Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, greek meat-stuffed grape leaves / dolmadakia me kima. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the. This favorite stuffed grape leaf has dill, mint, ground beef, and rice.
Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to 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 cook that.
The ingredients needed to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
- Prepare 1 1/2 lb grape leaves
- Prepare 1 1/2 lb ground meat
- Prepare 2 large onion, grated
- Prepare 12 scallions, diced
- Make ready 1 1/2 cup rice
- Get 1/2 cup chopped dill
- Get 1/2 cup chopped mint
- Take 1/2 cup chopped parsley
- Prepare 4 eggs
- Prepare 1 juice from lemon
- Make ready salt and pepper
- Make ready 1 olive oil
- Make ready 3 bouillon cubes
These small bundles of meat and rice wrapped in grape leaves are a. Stuffed Grape Leaves with Meat and Rice Recipe - Home Is A Kitchen. See recipes for Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima too. Dolmadakia (small dolmades, Greek stuffed grape leaves), one of the most delicious dishes, especially in winter.
Steps to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
- Rinse grape leaves and blanch for 3-5 minutes, drain and let cool
- 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.
- 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.
- 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.
- 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.
The Greek stuff grape leaves (dolmades) with everything from ground meats or poultry to minced seafood to a thick avgolemono sauce, and they serve them as appetizers, main courses and even cold picnic snacks. Use food as medicine, dolmadakia stuffed grape leaves recipe and benefits, grape leaves contain stilbene synthase, an enzyme that create resveratrol in the body. A popular very healthy Greek food called Dolmadakia uses grape leaves as a wrapper for rice, onions, tomato, garlic, and meat. Rinse grape leaves very well; drain, separate very carefully. Cover rolls in kettle, then refrigerate.
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