Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice
These small Greek stuffed grape leaves feature a savory filling of ground beef, rice, dill, and mint.
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Instructions
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Start boiling 8 cups of water with 1/2 lemon juice and salt. Unroll grape leaves, blanch them in the hot water for 3 minutes, then cool in cold water and drain, reserving damaged leaves.
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Soak rice for 10 minutes in hot water and drain. Sauté onions in 1 tablespoon olive oil until translucent.
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Combine the sautéed onion, ground beef, soaked rice, remaining olive oil, dill, mint, 1 lemon juice, salt, and pepper in a bowl; mix thoroughly.
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Place each grape leaf shiny-side down, add a heaping teaspoon of filling near the stem, fold the bottom up, then fold the sides inward, and roll firmly. Repeat for all leaves.
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Line the bottom of a heavy-bottomed pot with a plate or skewers, then arrange any torn leaves. Pack the rolled dolmades closely in layers, seam-side down, covering the top with unused leaves.
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Place an upside-down plate on top of the dolmades to weigh them down. Add 2 cups of water to the pot, cover, and bring to a gentle boil.
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Add 1 1/2 lemon juice, reduce heat to low, and simmer for 50 to 70 minutes, or until the rice is cooked.
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Alternatively, for a pressure cooker: arrange dolmades over skewers, add 2 cups of water, close, and cook for 15-20 minutes at the first pressure mark.