"Dolmathakia Yialantzi" Stuffed Grape Leaves
To make these you need to have available time. Yes, labor intensive but well worth your time & effort to make them. Store in the fridge...I can't say for how long cause among my family they usually don't last more than a couple of days. When served for a dinner party they're gone in no time. ENJOY!
Recipe & pictures are from a Greek cookbook I have been using for many years.
- vine leaves, fresh or jar
- grated onions or 10 finely chopped green onions
- 1/2 c
- olive oil
- 1 c
- white short grain rice
- 5 Tbsp
- finely chopped dill, parsley or mint or combination of 2 or 3 of the herbs
- salt & freshly ground black pepper
- lemons, juice only
- water to cover
If using bottled or canned wash thoroughly to remove salt. If you feel they are not tender enough, they also can be blanched for about 3 minutes.. Lay drained leaves on paper towels.
Roll bottom of leaf over the filling once, then fold both sides and then continue to roll. Not too tightly to give rice room to expand. (Like tiny spring roll)
If necessary add more water to prevent sticking. Cool uncovered in the saucepan. Serve warm or at room temperature or even cold with lemon juice. Allso great dipped in"Tzatziki" sauce or minted flavored yogurt (mix a couple of tsp chopped mint in a cup of yogurt)
Kali orexi! (Have a good appetite)