Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima
Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, greek meat-stuffed grape leaves / dolmadakia me kima. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is something which I have loved my entire life.

This favorite stuffed grape leaf has dill, mint, ground beef, and rice. These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. Dolmathakia me kima, or ντολμαδάκια με κιμά in Greek, is pronounced dohl-mah-THAHK-yah meh kee-MAH.

To begin with this particular recipe, we must prepare a few components. You can cook greek meat-stuffed grape leaves / dolmadakia me kima using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
  1. Take 1 1/2 lb grape leaves
  2. Prepare 1 1/2 lb ground meat
  3. Make ready 2 large onion, grated
  4. Get 12 scallions, diced
  5. Get 1 1/2 cup rice
  6. Make ready 1/2 cup chopped dill
  7. Make ready 1/2 cup chopped mint
  8. Take 1/2 cup chopped parsley
  9. Prepare 4 eggs
  10. Get 1 juice from lemon
  11. Make ready salt and pepper
  12. Get 1 olive oil
  13. Prepare 3 bouillon cubes

To serve, pile stuffed grape leaves on serving plate; garnish. GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know! GRAPE LEAVES - to roll a standard size dolma you need of a large grape leaf. Often the canned grape leaves are smaller than needed, so consider to overlap partially two leaves rolling them together around the stuffing.

Instructions to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
  1. Rinse grape leaves and blanch for 3-5 minutes, drain and let cool
  2. Combine ground meat (I used beef, you can use a beef and pork combo if you like) with onion, scallions, herbs, rice and 2 eggs. Mix thoroughly.
  3. Add olive oil to large deep pan. Use a spoonful of mixture and form cylinder shape in your palm. Place the filling into the center of the grape leaf (shiny side should be down) and fold in the sides and roll up.
  4. Arrange the dolmadakia tightly into the pan with the seam down. Pour in oil and a cup of water with dissolved bouillon cubes. There should be enough to cover the rolls. Take a large inverted plate and place it over the dolmadakia to keep them from opening as rice cooks. Simmer over medium-low heat for about an hour till the rice has absorbed the water. Make sure to check on them and add water as needed.
  5. For the egg-lemon sauce: Beat two eggs with lemon juice and then beat in one cup of the pan juices. Pour over the dolmadakia, shake gently to distribute.

The Greek stuff grape leaves (dolmades) with everything from ground meats or poultry to minced seafood to a thick avgolemono sauce, and they serve them as appetizers, main courses and even cold picnic snacks. Stuffed Grape Leaves (Greek Dolmades) are often served as part of a meze (appetizer) plate. Too often they come from a can and are not fresh. These can either be a main dish or an appetizer, depending on your appetite. These small bundles of meat and rice wrapped in grape leaves are a.

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