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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/Freshly picked when still tender||2 Tablespoon, remove stems (Store-Bought In Brine)|
|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 369 Calories from Fat 87
% Daily Value*
Total Fat 10 g15%
Saturated Fat 3.6 g18.2%
Trans Fat 0 g
Cholesterol 65 mg
Sodium 409.4 mg17.1%
Total Carbohydrates 43 g14.2%
Dietary Fiber 4.3 g17.2%
Sugars 4.9 g
Protein 28 g55.3%
Vitamin A 41.5% Vitamin C 43.7%
Calcium 8.7% Iron 18.6%
*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.