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
Sautée
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 them totally, do not
leave any holes.
You arrange
the dolmadakia in a casserole, tightly. Make more than one layer.
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 them
cold, with strained yogurt. Enjoy.
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