Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima! A quick and easy dinner that is ready in under 25 minutes!
You can cook Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima with 13 Ingredients and 5 steps. See the following guide!
Ingredients for Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
- 1 1/2 lb grape leaves.
- 1 1/2 lb ground meat.
- 2 large onion, grated.
- 12 scallions, diced.
- 1 1/2 cup rice.
- 1/2 cup chopped dill.
- 1/2 cup chopped mint.
- 1/2 cup chopped parsley.
- 4 eggs.
- 1 juice from lemon.
- salt and pepper.
- 1 olive oil.
- 3 bouillon cubes.
Step by step how to cook Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:
- Rinse grape leaves and blanch for 3-5 minutes, drain and let cool.
- 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..
- 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..
- 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..
- 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..