Recipe: Perfect Greek Meat-Stuffed Grape Leaves / Dolmadakia me KimaEconomical

Bargain Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima on sale. This favorite stuffed grape leaf has dill, mint, ground beef, and rice. These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. Dolmathakia me kima, or ντολμαδάκια με κιμά in Greek, is pronounced dohl-mah-THAHK-yah meh kee-MAH.

Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece and at casa Elgourmand in Samoa. Repeat until all the filling has been used. Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden. You fix baking sear Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima practicing 13 prescription along with 5 including. Here you are hit.

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

  1. Prepare 1 1/2 lb of grape leaves.
  2. Prepare 1 1/2 lb of ground meat.
  3. Prepare 2 of large onion, grated.
  4. Prepare 12 of scallions, diced.
  5. also 1 1/2 cup of rice.
  6. This 1/2 cup of chopped dill.
  7. use 1/2 cup of chopped mint.
  8. use 1/2 cup of chopped parsley.
  9. You need 4 of eggs.
  10. add 1 of juice from lemon.
  11. use of salt and pepper.
  12. add 1 of olive oil.
  13. This 3 of bouillon cubes.

Rinse grape leaves very well; drain, separate very carefully. Cover rolls in kettle, then refrigerate. Where's the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients.

Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima ingredients

  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..

An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc. Stuffed Grape Leaves (Greek Dolmades) are often served as part of a meze (appetizer) plate. Too often they come from a can and are not fresh. These can either be a main dish or an appetizer, depending on your appetite. These small bundles of meat and rice wrapped in grape leaves are a.

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