Dolmadakia ( stuffed grape leaves) is one of stuffed dishes common in Mediterranean cuisine. Stuffed vegetables are also common in Greek cuisine, called gemista, as well as in Italian cuisine, where they are named ripieni (“stuffed”).
In Greece traditionally we loved to cook dolmadakia without ground meat and fresh grape leaves, a authentic Greek vegetarian dish, during the period of fasting before Orthodox Easter.
DOLMADAKIA – VINE LEAVES ROLL
INGREDIENTS
FOR 6-8 PEOPLE- 500 gr Minced beef
- 400 gr Grape leaves from jar
- 200 gr Rice
- 1 Onion chopped
- ½ Tea cup Greek Virgin Olive oil
- 1 lt vegetable bouillon
- 1 t.s of fresh spearmint leaves chopped
- ½ Tea cup of fresh dill leaves chopped
- Salt
- Freshly ground pepper
- 500 gr Greek yogurt
IMPLEMENTATION
Preparation Time 60' Cooking difficulty: MediumWash the rice and drain it. In a deep bowl add minced meat, chopped onion, rice, pepper, mint, dill, a little olive oil and knead well with our hands.
Put in each leaf mix of mince and wrap them one by one. At the bottom of a pot we put some leaves left over and spread our dolmadakia on top in a circular or vertical way but close to each other.
Add the vegetable bouillon to the pot. Place a plate on top of dolmadakia to not open the leaves and cook for about 40 minutes until the leaf has softened and the rice is cooked.
If necessary add some more bouillon .
Tip
They are paired perfect by a sauce with authentic greek yogurt.
Andriana’s wine proposal
STROFILIA WHITE FROM STROFILIA ESTATE WINERYDry white wine –Roditis and Sauvignon Blanc
Roditis an old Greek variety from mountainous Aigialeia and Sauvignon Blanc from mountainous Corinthia.
This wine has a vibrant green/ yellow color, a full citrus and herbs aromatic profile with a pleasant acidity.
It matches perfectly with the grape leaves and the aroma of spearmint and dill.
The ideal Greek wine and food pairing.
DELVE INTO THE TASTE OF GREEK GASTRONOMY
KALI OREXI! ENJOY! BON APPETIT! GUTEN APPETIT! ХОРОШИЙ АППЕТИТ! 好的应用
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