Dolmathes Recipe
Stuffed grape leaves, rice, dill, fennel, capers, garlic, lemon, butter, toasted pine nuts, parmesan, mint, tzatziki, za'atar
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Ingredients
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Stuffed Grape Leaves
Method
Preparation and Cooking
- 1
Prepare the Filling
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped fennel and minced garlic, sauté until softened, about 5 minutes. Stir in the rice and cook for another 2 minutes. Add 1 cup of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed. Remove from heat and let cool slightly.
- 2
Mix the Ingredients
In a large bowl, combine the cooked rice mixture, chopped dill, chopped capers, toasted pine nuts, grated Parmesan, and lemon juice. Season with salt and pepper to taste and mix well.
- 3
Stuff the Grape Leaves
Lay a grape leaf flat on a clean surface, vein side up. Place about 1-2 tablespoons of the rice filling at the base of the leaf. Fold in the sides and roll tightly from the base to the tip. Repeat with remaining leaves and filling.
- 4
Cook the Dolmathes
In a large pot, melt the remaining 2 tablespoons of butter and layer the bottom with any leftover grape leaves. Place the stuffed grape leaves seam side down in the pot. Add enough water to cover the dolmathes and sprinkle with za'atar. Cover and simmer on low heat for 30-40 minutes.
- 5
Serve
Serve warm or at room temperature with tzatziki sauce and an additional squeeze of lemon on the side.