Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by GreekShops.com

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
 
   Greek Restaurants
   and Dining Guides
 
   Cookbooks
 
   Food and Delicacies
   from Greece
  Appetizers
  Salads
  Soups
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Vegetables
  Preserves
  Pastry and Desserts
  Baked Spinach with Three Cheeses
  Boiled Octopus -- Htapothi Vrasto
  Boiled Shrimp -- Gharithes Vrastes
  Cheese Pastries -- Tiropitakia
  Cucumber with Feta Cheese and Mint
  Fried Squid
  Grilled Bell Peppers -- Piperies Psites
  Parsley Spread -- Maidanosalata
  Piroski
  Smoked Trout in Dill and Scallion Marinade
  Stuffed Grapevine Leaves -- Dolmathakia Me Rizi
   

CONVERSION CALCULATOR:
 


 =



 =



hosted by GoGreece.com
 

 

 
 
Stuffed Grapevine Leaves -- Dolmathakia Me Rizi
 
Ingredients
1 cup Olive Oil
1 lb. chopped Onion
1 cup uncooked Rice
2 tablespoons Dill
1 cup hot cup hot Water
2 tablespoons (optional) Pine Nuts
1 tablespoon Salt
1/4 teaspoon Pepper
50 to 60 fresh or 1 15oz. can Grapevine Leaves
1  Lemon
 
Preparation

Heat 1/2 cup olive oil, in a frying pan and saute the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingedients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.

In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tighly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree.





I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright ©2001 - 2008 GreekCuisine.com. All rights reserved.
GreekCuisine.com is part of the GoGreece.com network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA