Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima
Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, greek meat-stuffed grape leaves / dolmadakia me kima. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is something which I have loved my entire life.

These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. Dolmathakia me kima, or ντολμαδάκια με κιμά in Greek, is pronounced dohl-mah-THAHK-yah meh kee-MAH. Spoon filling inside a leaf and roll like a burrito, sealing completely.

To get started with this recipe, we must first prepare a few ingredients. You can cook greek meat-stuffed grape leaves / dolmadakia me kima using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
  1. Make ready 1 1/2 lb grape leaves
  2. Prepare 1 1/2 lb ground meat
  3. Take 2 large onion, grated
  4. Make ready 12 scallions, diced
  5. Make ready 1 1/2 cup rice
  6. Prepare 1/2 cup chopped dill
  7. Take 1/2 cup chopped mint
  8. Get 1/2 cup chopped parsley
  9. Make ready 4 eggs
  10. Take 1 juice from lemon
  11. Make ready salt and pepper
  12. Get 1 olive oil
  13. Prepare 3 bouillon cubes

They may take a little bit of time to prepare, but they are worth the effort. Serve dolmathakia cold or at room temperature. The use of grape leaves to wrap food dates back to the days of Alexander the Great. In Greece, the specific word dolmadakia means stuffed vine leaves (grape leaves) with rice, herbs and in some cases ground meat.

Instructions to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
  1. Rinse grape leaves and blanch for 3-5 minutes, drain and let cool
  2. Combine ground meat (I used beef, you can use a beef and pork combo if you like) with onion, scallions, herbs, rice and 2 eggs. Mix thoroughly.
  3. Add olive oil to large deep pan. Use a spoonful of mixture and form cylinder shape in your palm. Place the filling into the center of the grape leaf (shiny side should be down) and fold in the sides and roll up.
  4. Arrange the dolmadakia tightly into the pan with the seam down. Pour in oil and a cup of water with dissolved bouillon cubes. There should be enough to cover the rolls. Take a large inverted plate and place it over the dolmadakia to keep them from opening as rice cooks. Simmer over medium-low heat for about an hour till the rice has absorbed the water. Make sure to check on them and add water as needed.
  5. For the egg-lemon sauce: Beat two eggs with lemon juice and then beat in one cup of the pan juices. Pour over the dolmadakia, shake gently to distribute.

Depending on the area, they might range from small to tiny. Tiny "packages" that deliver a burst of flavor when popped in your mouth! Here I'm sharing my favorite, the rice version. Dolmadakia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. Vegetarian Option: The difference in vegetarian grape leaves is obviously in the stuffing mixture.

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