Ingredients 80 vine leaves (400 gr) 350 gr Carolina Rice 2 onions (grated or finely chopped)) 2 bndl. fresh spring onions, finely chopped 1 cup olive oil 1/2 bndl. parsley, finely chopped 1/2 bndl. dill, finely chopped 1/2 bndl. mint, finely chopped 1 lemon 1 tomato, grated Salt Freshly ground pepper Equipment Pot TAGS APPETIZERS GRAPE LEAVES APPETIZERS MAIN COURSES VEGAN VEGETARIAN CLEAN MONDAY EASTER GREEK SUMMER FOODS MOM-MADE FOODS TRADITIONAL FOODS VEGETABLES VINE LEAVES MAIN COURSES APPETIZERS VEGAN VEGETARIAN CLEAN MONDAY EASTER GREEK SUMMER FOOD TRADITIONAL FOOD COMFORT FOOD Ingredients 80 vine leaves (400 gr) 350 gr Carolina Rice 2 onions (grated or finely chopped)) 2 bndl. fresh spring onions, finely chopped 1 cup olive oil 1/2 bndl. parsley, finely chopped 1/2 bndl. dill, finely chopped 1/2 bndl. mint, finely chopped 1 lemon 1 tomato, grated Salt Freshly ground pepper Instructions VINE LEAVES & RICE PREP Prepare the vine leaves. Place the rice in a strainer and rinse it under running water to remove the starch. Drain it, squeeze in the juice of 1 lemon to keep it fluffy, and stir. FILLING Finely chop the dill, mint, and parsley. Keep their stems as they’ll be needed later. Put all ingredients in a bowl: the rice, onions (both dry and spring), herbs, grated tomato, salt, pepper, and half of the olive oil. Mix with a spoon. Add plenty of salt and pepper so they come out flavorful. ROLLING Take one leaf in your palm, veins facing up so you can see them, add a spoonful of filling, fold in the two sides, then roll it up. The shiny side of the leaf should always be on the outside. Repeat the same process until the filling and vine leaves are used up. COOKING Once everything is rolled, line the bottom of the pot with a layer of vine leaves. Place the herb stems (mint, dill, and parsley) among them. Place the dolmadakia in the pot, seam side down, tightly packed side by side. Cover with another layer of vine leaves. Drizzle with the remaining olive oil and cover with a plate to keep them from unraveling during cooking. Place a weight on top of the plate to keep them from moving and opening. Pour in enough water to cover them, about 2 cups. Bring the food to a boil, then lower the heat and simmer until the water is absorbed and they are left almost in their oil, about 25 minutes. Let them rest in the pot to cool slightly for 15 minutes and absorb all the juices. Serve at room temperature with a bit of lemon or optionally with a yogurt sauce. Tips A tender chopped lettuce heart or 1 finely grated zucchini in the filling will make them very soft. TAGS APPETIZERS GRAPE LEAVES APPETIZERS MAIN COURSES VEGAN VEGETARIAN CLEAN MONDAY EASTER GREEK SUMMER FOODS MOM-MADE FOODS TRADITIONAL FOODS VEGETABLES VINE LEAVES MAIN COURSES APPETIZERS VEGAN VEGETARIAN CLEAN MONDAY EASTER GREEK SUMMER FOOD TRADITIONAL FOOD COMFORT FOOD
