Some people say that the dolmadakia or dolma is a recipe that comes from Greece, others claim that is from Turkey or Jordan. The truth is that dolma is a very popular dish around the Middle East and many countries are fighting for it's origin. No matter though where they come from the taste of this small vines leaves staffed with rice and herbs is amazing that is why we want to share the recipe with you.
- Around 500gr of Vine Leaves
- 1 cup of rice
- 1 bunch of fresh dill
- 1 bunch of parsley
- 1 bunch of mint
- 1-2 lemon juice
- Salt, pepper, oilve oil
- Chopped fresh onions
Step 1 Boil the Vine Leaves
Use a pot of boiling water(preferably 8 cups of water) and place the Vine Leaves inside unrolled.Let them boil for 2-3 minutes and then place them in a bowl and cover with cold water.
Step 2 Prepare the Stuffing
Sauté the mint, the onions and the parsley in a pot with a little bit of olive oil in a medium to low heat.Add a cup of rice and wait about 5 minutes until the ingredients are mixed and the rice gets oiled. Add the juice from 1 lemon and let it cool down and season with the salt and freshly-ground pepper . The stuffing is now ready!
Step 3 Rolling the Dolamdakia
Take each vine leaf sepperately and place it with the shiny part (the one that is looking at the sun as the tradition indicates ) looking down. Then cut the stem and place a spoonful of the filling on the leaf, right above the point where you cut off the stem. Vine Leaves are varied in size so your quantity of stuffing may vary from leave to leave.Now you have to roll them carefully as they are very fragile. The picture below can show you how you should roll the dolmadakia.
Step 4 Cooking the Dolmadakia
First use some vine leaves in the bottom of the pot down in order to protect the dolmadakia to burn. Then carefully place each dolma one round and one in top of the other like the photo. When you finish fill the casrol with water until it covers them.Then place a plate above the dolmadakia in order for them not to open and remain to their place while boiling.Cook over medium heat for 40–45 minutes. Check at times and add a little more water, if necessary.
You can serve the DolmadakiA hot or cold , with tzatziki or with lemon.
In any case you will have at your table one of the best appetisers!