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How To make Dolmadakia (Stuffed Grapeleaves with Rice)
16 oz Grape leaves
3/4 c Extra virgin olive oil
3 Onions; more if desired
(shredded or minced finely) 1 3/4 c Rice
1 Lemon, juiced
- or more, to taste Dill; very finely chopped 1 3/4 c -Hot water
3/4 ts Salt
1/4 ts Pepper
Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool. Steam the grape leaves and rinse with plenty of water in a collander. Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly. You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes. You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes. Serve then cold, with strained yogurt or taramosalata. Enjoy. Georgios Posted by: rika@informix.com (Rika Tsitsinia)
How To make Dolmadakia (Stuffed Grapeleaves with Rice)'s Videos
Dolmas | Stuffed Grape Leaves Recipe | Food Channel L Recipes
To make delicious dolmas, you need fragile vine leaves. This is one of my favorite recipes and I hope you enjoy it! Stuffed grape leaves are so unique!
@FoodChannelLN Food channel L - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 8 persons:
50 grape leaves in brine
300 g ground beef
1 cup long grain rice
1 onion
2 cloves garlic
½ tsp cumin
¼ tsp allspice
1 tsp paprika
2 tbsp tomato puree
½ bunch parsley
½ bunch dill
60 ml olive oil
200 ml chicken stock | 1 cup
Salt and black pepper
For yogurt sauce:
150 g Greek yogurt
1 clove garlic
2 sprigs mint
salt
Music: epidemicsound.com
#dolmas #grape
Greek Dolmathes (Dolma) (Stuffed Grapevine Leaves) Recipe
Dolmathes, also known as stuffed grapevine leaves, are a Greek specialty. There are many different variations of this dish, depending on the region of Greece. Some prepare it with an avgolemono (egg and lemon) sauce, others prefer a tomato sauce. Some Greeks cook the dolmathes in a pan in the oven, while others prefer to cook the dolmathes on the stovetop. In this recipe Eva shows us her unique way of preparing this classic Greek dish.
For the full recipe visit:
Ντολμαδάκια - Dolmadakia (Stuffed Grape Leaves) Eπ. 610 | Σταυρούλα Ζεγκίν
Υλικά - Ingredients:
500 γρ. αμπελόφυλλα - 500 gr. grape leaves
1 κούπα ρύζι - 1 cup of rice
2 κρεμμύδια - 2 onions
1 κούπα ελαιόλαδο - 1 cup of olive oil
1 κ.γ αλάτι - A pinch of salt
1 κ.γ. πιπέρι - A pinch of pepper
Μισό ματσάκι μαϊντανό - Parsley
Λίγο άνηθο - Dill
Δυόσμο - Mint
5 φρέσκα κρεμμυδάκια - 5 fresh onions
1 λεμόνι - 1 lemon
How to make the best Greek Dolmades - Stuffed vine leaves with rice
How to make the best Greek Dolmades - Stuffed vine leaves with rice
This is a very tasty recipe and easy to prepare for Greek Dolmades. You can serve it as a ppetizer or main dish as well. It fits with greek strained yogurt or just lemon for a vegetarian meal.
You could try also
The greek cabbage rolls
Greek vine rolls with mince
How to preserve vine leaves
Ingredients:
- 50-60 vine leaves
- 2 onions
- 100 ml olive oil
- 1 fennel root (optional)
- 2 cloves of garlic
- 200 g rice
- green onion
- Dill
- some greek mint (optional)
- juice from 1-2 lemons
- dill and parsley stalks
- 400 ml of water
- salt and pepper
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#greekcuisine #greekdolmades #stuffedvineleaves
Stuffed Grape Leaves/ Vegetarian Armenian Best Stuffed grape leaves Dolma ملفوف ورق العنب دولمة
Hello everyone and welcome to my channel, in this video I’m sharing with you one of my favorite dishes that we make all year round you’ll see this delicious stuffed grape leaves almost in every gathering. Each family has its version or a twist to it but all tastes amazing, you can also combine all the ingredients and start stuffing the leaves without cooking anything ahead. it’s just by sautéing the onion with the olive oil and cooking the tomato paste a little bit it makes a huge difference in taste. I hope you all Enjoyed it and please don’t forget to Like and Subscribe and hit the notification button to be notified with upcoming new videos !
for this dish you need:
one and a half jar of Grape leaves and I used Orlando brand
2 cups rice , basmati or any long grain rice
1 bunch parsley
1 bunch cilantro
1 bunch dill
2 onions
2 large tomatoes
1 cup olive oil
1 cup lemon juice
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon paprika
1 teaspoon black pepper
1 tablespoon sumac
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 tablespoon pepper paste
1 teaspoon dried mint or fresh mint
2 cups water
1 teaspoon salt optional to taste
2 teaspoon pomegranate molasses
1 tablespoon olive oil
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Dolmadakia: Greek Grapeleaves (deconstructed) Pilaf: Ready in 30 Mins!
Dolmadakia are one of the most popular Greek mezze (appetizers) and they do take some time to make. This quick pilaf is ready in 30 minutes and has all of the delicious flavors of those delicious stuffed grape leaves. Make a large batch and serve it for dinner tonight. Quick, easy, and as always, delicious.
Prin the recipe here:
Ingredients
1 cup roughly chopped brined grape leaves
1 onion, finely chopped
1/4 cup olive oil
1 cup rice (Basmati or Carolina), rinsed and soaked in cold water for 10 minutes
1 teaspoon salt
1/4 teaspoon crushed black pepper or to taste
1/4 cup fresh lemon juice
2-3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
1 teaspoon dried dill
lemon wedges and tzatziki for serving
Instructions
Prepare the grape leaves. Rinse them under cold water to remove some of the brine. Drain in a colander. Cut the thick stems off the bottoms of the leaves and discard them. Roughly chop the leaves and set them aside.
Add the onion and olive oil to a skillet and season them with a pinch of salt. Cook over medium heat for about 8 minutes or until soft and golden.
Add the chopped grape leaves to the skillet and cook for a minute.
Drain the water from the rice and add it to the skillet along with a cup of water, a teaspoon of salt, black pepper, and lemon juice. Mix and bring to a boil.
Reduce the heat to low and cover the skillet with the lid. Simmer for 15 minutes or until the rice is cooked.
Remove the skillet from the heat and add the herbs. Fluff the rice and serve with lemon wedges and tzatziki.
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