Dolmadakia
Dolmadakia are delicate little wraps made with vine leaves. They are usually stuffed with rice as a vegetarian option or more commonly are served with rice, ground meat and herbs. They can be eaten as a side dish, an appetiser or as a main meal.
Ingredients
- 250g vine leaves
- 1 bunch spring onions, finely chopped
- 2 onions, grated
- 250g short grain white rice
- 1/2 bunch parsley, finely chopped
- 1/2 bunch dill, finely chopped
- Mint to taste, finely chopped
- 1 cup extra virgin olive oil
- 1 1/4 cup boiling water
- Juice of 1 1/2 lemons
- Salt, pepper
Method
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Wash and blanch the leaves in boiling water for 2-3 minutes. Remove, refresh in cold water, and drain.
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Combine all filling ingredients (spring onions, onions, parsley, dill, mint, rice, salt, pepper, half of the oil).
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Spread out one leaf onto a plate, rough side up.
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Place some filling on the stalk end of the leaf.
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Fold over the stalk end to cover the filling.
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Tuck in each side of the leaf.
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Roll gently until the filling is fully enclosed.
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Cover the bottom of a casserole pot with leftover leaves. Place the dolmades seam‑side down in neat rows.
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Add boiling water, lemon juice, and the remaining
olive oil.
Place an inverted plate over the dolmades for weight, cover, and simmer until the rice is cooked.
Nutrition
80 kcal per piece
