Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima
Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, greek meat-stuffed grape leaves / dolmadakia me kima. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook greek meat-stuffed grape leaves / dolmadakia me kima using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
  1. Prepare 1 1/2 lb grape leaves
  2. Get 1 1/2 lb ground meat
  3. Make ready 2 large onion, grated
  4. Get 12 scallions, diced
  5. Get 1 1/2 cup rice
  6. Prepare 1/2 cup chopped dill
  7. Take 1/2 cup chopped mint
  8. Get 1/2 cup chopped parsley
  9. Prepare 4 eggs
  10. Get 1 juice from lemon
  11. Take salt and pepper
  12. Get 1 olive oil
  13. Make ready 3 bouillon cubes
Instructions to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
  1. Rinse grape leaves and blanch for 3-5 minutes, drain and let cool
  2. Combine ground meat (I used beef, you can use a beef and pork combo if you like) with onion, scallions, herbs, rice and 2 eggs. Mix thoroughly.
  3. Add olive oil to large deep pan. Use a spoonful of mixture and form cylinder shape in your palm. Place the filling into the center of the grape leaf (shiny side should be down) and fold in the sides and roll up.
  4. Arrange the dolmadakia tightly into the pan with the seam down. Pour in oil and a cup of water with dissolved bouillon cubes. There should be enough to cover the rolls. Take a large inverted plate and place it over the dolmadakia to keep them from opening as rice cooks. Simmer over medium-low heat for about an hour till the rice has absorbed the water. Make sure to check on them and add water as needed.
  5. For the egg-lemon sauce: Beat two eggs with lemon juice and then beat in one cup of the pan juices. Pour over the dolmadakia, shake gently to distribute.

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