Greek Organic & Traditional
Delicatessen e-Marketplace

Dolmades Gialatzì

Published on 09.07.2015 under Mediterranean Recipes

Author: Katerina

Serves: A vase of vine leaves about 40 pieces



Dolmades Gialatzì



A vase of vine leaves about 40 pieces
1 cup of rice
1 cup of water
2 large onions, chopped
2 scallions, chopped
1 tsp ground mint
½ cup fresh parsley, chopped
2 tbsp fresh dill, chopped
2 ½ tsp salt for the stuffing + 1 tsp for the stock in which we will boil them
Ground pepper
Juice of two lemons
1 ½ cup vegetable stock
¼ cup olive oil + 5 tbsp for sautéing the onions and rice
Take a deep pot, pour the 5 tbsp of olive oil and put in medium/high heat.
Add the onion and sauté for 2 to 3 minutes.
Add the scallions and rice and sauté for another one minute.
Pour the 1 cup of water the parsley, dill, mint, salt and pepper.
Lower the heat to low and cook until rice is half done.
Remove from fire and put aside.
Take a deep, large pot and place a layer of vine leaves on the bottom.
Take a plate and grab one vine leaf.
Make sure you face the rough side of the leaf, the one that shows the nerves of it.
In the central top, place a hipping teaspoon of the stuffing and start wrapping the way I show in the pictures.
Arrange the dolmàdes the one close to the other with no spaces in between them.
When you finish wrapping all the leaves, pour the ¼ cup of olive oil on top of them.
Salt them and pepper them and pour the vegetable stock and the juice of lemons.
Place a soup plate upside down on top of them and place the lid.
Put the pot on the stove in medium/high heat.
When it starts to boil reduce to low and let them simmer for 45 to 50 minutes.
Before turning off the heat, taste one to see if the leaves are soft.
If they are kind of hard, let them simmer for 5 to 10 minutes more.
Serve either alone or with a sauce made with a cup of Greek yogurt and one or two garlic cloves minced!


Return to Mediterranean Recipes