Dolmadakia Recipe

Cooking Directions

1. 1

   Prepare the Rice Filling

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Mix the Filling

   Stir in the rice, dill, parsley, mint, salt, and black pepper. Add 1 cup of water or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until the rice is cooked. Let cool.

3. 3

   Prepare Grape Leaves

   If using canned grape leaves, rinse them under cold water. If using fresh, blanch them in boiling water for about 2 minutes and then cool in cold water.

4. 4

   Stuff the Grape Leaves

   Place a grape leaf on a flat surface, vein side up. Add about 1 tablespoon of the rice filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip.

5. 5

   Cook the Dolmadakia

   Arrange the stuffed grape leaves seam side down in a pot. Drizzle with remaining olive oil and lemon juice, and add the remaining water or broth. Place a plate on top to keep them submerged. Bring to a boil, then reduce heat to low and simmer for about 40 minutes.

6. 6

   Serve

   Let the dolmadakia cool slightly before serving. They can be enjoyed warm or at room temperature.