Greek Dolmades – Stuffed Vine Leaves | Akis Petretzikis Kitchen
Hello, lovely people of YouTube and
welcome back to my kitchen!
Today I have a very Greek, vegan, healthy and tasty recipe for you!
Actually, I’m going to make stuffed grape vine leaves known as dolmades!
Can be served as an appetizer or a main
a very tasty traditional Greek dish.
And let’s start preparing the spring onions.
They are a lot but we need all
these for this recipe, so start slicing…
When you finish with the spring onion,
carry on with the onion cutting into cubes.
After the onion, mister garlic…two cloves of garlic
just simply slice them…
I need a pot and I will add all these veggies inside.
I will add the half olive oil inside
this pan, 125 ml…
Put it on low heat, low to medium and let them caramelize for at least 10 to 15 minutes.
My veggies are ready! You can actually smash them with the spoon…
They become so soft, so tender and so tasty!
Now, I will add the rice…
You can use any rice for risotto and give a nice color to the rice.
Saute for at least 2 minutes until the rice becomes golden brown.
Can you see this nice color of the
It means that the rice is ready!
Add the water…
Cover the pot, lower the heat and let it
simmer for 5 minutes.
After 5 minutes, all the water should be evaporated so…
take it off the heat and set it aside.
Now, it’s time to chop a lot of herbs for this recipe and I have lovely dill,
and I will start chopping them.
I love this recipe because it has so many herbs!
It’s actually so simple but so so tasty…
and we need a lot a lot of mint.
all these lovely herbs…the zest of 2 limes
and add all these herbs to the pan.
Mix them, and it smells so delicious…
Now, salt and pepper…
It’s time to prepare the pot. Here, I
those lovely leaves! These are vine leaves, you can find them in big supermarkets.
Just wash them very well and you can
use them straight ahead. Now,
I will make a little bed on the bottom of the pot, four to five leaves should be enough…
And this will avoid dolmades
to get burned during cooking.
Now, four to five slices lemon…
and one and a half lemon, only the juice.
Can you see this lovely bed here? This
will give flavor all the time
during cooking to dolmades. Now, there are two
sides for the vine leaves…
the rough one and the good one.
We’re using the rough one to stuff…
this one, only for presentation.
We are taking
a spoonful of the stuffing…
add it here…
and we start rolling. Then, we turn the
sides in and we carry on rolling.
And the first one is ready!
Let’s carry on with the next one…
and the last one, and keep them tight so they will not
open during cooking.
Now, I have the rest of the olive oil and I will add it now…
I will put some weight on the top because
if I will not put any weight,
then the dolmades will start dancing
inside the pot during cooking,
we don’t want the dancing, we just want to cook
put the weight on top and cover with some water…
And…put it on medium heat and cook for
approximately 40 to 50 minutes.
If you see that the water has run out, you can
add some more.
After 40 to 50 minutes, the dolmades will be ready
and I will serve them just with some yogurt and some herbs.
My dolmades are ready!
They have completely cooled down and after that,
you can store them into the fridge for
at least 3 to 4 days. And now, it’s time
to serve them.
I have some…
No, just kidding! Of course, it’s Greek…
and I will add 3 to 4 pieces of dolmades, can you see that?
This is amazing!
You can serve it as
an appetizer or as a main dish…
It’s up to you! Some lemon wedges,
of course some Greek olive oil,
and this dolmas is for me…
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Till next time, bye bye! Yia sas!