Dolmadakia Recipe
Stuffed grape leaves with rice and herbs.
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Ingredients
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Filling
Grape Leaves
Cooking Liquid
Method
Prepare the Filling
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let cool.
- 2
- 3
Mix Ingredients
In a large mixing bowl, combine the cooked rice, sautéed onion, chopped parsley, chopped dill, salt, black pepper, and lemon juice. Mix well to combine.
Prepare the Grape Leaves
- 4
- 5
Lay Out the Leaves
Place the grape leaves vein side up on a clean surface. Trim the stems if necessary.
Stuff and Roll
- 6
Fill the Leaves
Place a tablespoon of the rice filling at the base of each grape leaf. Fold the sides over the filling, then roll tightly from the base to the tip.
- 7
Arrange the Rolls
Place the rolled dolmadakia seam side down in a large pot.
Cook the Dolmadakia
- 8
Add Cooking Liquid
Pour 2 cups of vegetable broth (or water) over the stuffed grape leaves in the pot. Drizzle with 2 tablespoons of olive oil.
- 9
Simmer
Cover the pot and bring to a gentle simmer. Cook for about 40 minutes or until the grape leaves are tender and the filling is cooked through.