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.

Delicate Dolmadakia (Εύθραυστα ντολμαδάκια)

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

  1. Prepare the grape leaves by blanching them in boiling water for 2 minutes, then draining and rinsing them under cold water.
  2. In a bowl, mix together the rice, onion, dill, mint, pine nuts, olive oil, lemon juice, salt, and pepper.
  3. Place a grape leaf flat on a work surface, shiny side down, and place a spoonful of the rice mixture in the center.
  4. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly.
  5. Repeat with the remaining grape leaves and filling.
  6. Place the dolmadakia in a pot, seam side down, and add enough water to cover them.
  7. Place a plate on top of the dolmadakia to keep them submerged, then cover the pot and simmer for 45 minutes.
  8. 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