Greek cuisine
Easy

Greek Dolmades (Stuffed Grape Leaves)

Greek Dolmades (Stuffed Grape Leaves)
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Homemade dolmades are on another level compared to the canned version. The smell is vibrant and fresh the flavors are balanced with the brine lemon juice that gives a subtle kick and goes in balance with the abundance of fresh herbs in the rice. This is an amazing dish. Give it a try.

Recipe
PRE TIME: 20 min
COOKING TIME: 40 min
TOTAL TIME: 1 hr
6 SERVING
Ingredients:
  • 16 oz. Grape leaves
  • Filling
  • 2 tbsp. Olive oil
  • 1 ea. Yellow onion
  • 1 cup Carrots
  • 1/2 cup Celery
  • 1/4 cup Minced fennel
  • 1 cup Short grain rice
  • 1 cup Water
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 2 ea. Lemon zest
  • 1/2 cup Chopped mint
  • 1/2 cup Chopped parsley
  • 1/4 cup Chopped dill
  • 1 bu. Chopped green onion
  • For Simmer
  • 2 cup Water
  • 1/3 cup Extra virgin olive oli
  • 1/4 tsp. Salt
  • 2 ea. Lemon juice
Directions:
Step 1
Step 1
1
In a medium pot with olive oil sweat the onion, garlic, celery, carrot, till tender and sweated.
Step 2
Step 2
2
Add the rice and sweat. Add the water and cook for summer for 5 minutes.
Step 3
Step 3
3
Season with salt and pepper to taste, add lemon zest, chopped mint, parsley, dill, and green onion, mix well.
Step 4
Step 4
4
Spoon 2 tbsp. Rice mix in grape leaves and roll tight folding in sides throughout the rolling.
Step 5
Step 5
5
Place grape leaves in the bottom of the small pot. Tightly fit in and barely cover with water, olive oil, juice of lemons, and zest. Put a plate on top of the grape leaves.
Step 6
Step 6
6
Cooked covered for 15 minutes or until cooked.
Step 7
Step 7
7
Enjoy!
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