DOLMADAKIA WITH GREEK GREENS

RECIPES/VEGETABLES

DOLMADAKIA WITH GREEK GREENS

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Recipe-Ingrediants

Introducing the incredibly delicious Dolmadakia with Greek Greens! Get ready to savor the flavors of these mouthwatering dolmadakia, filled with a variety of rich greens from the Greek land. This recipe celebrates the abundant selection of fresh herbs and vegetables that Greece has to offer, creating a truly satisfying gastronomic experience. Whether you opt for fresh, frozen, or canned vine leaves, combined with aromatic rice and an array of flavorful herbs, these dolmadakia will transport you to the vibrant Greek countryside.

Ingredients:

250g vine leaves (approximately 70 leaves) If using fresh vine leaves, blanch them in salted boiling water for 2-3 minutes. Remove them from the water using a perforated spoon and drain them in a colander after removing the stems and any thick veins. If using frozen vine leaves, thaw them in the refrigerator overnight. If using canned vine leaves preserved in brine, simply rinse them and allow them to drain well.
300g Carolina rice (thoroughly rinsed)
3 leeks, finely chopped
1 dried onion, processed in a food processor
1 bunch of fresh spring onions (around 5 pieces), finely chopped
200g spinach, finely chopped
½ bunch of parsley, finely chopped
½ bunch of dill, finely chopped
1 bunch of fresh mint, finely chopped
1 bunch of fennel fronds, finely chopped
5-6 leaves of sorrel, finely chopped
2 cloves of garlic, finely chopped
400g water
1 ripe tomato, processed in a food processor
1-2 lemons (depending on desired tanginess)
Salt and pepper
1 cup of grelia olive oil

Directions

In a saucepan, saute the fresh leeks, dried onion, and garlic with a drizzle of olive oil until they become tender and acquire some color. Then, add the rice and saute for 3-4 minutes. Add the mint, spinach, fennel fronds, sorrel, water, and processed tomato. Allow the mixture to simmer for 5 minutes. Once the rice has absorbed all the water, remove the saucepan from the heat and add the dill and parsley. Stir well to combine.

In a clean pot, layer the torn and unusable vine leaves at the bottom. Take one vine leaf in your hand or on a plate or cutting board, with the veins facing towards you and the shiny side facing down. Using a tablespoon, place approximately half a spoonful of the filling in the center of the leaf. Gently fold the sides of the leaf over the filling and then roll it tightly to form the dolmadaki. Place each dolmadaki in the pot next to each other. Once all the dolmadakia are rolled, pour the remaining olive oil and lemon juice over them. Add water until they are just covered. Place a plate on top to keep them in place, using a stone or a cup of water for weight. Simmer for approximately 40 minutes. Once cooked, remove the pot from the heat and allow the dolmadakia to cool.

These dolmadakia with Greek greens are a true delight, showcasing the incredible flavors of Greece. Each bite offers a harmonious blend of vine leaves, Carolina rice, and a variety of finely chopped greens, including leeks, spinach, spring onions, parsley, dill, mint, fennel