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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 hrs 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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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 September 09, 2010

      55

      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

      55

      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!"

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2008

      55

      Yes, these took a little while to make, but they are SO worth the effort. Extremely satisfying because they are just so delicious! I'll still be buying these from my Greek delicatessen, but I'll also be looking for opportunitites to make these again from time to time. The instructions were really easy to follow, but if you need further guidance there is an excellent tutorial HOW TO STUFF/FOLD VINE LEAVES.... WITH PHOTOS!!! In the Middle East & North Africa Community Forum. I made these exactly to the recipe, but I added a teaspoon of cumin to the filling mixture in step 3. I used grape leaves from a jar, rinsed and drained. We've thoroughly enjoyed these over the past week, Ravenseyes. Thanks for sharing this wonderful recipe. Made for Potluck Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    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
    68%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 134.6 mg
    5%
    Total Carbohydrate 3.0 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.3 g
    0%

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