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    You are in: Home / Greek / Dolmathakia Stuffed Grape Leaves Recipe
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    Dolmathakia Stuffed Grape Leaves

    Dolmathakia Stuffed Grape Leaves. Photo by Chef floWer

    1/1 Photo of Dolmathakia Stuffed Grape Leaves

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    Ravenseyes's Note:

    Although the time to make this is little bite of heaven is teadious - it is well worth the compliments - these can be stored for up to a week plus in the refridgerator

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    Units: US | Metric


    1. 1
      the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
    2. 2
      Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
    3. 3
      Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
    4. 4
      Allow the filling to sit for 5-10 minutes.
    5. 5
      Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)
    6. 6
      Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.

    Ratings & Reviews:

    • on May 22, 2014


      As I now looked at all the other reviews, they all added something to this recipe. I made the recipe of it is listed, and they were OK, just bland. I will try other recipes next time. I was just in Istanbul at the Spice Market and they were selling a stuffed grape leaf rolling machine and this made the making SO much easier!

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    • on September 09, 2010


      Really nice for DH, DD (toddler) and I. I did not use dill and added some canned plum tomatoes which I crushed up as another reviewer does. I used an unrefined extra virgin olive oil & served them warm as is and another time at room temperature with Balkan (thick) yogurt with sea salt and lemon juice stired in. I would make this the same way often.

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    • on May 16, 2010


      These turned out awesome. Like Chef Flower, I added about 12 oz of canned diced tomatoes (and the juice) on step three instead of water and omitted the dill, but used cinnamon (about 1/2 tsp.). I used Meyer lemons from my garden. I was told these taste "just like my greek grandmothers recipe" and "πολυ καλα!"

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    Read All Reviews (6)


    Nutritional Facts for Dolmathakia Stuffed Grape Leaves

    Serving Size: 1 (25 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 40.6
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 134.6 mg
    Total Carbohydrate 3.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.3 g

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