Dolmathes. Stuffed Grape Leaves


-2 cup Long grain white rce
-1 Onion, chopped
-1/2 cup Fresh dill, chopped
-1/2 cup Fresh mint, chopped
-3/4 cup Lemon juice
-50 piece(s) Grape leaves
-1 cup Olive oil
-Water, as needed


1.In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. . Stir in 1/2 of lemon juice and remove from heat.
2.Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
3.Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, let cool .
4. Serve with Greek yogurt.


Tuesday, November 18, 2014 - 11:27pm

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