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Dolmadakia Stuffed Vine Leaves Recipe
|Rice||3⁄4 Cup (12 tbs), semi cooked|
|Lean ground beef||1 Pound|
|Onions||2 Medium, finely chopped|
|Garlic||2 Clove (10 gm), pressed|
|Ground anise seeds||1 Teaspoon|
|Fresh lemon||1⁄2 , juiced|
|Vine leaves||1⁄4 Cup (4 tbs), remove stems (Store-Bought In Brine Or Freshly Picked When Still Tender.)|
|Chicken bouillon cube||1 , dissolved in 1 1/2 cups hot water|
|Water||1 1⁄2 Cup (24 tbs) (For Dissolving Chicken Bouillon Cube)|
|Fresh lemon||1 , juiced|
Calories 362 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.8%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 65 mg
Sodium 408.8 mg17%
Total Carbohydrates 42 g13.9%
Dietary Fiber 3.6 g14.3%
Sugars 4.5 g
Protein 27 g54.6%
Vitamin A 5.1% Vitamin C 42.5%
Calcium 6.3% Iron 17.6%
*Based on a 2000 Calorie diet
Rinse store-bought vineleaves as needed or blanch picked fresh leaves in boiling water and drain.
Lay vine leaf shiny side down, place 1/2 Tbsp of rice (quantity depending on size of leaf) and beef mixture at stem side of the vine leaf, folding the two sides toward the centre covering the filling and roll snugly to the end of leaf, forming a little packet.
Layer stuffed vine leaves in heavy saucepan, pressing down.
Pour chicken broth and lemon juice over.
Place a rack on top, cover with lid and simmer for 45 minutes (or 6 minutes in a pressure cooker).
Do not take out of pot until ready to serve otherwise they turn very dark.
They can be served cold, sprinkled with lemon juice or they can be served hot with BECHAMEL SAUCE.