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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Stuffed Grape Leaves
This recipe for Stuffed Grape Leaves is another one of my favorite popular Romanian recipes that I want to share with you. These grape leaves are stuffed with ground meat and rice, topped with a tomato sauce and baked to perfection.
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INGREDIENTS
1 large onion chopped
1/4 cup dill fresh, chopped
1 lbs ground pork
1 lb ground beef
3/4 cup rice long grain
3 tbsp vegetable oil
4 tbsp lemon juice
1 lb grape leaves (1 jar)
4 cups passata or tomato juice or sauce
1 tsp salt or to taste
1 tsp pepper or to taste
1/2 cup white wine such as Sauvignon Blanc or Pinot Grigio
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Greek Stuffed Vine Leaves With Rice and Herbs | Dolmadakia Yalantzi ????
Dolmadakia, the Greek stuffed vine leaves, is one of the most iconic recipes of Greek cuisine. There are many varieties, the meatless version /Ντολμαδάκια Γιαλαντζί / is the most common.
Ingredients for 7-8 portions
• 80-90 fresh vine leaves
• 100ml extra-virgin olive oil
• 1 large white onion, finely chopped
• 4 large spring onion, green parts only
• 1 cup finely chopped fresh dill
• 1 cup finely chopped flat-leaf parsley
• 1 cup finely chopped fresh mint
• ground allspice, freshly ground nutmeg
• 300 g rice, soaked in cool water for 10 minutes, then drained /I used the Greek rice called glasse
• salt and freshly ground black pepper
• juice from 2 small lemons
• handful of pine nuts
• Plain Greek yogurt, for serving (optional)
• 500ml water
Instructions
1. Add the vine leaves to the boiling water and keep for 10 minutes. Remove the leaves using a slotted spoon. Set aside.
2. Combine all ingredients rice, onion, spring onion, dill, parsley, mint, salt, allspice, nutmeg, pepper, juice from 1 lemon, 50ml olive oil.
3. Line the bottom of a large pot with 3 layers of vine leaves (these will prevent the dolmadakia from scorching)
4. Working one at a time, place the leaves, bottom-sides up with the points facing you. Place a tablespoon of filling in the centre of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to cigar shape. Place the roll, seam side down, in the pot. Continue with the remaining leaves and filling, placing them tightly together in the pot.
5. Add the water, lemon juice, olive oil and pine nuts. cover with a small plate for the press so that the dolmadakia do not float and unfold, after 10 minutes as the water boils, remove the plate and reduce the heat. and cover the pan; cook until the rice is tender, about another 35 minutes.
6. Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping.
7. And Enjoy!!!
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Cook with us! | InstantPot STUFFED GRAPE LEAVES!
Hi everyone!
We hope you enjoyed this stuffed grape leaves recipe! Please let us know if you'd like us to film more videos like this.
Ingredients (adjust amount to how big of a batch you want to make):
Stuffing:
- 4 bunches of parsley
- 8 tomatoes
- 1 bunch of green onions
- 5 squeezed lemons
- 1/2 can of tomato paste
- 2 cups of Italian rice
- pomegranate molasses
- olive oil
- vegetable oil
- salt
- dried oregano (you can do dried mint leaves instead)
- sumac spice
- hot pepper spice (optional)
Other ingredients:
- fresh or (2) jars of grape leaves
As always thank you so much for the love and support and we'll see you in a new video next week iA!
The Perfect Appetizer: A Ring of Stuffed Grapeleaves Exohiko from Thessaloniki
Stuffed grape leaves are a classic Greek appetizer that is usually served at every dinner party. Rice, herbs, and ground meat are combined and stuffed in tender grape leaves. They’re individually rolled and that can take plenty of time. However, in this recipe, a giant stuffed grape leaves ring is formed using a Bundt pan and then served with a delicious avgolemono sauce. The result is beautiful, tasty, and so easy to put together.
Printable recipe:
Ingredients
1 pound grape leaves from the jar, rinsed and dried
1 pound ground beef
1 onion, finely chopped
1/3 cup olive oil plus more for the pan
1 cup Basmati rice
Salt and black pepper to taste
2 tablespoons finely chopped mint
2 tablespoons finely chopped parsley
1 teaspoon dried crushed oregano
2 eggs, slightly beaten
1 cup shredded parmesan cheese
Juice of a lemon
1 cup of water
For the Avgolemono Gravy:
2 cups chicken broth
2-4 tablespoons freshly squeezed lemon juice
2 egg yolks
1 tablespoon corn starch
Salt, to taste
Instructions
Preheat the oven to 400 °F, 200 °C.
Rinse the rice under cold water 4-5 times until the water runs clear and allow it to soak for 10-15 minutes in cold water.
Cook the onions with the olive oil over medium heat until soft and golden. About 8 minutes.
Add the ground beef and cook until the pink disappears. About 5-6 minutes.
Season with salt and pepper.
Drain the rice and add it to the pan with a half teaspoon of salt and lemon juice.
Add 1 cup of water and bring to a boil. Reduce the heat to medium-low and cover the pan.
Cook for 5-6 minutes until the liquid is absorbed. The rice will only be partially cooked.
Remove from the heat and add the herbs.
Add the parmesan cheese and mix together.
Whisk the eggs together in a small bowl and add some of the warm rice mixture to them to temper it.
Add the eggs to the rice and mix together.
Grease the inside of the bundt pan very well with olive oil.
Remove the stems from the grape leaves and cover the inside of the pan with grape leaves.
Add the filling to the center and fold the grape leaves over the filling
Top with another layer of grape leaves and tuck them inside.
Pour a cup of warm water on top and squeeze the juice of half of a lemon on top. Drizzle with a quarter cup of olive oil.
Bake on the center rack of the preheated oven for 30-35 minutes.
Allow it to cool for at least 35 minutes so that it can release easily.
Make the Avgolemono Gravy:
Bring the chicken broth to a boil.
Combine the egg yolks, cornstarch, and lemon juice in a bowl and whisk together.
Add some hot broth to the egg mixture and whisk together.
Add the egg mixture to the stock and cook over medium heat until it thickens. About 3-4 minutes.
Taste and adjust the seasoning if needed. If it thickens too much, add some more broth.
Run a knife around the bundt pan to release the stuffed grape leaves.
Place a serving platter on top of the pan and carefully flip it over.
Serve the exohiko with the gravy and a few lemon wedges. Tzatziki pairs well also. Enjoy!
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Lebanese Stuffed Grape Leaves Recipe
In this video, Eva shows you how she makes a popular Lebanese dish: Stuffed Grape Leaves!
Every Lebanese person cooks this dish a little differently, and this is a little demonstration of how Eva cooks it.
*We are not professionals and we ask that you remember that this is just for fun! Enjoy and sahtan! :)
~Georgette & Eva
Recipe link:
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Timestamps!
0:00 – 0:25 Introduction
0:26 – 1:34 Ingredients
1:35 – 2:55 Washing the grape leaves and clipping the stems
2:56 – 4:25 Mixing your meat mixture
4:26 – 5:38 Stuffing & rolling grape leaves~
5:39 – 7:34 Stuffing/rolling grape leaves continued (closer look)
7:35 – 9:55 Adding stuffed grape leaves to pot
9:56 – 10:31 Adding butter and plate to filled pot of grape leaves
10:32 – 11:19 Filling the pot with water before boiling
11:20 – 11:31 Once boiling, lower stove to medium low
11:32 – 12:34 After cooking on medium low for 25 minutes, remove plate and squeeze lemon juice
12:35 The finished product!