Village-Style Cretan Dolmadakia Recipe
Stuffed vine leaves with rice and herbs (dolmadakia)
Ingredients
- 200 grams fresh or canned grape leaves
- 1 cup onion grated (use both yellow and spring onions for added flavor)
- ½ cup fresh dill chopped
- ½ cup fresh parsley chopped
- 1 cup olive oil extra virgin
- ½ cup fresh lemon juice
- ½ cup white rice I prefer Arborio
- 2 tbsp fresh mint to taste chopped
- Salt and pepper to taste
Optional:
- 1 large ripe tomato grated
Instructions
Prepare the leaves:
- If using fresh leaves, boil them for 5 minutes in salted water and drain. If using packaged leaves, rinse them well to remove the brine.
Make the filling:
- Combine the grated onions, dill, parsley, rice, mint, lemon juice, ¾ of the olive oil, salt, pepper, and optional grated tomato in a large bowl.
- Stir until the mixture is evenly blended.
Roll the dolmadakia:
- Lay a grape leaf shiny side down. Place a small spoonful of the filling at the base.
- Fold in the sides and roll up tightly. Repeat with the remaining leaves and filling.
Layer in the pot and cook:
- Line the bottom of a large pot with a few unused or torn leaves. Arrange the rolled dolmadakia in layers, placing them seam-side down.
- Pour in 2 cups of water and the remaining olive oil. Add a pinch of salt.
- For extra flavor, you can include a whole peeled potato and a zucchini to cook with the dolmadakia. They’ll absorb the broth and can be served alongside.
- Place a heatproof plate on top of the dolmadakia to keep them in place.
- Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, until the rice is cooked.
Serve:
- Let them cool slightly. Serve warm with Greek yogurt or tzatziki. They also hold up well when cooled and refrigerated.
Notes
- Each Cretan dolmadaki contains approximately 82 calories with the optional grated tomato included.
Nutrition
Calories: 80kcal
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