Homemade dolmadakia

Dolmadakia is a traditional Greek food but its origin is oriental. At many meals, dolmadakia are served either as a side dish or as a main course. They have a special process but the result is amazing. The word dolmas is of Turkish origin and means ” Stuffing”.

Ingredients

• Minced beef 500 g
• 400 g scalded vine leaves
• Caroline rice 1/2 glass of water
• 1 large grated onion
• Salt and pepper
• Olive oil 1 cup of coffee
• Vegetable cube 1 piece
• Mint 1 tablespoon finely chopped
• Dill 1/2 bunch chopped
• Water 1 1/2 glass

Directions

• Wash the vine leaves, cut off the stems and warm them slightly in a pot with a touch of olive oil.
• Place them in a colander and allow them to drain.
• Clean the rice from foreign bodies, wash and drain it.
• In a deep bowl, add the minced meat, grated onion ,rice, salt and pepper, mint, dill, a little olive oil and knead well with your hands.
• Put minced meat in each sheet and roll them up one by one.
• In the bottom of a casserole dish, place a few sheets of meatloaf and lay the dolmades on top in a circular or vertical order, but close together.

• Melt the vegetable cube in the water and add it to the pot.
• Place a plate on top to prevent them from opening and bake for about 50 – 60 minutes until the leaf is soft and the rice is cooked.
• Add a little more water if necessary.

Tip:

• You can serve them with yoghurt.
• Dolmas can still be cooked without minced meat.
• If you want a more special taste in the dolmades without minced meat you can add pine nuts, it will give a different and more oriental taste.
• In addition to vine leaves, lettuce leaves, cabbage leaves or even beetroot leaves can be used.

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