Greek Stuffed Vines Leaves (Dolmadakia) are vegan and gluten-free deliciously soft and juicy small rolls made with vine leaves, stuffed with a delicious rice and herbs mix. Similar dishes are popular across Balkans and Eastern cuisine and called with different names such as Dolma or sarma.
Greek Stuffed Vines Leaves
- 450 g vine leaves
- 1 small onion minced
- 10 tbsp medium grain rice
- a handful of parsley
- a handful of dill
- 25 g pine nuts
- 7 tbsp olive oil
- 2 tbsp corn flour
- 1 juice of 1 lemon
- Soak the rice in a bowl with water for 1 hour then rinse it under running water in a strainer.
- You can fry if you want for a few seconds the pine nuts in a frying pan over high heat then transfer to a small bowl.
- Over medium heat place a pan with olive oil and saute the onion then add rice, parsley, dill and stir well then add water and let the rice cook.
- When the rice is cooked set it aside and mix it with the pine nuts, add salt and pepper.
- Place a pot over medium low heat with a few vine leaves at the bottom.
- Lay the vine leaves on a flat surface and add a tsp of the mixture and fold the leave then roll it.
- Place the vine rolls in a pot and add a plate on top to keep them from floating.
- Add any other mixture left to the pot and add water to completely cover them and cook for 25-30 minutes.
- In a small bowl stir well together lemon juice with cornflour then add it to the pot and add the olive oil. After a few minutes turn off the heat and remove the plate.
Inspiration and adaptation: thegreekfood.com, wikipedia.org, tastybg.com
Explore other recipes from the traditional Greek cuisine.