely chopped
1 cup water
2 lemons, juiced (1/2 cup or more)
3-4 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried dill or 1/4 cup fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Sauté onions with 1/3 of the olive oil over medium low heat about 10 minutes or until very soft and lightly golden. Do not brown the onions.
Add rice and mix to combine.
Pour 1 cup water, half of the lemon juice, salt and pepper. Bring to a boil and then simmer for 6-7 minutes or until the rice absorbs all of the liquid. At this point the rice is only par boiled.
Add all the herbs and mix well. Cool completely.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand a bit more while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
Place the dolmades seam side down and very close together over the bed of leaves.
Pour the remaining olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour enough water to just cover the dolmades.
Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to simmer and cook (covered) for 35-40 minutes.
There will still be some liquid in the pot. Allow to cool for at least 30 minutes and the juices will be absorbed.
Transfer them to a platter and drizzle some olive oil over them. Serve with delicious tzatziki sauce and lemon wedges.
Enjoy! Kali Orexi!
Notes
When working with store-bought grape leaves in the jar, sometimes the leaves will be small and torn so always start with double the amount than what the recipe calls for. You can always make a quick batch of extra filling to use up extra grape leaves. The torn and small leaves can be used to line the bottom of the pot.
Try not to overstuff the grape leaves. The rice will expand during cooking.
If using fresh grape leaves, blanch them in boiling water and drain.
The cooked dolmadakia will keep fresh in the refrigerator for 5 days.
Music Used:
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This is my favorite way, just rice, onions, olive oil, lemon juice, parsley, mint, and dill! That’s 7 ingredients + grape leaves. BEST SNACK EVER!
So good!
I make mine the very same why, but add roasted pine nuts! Delicious.
Love Greek culture and cousin, love and respect from Glendale, California.
Looks good! I couldn't help laughing when you poured your "1/4 cup of olive oil!" 🤣 That's a Greek quarter cup!
Yes it was! lol :)
I was thinking the same thing!!!😂
I have a jar of grape leaves since winter and I have not had the courage to try making dolmades. Now I am re-inspired.
I can't wait to try this one! I've always loved dolmades, but never thought to make them at home before. Thanks so much for this recipe.
You are so welcome!
One of my favorite foods. I make them the same way you do, but also add ground turkey. And thirty minutes before serving, I pour the mixture of pomegranate molasses, sugar and apple cider vinegar over dolmas, which gives them a sweet tart taste! It is SO good! Thank you for sharing this yummy recipe.🙏🏼❤️
Thank you so much for this delicious recipe! My parents had vine leaves growing in their yard and made these all the time😋
Nothing beats fresh grape leaves. Enjoy!!
I love love love domathes!
I love this channel so much
I can’t wait to make them!! Thanks
You're welcome :)
Making the recipe now. Most difficult part was getting the grape leaves out of the jar ! The leave were in perfect condition. Can wait to finish the recipe.
I just discovered your channel and I'm loving your recipes and the way you format your videos. Thank you for sharing your delicious dishes!
Oh yes, these are my favorite. They look so delicious and so tempting once you start eating them we can’t stop you made them. Perfect. I will try. Thank you my friend for sharing such a yummy and delicious recipe. Enjoy your weekend. Enjoy your family and God bless everyone.🙏😋💕🇬🇷🌍
Thank you so much 🤗
Nice work. The Orlando brand grape leaves is the only one's i like to use to make hot dolmades mainly because they're always bigger, and better quality. However the other brands of grape leaves work great for cold dolmades.
Love these. Love sll your recipes. We make them too but add shredded zucchini and carrots. We don't cook the rice before. It was a recipe from my aunt in Greece. You should try it.
That is awesome! I will try it :)
@DimitrasDishes if you have the time, let me know if you like it.
I have been looking for this recipe for a long time. Cant wait to get into the kitchen.
Have fun!
Thanks!
Thank you so much!!
Yummy 😋
I also add toasted pine nuts and chopped tinned tomatoes to my meatless dolmas
Sounds delicious!!
We do pine nuts in ours also.
Love it
Would love the LAMB SHISH KEBAB recipe that is saturating Dearborn Michigan and its surrounding area! It is not the Greek version Souvlaki, Not the ground lamb burger, nor the mint or lemon juice version. They all have it but us! Ooooh! La Marsa! ;)
I made them once and it came out hard and leathery. I used a quickpot for 40minutes, is that why? I used kronos, the only brand in Rochester ny i found
Good news!
I went to make the prasorizo,and realized I was low on arborio. Subbed whole wheat orzo, and it worked out! Not as creamy as with arborio, but it worked
That’s a great idea!! I’ll make it that way too next time 😊
@DimitrasDishes I do prefer the arborio.
BTW, there are still discrepancies between video and website. Website says 5C water, video says 6. Video mentions garlic, website has omitted garlic completely.
And I cannot believe that you say this makes for servings! I have turned it into six servings, and even still, that is too much. I cannot get in two cups of this stuff unless it's the only thing I'm eating!
I will take a look. Thanks so much for letting me know :)
@DimitrasDishes yw! Still amazed at the amount it makes! 😋
5 minutes before the grape leaves are done, add 1/2 tsp of salt and a half a cup of lemon juice. Yum! ;-)
🙏
I do not cook my mixture first. I like to add pine nuts to mine. Just cook them about one hour.
Sounds good! Is the filling hard to handle when it isn't cooked? I've never made them that way :)
That's how I cook mine, not hard at all to handle. Cook a little more just over an hour❤
Hello Dimitra - I have tried your Dolmadas recipe twice now. Love the stuffing but my grape leaves are bitter/strong tasting even if I wash multiple times. Any idea what I am doing wrong or what else I can do ?? Thank and sending 💕from Canada 🇨🇦
Boil them on their own for 30mins first before using them
love stuffed grape leaves. you mentioned that you would post the recipe for the meat filled but I dont see it. would you please post the recipe for the meat filled? thank you
She made it years ago with avgolemono sauce search it it's usually 1st vid
The only issue is finding grape leaves for sale.
Are there any middle eastern groceries near you?
I have a Lebanese market 1/2 hour away. Havent ever looked, but I'm willing g to bet that they have them
@@LindaC616 I just looked and there actually is one somewhat close by to my surprise. I will have to check it out soon and see.
@spongeblawb8022 yay! Good luck!
The one that is half an hour from me has some amazing baklava because it's made with cashews or pistachios and doesn't have way too much syrup on it.
I followed your recipe and didn’t roll them tight but quite a few opened up. Any tips to keep them closed? Maybe I added too much water when they were cooking.
You don’t need to roll them tight but you need to pack them well in the pot and make sure you put a flat pate on top to weigh them down and keep them in place when boiling.
❤
Is there anything different you would do if you are using fresh grape leaves?
Fresh grape leaves have to get blanched for a few minutes to soften. Enjoy!!
@@DimitrasDishes thanks!
Dolma
👍
What size pan and brand did you use?
Here’s the affiliate link: amzn.to/4eEqEsT
@@DimitrasDishes can you use regular long grain rice and do you rinse it first?
Why do u put a plate on top while cooking them
To keep them from floating.
How come a lot of people are saying that you can't eat rice after twenty four hours but it's o k to eat them like this within seven days or so
Lemons offer acidity, a preservative affect.
Why not? We always use our leftover rice.
@@ninahannum1894people who order Chinese and then leave it sitting around for an hour or two, don't realize that bacteria is growing and they can get food poisoning. Even if rice has been in your fridge for 4 or 5 days, it's time to toss it
First, like, first comment ❤
You're the best!
The word dolma is a Turkish word. It is in the Turkish dictionary, which means stuffed. The word Dolma is not only used as the name of the food, which is stuffed grape leaves but also the word literally means stuffed, having something, a cavity filled with materials. Dolma is used anywhere you would use the word stuffed in English. In cooking, in art. For example, bell pepper dolma; dolma toys, When a Dutch makes a sushi video or serves it in their restaurants that doesn’t make sushi a Dutch food. Same goes with Dolma, it is a Turkish food, it is a Turkish word, Irrefragable. The word dolma does not exist in the Greek dictionary. Just like the words yogurt, baklava which are also Turkish. Growing up in Turkey my grandmother made dolma every weekend, now I make it just like hers. It is Turkish, found by Turks. Look it up! Cook whatever you want, be careful though when you cross cultures. Making your video wretched in the eyes of Turkish people. That’s not a cook’s place to boldly talk about, unless, otherwise you are a licensed, credible historian!
Mate, you’re just wretched to begin with. Greeks have been making this food since ancient times. When the Turks invaded Anatolia the indigenous Greeks were forced to speak Turkish during the Ottoman Empire. Everything Greek got replaced with a Turkish name. The Greeks and Turks share many dishes and there’s a Greek version and Turkish version. Over the decades you start to notice that the Turkish version gets adjusted to become more like the Greek version and it goes to show that the Greek version is superior. Anatolia is Greek word 😛 and by your logic just because Turks are living there does not make it Turkish land. Both cultures are almost identical and very beautiful. If you don’t like dolmades go watch a video on dolma and get some help if you can’t shake your wretched energy
@gulaybilen6444 go cry about it...lol
Geez!
Dolma meaning "filling" in Turkish or Dolmades in Greek, look it up OPA !!!! Lol
Love thy Neighbors 🙏🦋
I’m sorry I just unsubscribed to you videos. Your speech is very muffled and at times hard to understand.
I didn’t want to be rude and tell her, but she sounds like she has cotton in her mouth. And she has the greatest Greek recipes.
It sounds like you’ve got a build up of wax in your ears and they likely need to be cleaned. Otherwise check the sound settings on your device. All the best! 😊
❤