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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, greek meat-stuffed grape leaves / dolmadakia me kima. One of my favorites. This time, 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 favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is something which I have loved my entire life. They’re fine and they look wonderful.

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. The name comes from the Turkish word "dolma" meaning "stuffed." They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. Carefully unroll the leaves (do not separate them).

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

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

Tiny "packages" that deliver a burst of flavor when popped in your mouth! Here I'm sharing my favorite, the rice version. Rinse grape leaves very well; drain, separate very carefully. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.

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.

Rinse grape leaves very well; drain, separate very carefully. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape. Line bottom of kettle with several of the imperfect leaves (to prevent sticking). Stuffed Grape Leaves with Rice and Meat. Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece.

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