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”.
- 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
- 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.
- 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.
DID YOU MAKE THIS RECIPE?