Stuffed Vine leaves with rice and minced meat

How to Making Recipes Stuffed Vine leaves with rice and minced meat using 10 ingredients and 16 steps

Stuffed Vine leaves with rice and minced meat - The vine leaves are stuffed with minced meat, rice and herbs, and the egg-lemon sauce complements them and brings them to another level. Perhaps the wrapping up of the stuffing inside the leaves is a bit time consuming, but the end result will totally compensate you. Tips Individual servings of dolmathakia are four to five pieces on small plates as an appetizer; however, they can also be eaten as a side or main dish (especially when larger leaves are used). Back to today's Stuffed Vine Leaves with Ground Meat and Rice. The way of rolling the vine leaves with the filling is exactly the same as discussed in yesterday's post Stuffed Vine Leaves with Ricotta, Rice and Herb Filling.

Preparation: Heat the oil and sauté the finely chopped onion until translucent, Greek Stuffed Vine Leaves is one of the highlights of Greek cuisine.

A unique dish, with a very distinctive flavor.

You can cook Stuffed Vine leaves with rice and minced meat using 10 ingredients and 16 steps. Here is how you achieve it.

Ingredients cook Stuffed Vine leaves with rice and minced meat

1. You need 1000 g grape leaves _ pickles _.
2. You need 3 cups short \ round grain rice (washed & drained).
3. Prepare 500 g minced meat.
4. It's 1 onion finely chopped.
5. You need 2 cloves garlic minced.
6. Prepare 1/2 tsp dry mint.
7. Prepare 1 tsp lemon juice.
8. Prepare 1 tbsp vegetable oil.
9. You need 1/2 tsp salt.
10. You need 1/3 tsp 7 spices.

Stuffed Vine leaves with rice and minced meat instructions

1. Soak grape leaves in water, then wash very well for several times, keep in a strainer to drain, trim extra stems.
2. Filling preparation : - in a deep bowl ; add, rice, meat, vegetable oil, dry mint, onion, garlic, 7 spices, salt and lemon juice, mix well untill well combined.
3. Place one grape leave on a flat surface,(tray, plate or granite \ marble surface).
4. Place suitable amount of filling (must be at the center), fold the bottom of the leave on the mixture, then fold the sides over so as they are closed, then roll it to gain a finger shape.
5. .
6. Repeat the previous step untill you finish all the grape leaves.
7. For cooking the grape leaves ;.
8. 2 kg of lamb \ beef meat with bones, 1 cups lemon juice (less or more as desired), salt (to taste), 1 tbsp olive oil.
9. Apply a pinch of salt, cinnamon, and 7 spices on meat from all sides to taste.
10. In a wide deep pot, layer the grape leaves over the meat layer in a presentable way.
11. Add salt, 7 spices & olive oil and cover with water, add heavy weight over them, and cover the pot.
12. Put on medium fire and bring to a boil, then reduce heat to the minimum, and let simmer slowly, untill well cooked.
13. When reaching the desired doneness, take off the weight, add lemon juice, leave for about 5 to 10 minutes, then take off the fire..
14. This cooking process takes about 3 hours.
15. In a soup bowl, pure the sauce, and then pure the grape leaves In serving dish.
16. It is served hot, with some veggies such as raddish, & spring onion.

Stuffed Vine leaves with rice and minced meat - In Greek we call them Dolmadakia. Refrigerate, covered, until ready to use. Dolmades ( Dolmathes ) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. In this recipe, grape leaves are stuffed with a tasty meat and rice mixture, seasoned with warm spices (allspice and cumin) and loaded with fresh herbs in the form of parsley, dill and mint. Form meat into long cigar shape then roll the grape leave starting at the stem all the way to the top. Stuffed vegetables of all kinds, however, feature in many cuisines, from Middle Eastern all the way to Italian. In Greece, the specific word dolmadakia means stuffed vine leaves (grape leaves) with rice, herbs and in some cases ground meat. Thank you and good luck