Stuffed_grape_leaves_with_rice_and_meat. Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. Stuffed Grape Leaves are popular in several Mediterranean countries and in the Middle East. It has different names depending on the region.
I've also seen versions with raisins, walnuts, pine nuts.
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Greek stuffed grape leaves, commonly called domas, are a fresh and healthy finger food that is also popular in Turkey, the Middle East and the Balkans.
You can have Stuffed_grape_leaves_with_rice_and_meat using 13 ingredients and 19 steps. Here is how you cook that.
Ingredients of Stuffed_grape_leaves_with_rice_and_meat
- It's of Rice filling ingredients:.
- Prepare 3 cups of egyptian rice.
- Prepare 500 grams of minced meat.
- Prepare 1/2 teaspoon of 7 spices.
- It's 1 teaspoon of salt.
- Prepare of Boiling grape leaves:.
- You need 1 kg of grape leaves pressed.
- Prepare of Ingredients, needed to cook the stuffed grape leaves:.
- It's 2 of kgs of lamb boned meat (Lamb Neck, lamb rack, meat slices,...
- Prepare 500 g of lamb sliced Leah.
- Prepare 2 cups of lemon juice.
- Prepare 1 tablespoon of salt.
- It's of suitable quantity of water to cover the whole stuffed wrapped.
Use plain water or vegetable broth. Greek Grape Leaves Stuffed with Rice and Herbs (Dolmadakia). Dolmadakia, the Greek word for dolmas, 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.
Stuffed_grape_leaves_with_rice_and_meat instructions
- Filling preparation: wash and drain the rice very well..
- Add the minced meat, 7 spices and salt..
- Mix ingredients well, until all has combined.
- Boiling Grape leaves:soak grape leaves in a wide container, for no less than 5 hours, changing the water continuously, to rinse off extra salt..
- Wrapping grape leaves: place grape leaves on a soft surface (tray,plate etc) add a suitable quantity of rice filling in the centre of the leaf.
- Pinch or trim off any long or tough stems. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder..
- Repeat with the remaining grape leaves and filling..
- Cooking preparation: Wash meat, Leah, bones then bring to boil to get rid of extra fats and foam..
- Wash meat again.
- In a wide pot, put the meat first, add a pinch of 7 spices and salt..
- Layer the grape leaves in a row around the pot, in a presentable order..
- Add salt and lemon juice..
- Cover with water. Place a heavy weight on top and cover the pot..
- Put on medium heat till boiling..
- When boiled, lower the heat and leave for no less than 12 hours, check continuously the quantity of water..
- Before turning off the stove, take off the cover and the heavy weight. Allow the grape leaves to toast a little..
- Turn the pot of grape leaves in an appropriate dish. Serve hot..
- Chefs tip: If grape leaves are fresh, cook for 7 hours..
- By: Bara'a Choughari.
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. Most of them have meat, and I was looking for a vegetarian version. I used a vegetable broth instead When I made the stuffed grape leaves I added a handful of toasted pine nuts, and that gave it a bit of extra lift. Dolmathes (Greek grape leaves stuffed with rice and meat) The Greek word dolmathes, or dolmades (ντολμαδες) comes from Turkish dolma, which is a general term for stuffed vegetables. Greek dolmathes, often known simply as dolmas in English, are stuffed grape leaves.
