How To make Dolmas (Greek Stuffed Grape Leaves)
1 c Long-grain white rice
1 c Plus 3 Tbsp olive oil
1 c Finely chopped yellow onion
3 Green onions, including
-green tops, finely chopped 1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves
Servings: makes about 50 dolmas Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature. Source: Rice by James McNair Posted by Linda Davis
How To make Dolmas (Greek Stuffed Grape Leaves)'s Videos
Greek Dolmades
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
Lamb Dolmades: Lamb and Rice Stuffed Grape Leaves
ντολμάδες με αρνάκι και ρύζι
Get this recipe on my website:
dimitrasdishes.com/recipes/dolmades-with-lamb-rice-grape-leaves-stuffed-with-lamb-and-rice
Makes 50-60 dolmades:
16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
2 pounds ground lamb (or 1 pound ground lamb plus 1 pound ground beef)
1 cup rice, uncooked
1 onion, finely chopped
1 garlic clove, minced
16 ounces water or chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
1 teaspoon salt
freshly ground pepper to taste
1/2 cup freshly lemon juice
In a large mixing bowl, combine the ground meat, salt, pepper, herbs and mix well. Add the rice and mix until well combined.
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 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. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades 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 about 40-60 minutes or until the rice is tender.
There will still be some liquid in the pot. Allow to cool for at least 30 minutes and the juices will be absorbed.
Plate and drizzle some olive oil over them. Serve with delicious tzatziki sauce.
Enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Roasted Dolmades: Greek Style Stuffed Grapeleaves in Tomato Sauce
These grape leaves are stuffed with rice, meat, and herbs and then baked in a light tomato sauce. This dish is light, aromatic, and very delicious. Traditionally, it is made vegetarian with just rice and herbs and commonly served in Northern Greece. Perfect for a family dinner and elegant enough for a party.
Print this recipe here:
INGREDIENTS
16 ounces grape leaves from the jar, rinsed, drained and stems removed
For the filling:
• ½ cup Basmati rice
• ¼ cup olive oil
• 1 onion, finely chopped
• 5-6 scallions thinly sliced
• 1-pound ground lean beef
• 1 cup of water
• 6 ounces pureed tomatoes
• 2-3 tablespoons lemon juice
• Salt and black pepper, to taste
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped mint
For the Tomato Sauce:
• 15 ounces canned tomatoes, pureed
• ¼ cup olive oil
• 1 teaspoon dried oregano
• ¼ teaspoon of granulated sugar or to taste
• Salt and pepper to taste
Serve with Greek yogurt or tzatziki
INSTRUCTIONS
Preheat the oven to 400 °F, 200 °C.
Cook the onion with the olive oil over medium heat until soft. About 6-8 minutes.
Add the scallions and cook until soft. About 3 minutes.
Add the ground beef and cook over medium heat until no longer pink. About 5 minutes.
Season with salt and pepper.
Add the tomato puree, rice, water and lemon juice. Season with a quarter teaspoon more salt. Add the water and bring to a boil. Reduce the heat to low and simmer for 6-7 minutes.
Remove from heat and add the herbs. Mix well and taste. Adjust seasoning if needed.
Assemble the Grape Leaves:
Lay the grape leaves shine side down and place a teaspoon full of the filling in the center of the leaf towards the bottom. Fold the sides of the leaf over the filling and roll it up.
Place the stuffed grape leaves seam side down into a 9 by 13-inch baking pan.
Make the tomato Sauce:
Combine all of the ingredients (except for the oregano) in a blender and puree until smooth. Add oregano and mix together. Taste and adjust seasoning.
Pour the sauce over the grape leaves.
Cover the pan with foil and bake for 20 minutes.
Remove the foil and bake uncovered for an additional 20 minutes.
Allow the grape leaves to cool down for 10 minutes then serve with Greek yogurt or tzatziki. Enjoy!
NOTES
The stuffed grape leaves will keep fresh stored in an airtight container in the refrigerator up to a week.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Dolmadakia Avgolemono: Greek Style Stuffed Grape Leaves with a Lemony Sauce
Get this recipe with the exact measurements on my website:
Makes about 30 grape leaves:
1 pound cut up lamb shoulder (with bone)
16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
1 pound ground lean beef
½ cup rice, uncooked
1 onion, finely chopped
4 cups water or chicken broth
½ cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
1 teaspoon salt or to taste
freshly ground pepper to taste
1/4 cup fresh lemon juice
For the lemon sauce:
3 cups dolmades broth
¼ cup freshly squeezed lemon juice
2 egg yolks
1 and 1.2 tablespoons corn starch
Salt, to taste
¼ - ½ teaspoon dried dill
Combine the onion with ¼ cup olive oil in a pot and cook over medium heat until soft and golden. About 10 minutes.
Combine the ground beef, herbs, rice, salt and pepper in a large mixing bowl and mix well. Add the cooked onions and the oil that they were cooked in. Mix until combined.
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 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.
Season the lamb on both sides with salt and pepper and place in the pot along with the grape leaves.
Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over 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 a simmer and cook about 45 minutes or until tender.
Carefully strain the liquid out of the pot into a pitcher. There should be 3 cups of liquid. Add more water or chicken broth if there’s not enough. Place the broth in a saucepan and bring to a boil.
Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth.
Add some of the hot broth to the eggs and whisk well to temper.
Add the egg mixture to the pot and whisk to combine. Bring to a boil and reduce to a simmer. Cook 2-3 minutes or until slightly thickened.
Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a gravy boat alongside the dolmades with some lemon wedges.
Enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Greek Dolmades - Stuffed Grape Vine Leaves | Christine Cushing
My mom Georgia and I will show you how to make her traditional Greek dolmades with her very own grape vine leaves she picks from her garden. They are finished in an Avgolemono sauce . You won't believe what she has done with the filling. FULL RECIPE BELOW.
Check out these other amazing videos with #GreekFood :
Quarantine Galaktoboureko Greek Custard Dessert :
Quarantine Greek Easter Bread -Tsoureki:
Quarantine Greek Chicken Gyro:
Quarantine Greek Tzatziki Sauce:
Mastering Greek Pita Bread:
Quarantine Greek Lemon Potatoes:
Quarantine Hummus:
Pastitsio, my Dad's special - Greek Lasagna:
Best Greek Moussaka - my Dad's 5 Secret Recipe:
Saganaki - Greek Flaming Cheese OPA:
Fries in Olive Oil with Feta Cheese - Greek Style:
Best Garlic Shrimp Greek Style in 30 min:
Spanakopita triangles - Best Greek Spinach Pies:
Avgolemono - Greek Chicken Lemon Soup:
Mastering Cheese Phyllo Triangles - Tiropites:
Greek Dolmades - Stuffed Grape Vine Leaves:
Loukoumades - Greek Honey Donuts:
Subscribe for more video recipes:
RECIPE: GREEK DOLMADES - STUFFED GRAPE VINE LEAVES WITH EGG LEMON SAUCE
1 jar grape vine leaves (200 grams)
3 tbsp. olive oil or clarified butter (45 ml)
1 small onion, chopped
1 bunch green onions, chopped
3 tbsp. each chopped fresh mint and dill (45 ml)
1/3 cup long grain white rice, raw (75 ml)
1 pound lean ground beef (450 grams)
1 leek, white only, finely chopped
Salt and freshly cracked black pepper
Egg Lemon Sauce
Juice of 1½ lemons
2-3 eggs
1 cup cooking liquid from dolmades
Soak grape leaves in cold water to remove brine. Drain and set aside. Heat 1 tablespoon olive oil or clarified butter in a medium saucepan. Sauté onions and green onions until translucent. Add fresh herbs and cook slightly. Set aside and cool. Combine beef and rice with remaining ingredients and season to taste.
Fill each grape leaf with about 2 teaspoons of beef mixture. Roll up grape leaf, tucking in the ends. Tightly fit a layer of dolmades in the bottom of a medium saucepan. Layer the rest of the dolmades into the pot. Add just enough water to cover. Add remaining olive oil or clarified butter. Cover dolmades with a heavy plate. Cook over low heat for 45 minutes to one hour. Remove from saucepan. Reserve 1 cup cooking liquid.
Whisk together eggs and lemon juice until well combined. Slowly pour hot cooking liquid into egg mixture while whisking quickly. Pour mixture over warm dolmades and serve. Cover tightly and let stand for 5 minutes off the heat.
Makes about 30 serves 6-8
Connect with Chef Christine on social media:
Instagram:
Twitter:
Facebook:
Christine's Website:
Linkedin:
#MyFavouriteFoods #Dolmades #GreekFood
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: