Delicate Dolmadakia (Εύθραυστα ντολμαδάκια)
Dolmadakia, or stuffed grape leaves, are a beloved dish in Komi cuisine. This recipe for Εύθραυστα ντολμαδάκια (Delicate Dolmadakia) features a delicate filling of rice, herbs, and spices, wrapped in tender grape leaves.
Ingredients
- 1 jar of grape leaves, drained and rinsed
- 1 cup of short-grain rice
- 1 onion, finely chopped
- 1/4 cup of fresh dill, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of pine nuts
- 1/4 cup of extra virgin olive oil
- 1/4 cup of lemon juice
- Salt and pepper to taste
Instructions
- Prepare the grape leaves by blanching them in boiling water for 2 minutes, then draining and rinsing them under cold water.
- In a bowl, mix together the rice, onion, dill, mint, pine nuts, olive oil, lemon juice, salt, and pepper.
- Place a grape leaf flat on a work surface, shiny side down, and place a spoonful of the rice mixture in the center.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly.
- Repeat with the remaining grape leaves and filling.
- Place the dolmadakia in a pot, seam side down, and add enough water to cover them.
- Place a plate on top of the dolmadakia to keep them submerged, then cover the pot and simmer for 45 minutes.
- Remove from the heat and let them cool before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Pot Plate
Tools
Spoon Knife Bowl
Serving suggestions
Serve the dolmadakia with a dollop of Greek yogurt and a squeeze of lemon juice.
Tips & tricks
For a time-saving option, you can use pre-cooked grape leaves from a jar instead of blanching fresh ones.
Cost
$10