Step-by-Step Guide to Prepare Any-night-of-the-week Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Ultimate Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Just in addition, the time it takes to cook Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima estimated approx 1 mins.

To get started with this particular recipe, we have to first prepare a few components. You can have Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima using 13 ingredients and 5 steps. Here is how you cook that.

These can be made with or without meat. I have been practicing so that one day they will be perfect, like how my grandmother made them! This summer I'm looking forward to using fresh grape leaves too

Ingredients and spices that need to be Make ready to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima:

1. 1 1/2 lb grape leaves
2. 1 1/2 lb ground meat
3. 2 large onion, grated
4. 12 scallions, diced
5. 1 1/2 cup rice
6. 1/2 cup chopped dill
7. 1/2 cup chopped mint
8. 1/2 cup chopped parsley
9. 4 eggs
10. 1 juice from lemon
11. salt and pepper
12. 1 olive oil
13. 3 bouillon cubes

Instructions to make to make Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima

1. Rinse grape leaves and blanch for 3-5 minutes, drain and let cool
2. 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.
3. 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.
4. 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.
5. 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.

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So that's going to wrap this up with this special food Recipe of Speedy Greek Meat-Stuffed Grape Leaves / Dolmadakia me Kima. Thank you very much for reading. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!