september 9-11, 2016
Recipe: Dolmathes < Back to Food
Dolmathes | grape leaves stuffing
2 large onions, chopped
1 cup green onions, thinly sliced
¾ cup fresh parsley, minced
¾ cup fresh dill, chopped
2 cups rice (short grain rice is recommended,
alternatively long grain may be used)
½ cup lemon juice
¾ cup extra virgin olive oil
Salt and Pepper to taste (Salt may be omitted or
reduced because the grape leaves are salty) broth 1 can vegetable broth, 15 oz.
1 can water
¼-½ cup lemon juice

Saute onions until tender, about 5 minutes. Add rice and saute for approcimately 2 minutes, stirring continuously. Remove from stove and add remaining ingredients.

Rinse, dreain and separate grape leaves. Prepare the dolmathes by placing a spoonful of the mixture in the center of each grape leaf. Fold over, fold in sides and roll up. Cover the bottom of a large saucepan with leaves. Pack the dolmathes closely together to prevent unraveling during cooking.

Combine vegetable broth, lemon and water. Pour this mixture over the rolled leaves. Add additional water to just cover the dolmathes. Place an invered plate directly over the top to weigh down the packed rolls. Bring to a boil, reduce heat and simmer 1 hour or until done. Let cool. Garnish with lemon and lemon juice.

These are delicious as "Mezedes" or appetizers.
$3 admission
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