Best 6 Dolmathakia Avgolemono Meat Stuffed Grape Leave Recipes

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Dolmathakia avgolemono, a traditional Greek dish, is a delightful combination of grape leaves stuffed with a flavorful mixture of meat, rice, herbs, and spices, all bathed in a rich and tangy egg-lemon sauce. This culinary masterpiece captures the essence of Greek cuisine, offering a harmonious blend of textures and flavors. Whether you're a seasoned cook eager to expand your culinary repertoire or a novice seeking a new and exciting dish to impress your friends and family, this article will guide you in creating the perfect dolmathakia avgolemono that will tantalize your taste buds and transport you to the heart of Greece.

Here are our top 6 tried and tested recipes!

DOLMADES KASIOTIKI (MEAT-STUFFED GRAPE LEAVES)



Dolmades Kasiotiki (Meat-Stuffed Grape Leaves) image

Though many versions of dolmades are vegetarian, these have a heartier filling of ground beef and rice. If you have leftover filling, use it to stuff bell peppers or tomatoes.

Provided by Maria Loi

Categories     Appetizers

Yield 8 to 10 as an appetizer

Number Of Ingredients 11

1 lb. ground beef, preferably 85 percent lean
3/4 cup uncooked rice, preferably Carolina
1 medium yellow onion, finely chopped
1 small tomato, seeded and finely chopped
5 Tbs. extra-virgin olive oil
2 Tbs. tomato paste
Kosher salt and freshly ground black pepper
16 oz. jarred grape leaves
2 Tbs. fresh lemon juice
Flaky sea salt, for garnish
Lemon wedges, for serving

Steps:

  • In a large bowl, combine the beef, rice, onion, tomato, 3 Tbs. of the oil, the tomato paste, 2-1/2 tsp. kosher salt, and 1/2 tsp. pepper. Refrigerate, covered, until ready to use.
  • Add 6 cups of water to a medium Dutch oven or other heavy-duty pot. Bring the water to a boil over high heat, then reduce the heat to low. Gently unfold and loosen the grape-leaf bunches (don't worry if you can't unfold each bunch completely), add to the water, and simmer until they soften, 10 to 12 minutes.
  • Drain the grape leaves, and carefully run under cold water to cool. Transfer the damp leaves to a plate, then cover lightly with a damp kitchen towel to keep moist, reserving any torn leaves. Working with one leaf at a time, slice away any remaining hard stem.
  • Put a grape leaf on a work surface smooth side down. Depending on the size of the leaf, the amount of filling can vary from 1 tsp. to 1 Tbs. Put the filling at the stem end of the grape leaf, and roll up from the stem to enclose; it should be plump but not overstuffed. Fold the two sides of the leaf over the filling, and continue rolling from the stem end. Transfer to a baking sheet seam side down, and repeat until you have used all the filling and/or whole grape leaves.
  • Line the bottom of a large Dutch oven or other heavy-duty pot with a circle of parchment. Arrange a bed of the reserved torn leaves to cover the parchment (don't worry if you don't have enough leaves). Put the dolmades on top of the torn leaves in a circle, placing them as close together as possible and stacking them in two layers, if necessary.
  • Gently pour 1 cup of hot water, the remaining 2 Tbs. oil, and the lemon juice over the dolmades. Cover with another circle of parchment, then cover with a heavy plate to prevent the dolmades from floating while cooking.
  • Cover the pot with the lid ajar, and cook over low heat until the rice is cooked through, 45 to 50 minutes.
  • Gently remove the dolmades from the pot, and drain on paper towels. Transfer to a platter, and sprinkle with flaky sea salt. Serve warm or at room temperature with the lemon wedges.

Nutrition Facts : ServingSize 8 to 10 as an appetizer, Calories 220 kcal, Fat 90 kcal, SaturatedFat 2.5 g, TransFat 11 g, Carbohydrate 21 g, Sugar 1 g, Fiber 5 g, Protein 12 g, Cholesterol 25 mg, Sodium 1630 mg, UnsaturatedFat 7 g

DOLMATHAKIA ME KIMA: STUFFED GRAPE LEAVES WITH MEAT AND RICE



Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice image

There are many variations of recipes for dolmathakia me kima (small dolmades). This favorite stuffed grape leaf has dill, mint, ground beef, and rice.

Provided by Nancy Gaifyllia

Categories     Appetizer     Side Dish

Time 2h8m

Number Of Ingredients 16

For the Grape Leaves:
8 cups water
1/2 lemon, juiced
1 teaspoon sea salt
1 (16-ounce) jar grape leaves in brine (about 70 leaves)
For the Filling:
1 cup short-grain rice, uncooked
2 medium-large onions, finely chopped
5 tablespoons olive oil, divided
2 pounds lean ground beef , or lamb, or a mixture of both
1 bunch fresh dill, chopped
1 tablespoon mint leaves, chopped
2 1/2 lemons, juiced, divided
1 teaspoon sea salt, or more to taste
1/4 teaspoon freshly ground black pepper
2 cups water

Steps:

  • Gather the ingredients.
  • Bring 8 cups of water to a boil in a large pot, and add the juice of 1/2 lemon and the salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place the leaves in the hot water for 3 minutes.
  • Remove the leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander. It is not unusual for many of the outer leaves in the jar to be damaged or to tear while using. Set these aside to use later in the recipe.
  • To prepare the filling, start by soaking the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion.)
  • Sauté the onions in 1 tablespoon of olive oil until translucent, not browned.
  • In a bowl, combine the onion, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, salt, and pepper. Mix well by hand.
  • To fill and roll the leaves, gently separate one leaf and place it shiny-side down on a work surface. Place a heaping teaspoon (or more depending on the size of the leaf) of the filling on the leaf at the point where the stem joins the leaf.
  • Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. The roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.
  • Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden souvlaki skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit snugly in the pot.
  • If there are unused leaves or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Layer them until all are in the pot (two to three layers are best, but no more than four layers). Place several unused leaves over the top.
  • Take another plate and place it upside down on top of the dolmathakia, using something to weigh it down (a second plate works well). Add the 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining juice from the 1 1/2 lemons, reduce heat to low, and simmer for approximately 50 to 70 minutes. Check to see if done-if the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop heating element.
  • If preferred, you can use a pressure cooker. No plates are needed but do use the skewers in the bottom. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15 to 20 minutes at the first pressure mark.

Nutrition Facts : Calories 225 kcal, Carbohydrate 10 g, Cholesterol 54 mg, Fiber 4 g, Protein 19 g, SaturatedFat 4 g, Sodium 1205 mg, Sugar 1 g, Fat 12 g, ServingSize 10-12 Pieces (10-12 Servings), UnsaturatedFat 0 g

DOLMATHAKIA (STUFFED GRAPE LEAVES WITH RICE AND HERBS)



Dolmathakia (Stuffed Grape Leaves With Rice and Herbs) image

Tender grape leaves are used to wrap rice, pine nuts, and fresh herbs. A great vegetarian appetizer, these can be served cold or at room temperature.

Provided by Lynn Livanos Athan

Categories     Appetizer     Snack     Side Dish

Time 2h14m

Number Of Ingredients 11

50 to 60 fresh grape leaves (or 1 (16-ounce) jar brined grape leaves)
1 cup olive oil (divided)
6 large onions (minced)
1 1/2 cups long-grain rice (uncooked)
1 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped)
1/2 cup pine nuts
2 tablespoons dried mint
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 lemons (juiced)

Steps:

  • Gather the ingredients.
  • Rinse the leaves well to remove brine.
  • Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
  • In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.
  • Stir in the rice, parsley, dill, pine nuts, mint, salt, and pepper. Taste test and adjust the seasoning as desired.
  • Remove from heat and stir in the lemon juice. Allow the filling to cool about 10 minutes.​
  • Line the bottom of a heavy saucepan with 2 or 3 grape leaves (use the broken or torn ones for this).
  • Roll the dolmathakia by placing a leaf with the stem toward you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
  • Place a tablespoon of filling in the bottom center of the leaf, just above the stem.
  • Fold the bottom section up to cover the filling.
  • Fold the sides in toward the center.
  • Continue rolling the packet up toward the top point of the leaf.
  • Place the rolls in layers, seam-side down, in the saucepan.
  • Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about 1 inch.
  • Place an inverted heatproof plate on top of the rolls to keep them submerged in the water.
  • Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through.
  • Serve and enjoy!

Nutrition Facts : Calories 62 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 270 mg, Sugar 1 g, Fat 5 g, ServingSize About 50 Pieces (50 Servings), UnsaturatedFat 0 g

DOLMADAKIA (STUFFED GRAPE LEAVES)



Dolmadakia (Stuffed Grape Leaves) image

I've had them out of a can (yuk!) now want to make them from scratch - someday, LOL. Times are just a guess on this one.

Provided by Julie Bs Hive

Categories     Spanish

Time 1h40m

Yield 30 rolls

Number Of Ingredients 11

1 cup olive oil
3 large onions, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 cup rice
1 teaspoon dill weed
1/2 cup chopped parsley
6 scallions, minced (including green tops)
2 lemons
2 1/2 cups water
1 1/2 lbs grape leaves

Steps:

  • Heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use). Sauté onions with salt until transparent. Add pepper and rice, cook 10 minutes, stirring frequently. Add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. Cook 10 minutes or until liquid is absorbed. Correct seasoning.
  • Rinse grape leaves very well; drain, separate very carefully. Place shiny side down. Put about 1 tablespoon filling on each leaf near base. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.
  • Line bottom of kettle with several of the imperfect leaves (to prevent sticking). Arrange rolls in kettle, side by side, in layers. Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. Weight down with heat proof plate. Simmer gently 25 minutes. Add remaining 1 cup water, simmer 25 minutes more. Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. Serve at room temperature.

Nutrition Facts : Calories 111.8, Fat 7.7, SaturatedFat 1.1, Sodium 727.5, Carbohydrate 10.4, Fiber 0.8, Sugar 0.7, Protein 1.7

DOLMADAKIA WITH AVGOLEMONO SAUCE



Dolmadakia With Avgolemono Sauce image

Stuffed grape leaves with egg-lemon sauce, a Greek dish. Can be used as a main dish, side dish or appetizers. Love this for dinner parties, showers, etc. If you like, you can also serve the dolmadakia cold later on without the sauce. However, do not serve the sauce cold and don't reheat the sauce. I have on occasion added 1/4 c raisins or 2 Tbs minced black olives to the stuffing. Number of servings is a guess, because how many dolmadakia are in a serving depends on the circumstances (main dish, side dish or appetizer). UPDATE: NOTE ON PAN: Although I've used a Pyrex pan on an electric stove over low heat with success, there have recently been at least anecdotal reports that suggest this not be the safest method, and it may be safer to stick with a metal pan. I nowadays use a decorative oval copper pan I have.

Provided by echo echo

Categories     White Rice

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

2/3 cup raw rice
1 (1 lb) jar grape leaves
6 small onions, finely chopped
3/4 lb ground lamb or 3/4 lb ground beef, uncooked
1 teaspoon crushed dried mint
2 teaspoons finely chopped parsley
1 pinch cinnamon
1 teaspoon salt
pepper
2 tablespoons olive oil
chicken broth or water
2 lemons
2 egg yolks

Steps:

  • Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
  • Unfold the vine leaves and rinse under cold running water.
  • In a bowl, combine the the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
  • Form 1 Tbs of the mixture into an oval shape, place on a vine leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
  • Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish (I use an 8 x 8-inch pan or a Pyrex deep 9-inch pie pan).
  • Pour in the broth or water to cover; sprinkle with the juice of 1 lemon.
  • Place a heat-proof plate on top of the grape leaves to weigh them down.
  • Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
  • Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
  • Beat the egg yolks Add the juice of the other lemon to the yolks.
  • Heat the yolk mixture, slowly adding some of hot broth from dolmadakia while heating.
  • Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
  • Serve immediately while sauce is warm.

Nutrition Facts : Calories 286.1, Fat 15.7, SaturatedFat 5.4, Cholesterol 78.2, Sodium 1940.6, Carbohydrate 27.6, Fiber 2.5, Sugar 2.3, Protein 11.9

DOLMATHAKIA STUFFED GRAPE LEAVES



Dolmathakia Stuffed Grape Leaves image

Although the time to make this is little bite of heaven is teadious - it is well worth the compliments - these can be stored for up to a week plus in the refridgerator

Provided by Ravenseyes

Categories     Greek

Time 1h5m

Yield 60 serving(s)

Number Of Ingredients 13

50 -60 grape leaves (fresh or packaged, blanched)
1/2 cup olive oil
4 green onions, finely chopped
1 cup long grain rice
2 tablespoons lemon juice (fresh squeezed)
2 tablespoons dill (finely chopped fresh)
2 tablespoons mint (finely chopped fresh)
2 tablespoons parsley (finely chopped fresh)
1 -2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 cup water
1/3 cup olive oil
3 -4 cups water

Steps:

  • the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
  • Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
  • Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
  • Allow the filling to sit for 5-10 minutes.
  • Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)
  • Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.

Nutrition Facts : Calories 40.7, Fat 3.1, SaturatedFat 0.4, Sodium 134.7, Carbohydrate 3, Fiber 0.1, Protein 0.4

Tips:

  • Choose the right grape leaves: Use fresh, tender grape leaves for the best results. If using jarred grape leaves, rinse them thoroughly and pat them dry before using.
  • Prepare the grape leaves properly: To make the grape leaves more pliable and easier to roll, blanch them in boiling water for a few seconds before using.
  • Use a variety of fillings: Dolmathakia can be filled with a variety of meats, vegetables, and herbs. Some popular fillings include ground beef, lamb, rice, onions, tomatoes, and herbs like parsley, dill, and mint.
  • Roll the dolmathakia tightly: To prevent the filling from falling out, roll the dolmathakia tightly and securely.
  • Cook the dolmathakia slowly: Dolmathakia should be cooked slowly over low heat to allow the flavors to develop and the filling to cook through.
  • Serve with a flavorful sauce: Dolmathakia can be served with a variety of sauces, such as a simple tomato sauce, a yogurt-based sauce, or a lemon-based sauce.

Conclusion:

Dolmathakia avgolemono is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its combination of tender grape leaves, flavorful filling, and creamy sauce, it's sure to be a hit with everyone at the table. So next time you're looking for a unique and satisfying meal, give dolmathakia avgolemono a try.

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