Dolmadakia

Main Dishes | Greek cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Dolmadakia

Ingredients

Canned Grape Leaves - to taste
Onion - 2 heads
Lean Beef - 17.6 oz
Rice - 1 cup
Crushed Tomatoes in Their Own Juice - 3.5 oz
Parsley - 17.6 oz
Fresh Mint - 8.8 oz
Salt - to taste
Lemon - 4 pieces
Chicken Egg - 2 pieces
Wheat Flour - 1 tablespoon
Water - 7 fl oz
Dill - 8.8 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

For dolmadakia, both fresh and salted grape leaves can be used. Salted leaves should be taken out of the jar and placed in boiling water for a few minutes. If there are stems, they should be trimmed.

Step 2

Mix all the filling ingredients. Usually, the filling for dolmadakia is made raw, meaning the ground meat is mixed with rice (often made without meat), herbs, salt, pepper, olive oil, and a bit of lemon juice. You can also add grated tomato flesh.

Step 3

Place the filling on the leaves and roll them: put the leaf shiny side down so that the veins are visible. Wrap the filling in it — 1–2 teaspoons for each. Fold the bottom edges of the leaf, then the sides, and roll up the dolmadakia.

Step 4

Place the dolmadakia in a pot and put it on the heat: pour a little olive oil on the bottom of a large pot and lay down grape leaves (it’s better to sort and place the damaged ones first) so that the bottom dolmadakia do not burn. Lay the dolmadakia in rows on the leaves, possibly in several layers, and pour in water just enough to slightly cover the dolmadakia, adding a couple of tablespoons of olive oil. Greek housewives place a plate or flat lid upside down on top, and on it, a heavy stone or another weight (for example, a large jar or a bottle of water). After half an hour, you can open the lid and add the juice of two lemons. Leave the dolmadakia on low heat. It will take at least one hour, or even one and a half, for the dolmadakia to cook. You can also make dolmadakia in a pressure cooker, which will take about 20 minutes.

Step 5

Prepare the avgolemono sauce: take 2 teaspoons of flour, dissolve it in a small amount of water (about a tablespoon), the mixture should be lump-free. Beat 2 eggs with the juice of 2 lemons (you can just use a fork), add the flour mixture, mix well, and put it on the heat. Bring to a boil, stirring constantly. If the sauce thickens too much, add a little water. The main thing is to stir and break up any lumps that form. Boil for a couple of minutes, remove from heat, and if necessary, strain to get rid of lumps. The sauce is ready. It is best to serve dolmadakia warm with warm sauce, but it is also very good cold. Well, I hope you succeed!!!