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GRK: Dolmadakia (Stuffed Grape Leaves)




Source of Recipe


"Greek with Gusto", by Nicholas and Julie Roukes

* Exported from MasterCook *

Dolmadakia (Stuffed Grape Leaves)

Recipe By :Nicholas and Julie Roukes
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers, Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar grape leaves (16 oz)
1/4 cup olive oil
2 large onions -- chopped
4 garlic cloves -- minced
1 cup uncooked long-grain rice
1 cup hot water
1 lemon (juice of)
1/2 teaspoon sugar
3/4 cup fresh dillweed -- chopped
or
1 tablespoon dry dillweed -- crushed
5 tablespoons currants -- washed and chopped
1 tablespoon olive oil
salt and pepper -- to taste
5 tablespoons pine nuts

Remove grape leaves from jar and rinse well. Reserve the thickest and damaged leaves for lining the bottom of the cooking pan. Heat a skillet over medium-high heat. When pan is hot, add 1/4 cup olive oil. Saute onions and garlic until onions are translucent. Stir in rice, hot water, lemon juice, sugar, dillweed, currants, the tablespoon of olive oil, salt and pepper. Mix well, cover and bring to a boil. Reduce heat and simmer for 7 minutes or until juices are absorbed. Remove from heat, cool and stir in pine nuts.

TO ASSEMBLE: Cut off stems from grape leaves. Lay them on a clean surface, dull side up, with stem end facing up. Place 1 teaspoon of the rice mixture at the bottom of the leaf. Fold bottom of the leaf over the filling. Fold the sides in towards the middle. Roll into a small oblong shape. The roll should be snug, but loose enough to allow for expansion of the rice as it cooks. Repeat until all dolmadakia are assembled.

Layer the dolmadakia seam-side down in a Dutch oven lined with the thickest and damaged grape leaves or parsley stalks. Place an inverted plate over them to weigh them down (and prevent them from opening during cooking). Pour in enough water to just cover the dolmadakia. Heat to the boiling point over medium-high heat, lower heat, cover and simmer for 1 hour or until tender. Remove from heat, cool and refrigerate. Serve cold on cocktail picks, or warm with Avgolemono Sauce (see separate recipe) as a main course.

NOTE: Lining the pan with grape leaves prevents the dolmadakia from burning or sticking to the pan.

Variation (Meat-Stuffed Dolmadkia): Use only 1/2 cup rice, add 1 pound lean ground beef and saute with the onions. Proceed as directed above. Omit lemon juice.

Cuisine:
"Greek"

Source:
"Greek with Gusto"

S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"

Yield:
"100 appetizers"

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