dolmadakia

Dolmadakia - stuffed grape leaves are one of the most iconic Greek foods. With lots of dill, mint, scallions, and tender rice, they are a delicacy that can not be missed.

Dolmadakia-Stuffed Grape Leaves

grape leaves (or a 16.oz jar-stems removed)

extra virgin olive oil

scallions (sliced. Substitute with one onion

tomato

½ finely chopped fennel

rice (Carolina)

mint (2 oz.)

dill

vegetable broth

Greek yogurt

tbsp extra virgin olive oil

mint

pepper

extra virgin olive oil (for serving)

Boil leaves for 2-3 minutes in salted water. Remove with a slotted spoon and transfer in a bowl of ice-cold water. Drain leaves in a colander.Using a sharp knife remove the stalks and any thick nerves that may be on some of the leaves.

Fresh grape leaves preparation

Take leaves out of the jar, put them in a colander, rinse them well with cold water and let them drain.

Jarred grape leaves in brine preparation

In a large bowl, mix the rice, scallions, dill, mint, and tomato (with its juices) with ½ cup olive oil, a generous pinch of salt, and some freshly ground pepper.

Line the bottom of a large pot with 3 layers of grape leaves.

Place a generous tablespoon of filling in the center of each leaf, then fold the bottom sides of the leaf over the filling. Make them overlap each other.Fold the left and right sides over, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape.

Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer if necessary.

Add the remaining ½ cup of oil and just enough warm water -or broth to cover the leaves.  Place a plate upside down over leaves to keep them from moving. Bring to a simmer over medium heat, lower the heat to medium-low, cover the pan, cook until the rice and leaves are tender, about 45 minutes.

Remove the pot and let the dolmadakia cool.

Stuff and roll the grape leaves

In a bowl, mix the yogurt with the chopped dill and mint and a tablespoon of olive oil.

Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and the Greek yogurt sauce for dipping or topping.

Make the yogurt sauce

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Dolmadakia-Stuffed Grape Leaves

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