DOLMATHES ( MEAT STUFFED GRAPE LEAVES)
Another Greek recipe thet I've collected. This one is from a 1980 Bon Apetit magazine that featured a Easter Feast from the Greek Islands with featured Greek chef Theonie Diakkidis Mark who was born on the island of Rhodes.Try to use the fresh dill weed for a superior flavor! These may be made ahead of time and kept refrigerated or frozen until needed.
Provided by Leslie in Texas
Categories Greek
Time 1h15m
Yield 4 1/2 dozen appetizers
Number Of Ingredients 13
Steps:
- Heat oil in large skillet.
- Add onion and saute until transparent but don't brown.
- Add meat, stirring to break into pieces.
- Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
- Cook over medium heat until water is absorbed, about 10 minutes.
- Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
- Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
- Put a spoonful of meat mixture in the center.
- Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
- Arrange tip side down in pan.
- Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
- Place plate upside down over top layer and press.
- Cover and cook over medium heat until rice is tender, about 30 minutes.
- Sprinkle with lemon juice and cook 5 minutes longer.
- Let cool to room temperature, or chill thoroughly.
- Garnish with lemon slices and serve.
- *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.
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babatunde sulymanopeyemi
[email protected]I'm a big fan of dolmades and this recipe is one of the best I've tried. The grape leaves were tender and the filling was delicious. I will definitely be making these again.
even
[email protected]These dolmades were a bit of a disappointment. The grape leaves were tough and the filling was bland. I won't be making this recipe again.
Jason Mendez
[email protected]I've never had dolmades before, but I'm glad I tried this recipe. They were delicious! The grape leaves were tender and the filling was flavorful. I will definitely be making these again.
Zeinab Ezziden
[email protected]I made these dolmades for a party and they were a huge hit! Everyone loved them. I'll definitely be making them again.
Akim Kunle
[email protected]These dolmades were good, but not great. The grape leaves were a bit tough and the filling was a little bland. I think I'll try a different recipe next time.
Shakib Hossain
[email protected]I'm not a fan of grape leaves, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The grape leaves were actually quite tasty and the filling was delicious.
Hemal Tharinda
[email protected]I tried this recipe last night and it was a disaster. The grape leaves were tough and the filling was bland. I won't be making this again.
Jessy Jordan
[email protected]These dolmades were amazing! The grape leaves were tender and the filling was flavorful. I will definitely be making these again.
Afg Khan
[email protected]I've made dolmades a few times now and they're always a hit with my family and friends. The recipe is easy to follow and the results are always delicious.
Zainab Isah bala
[email protected]Dolmades are a delicious and unique dish that I highly recommend trying. The grape leaves add a subtle tartness that complements the savory filling. I especially enjoyed the addition of dill, which gave the dish a refreshing flavor.