RICE DOLMADES or DOLMADAKIA

Dolmades are delicate parcels made from grape leaves (also known as vine leaves) stuffed with long-grain rice, fresh herbs and seasonings.

Dolmades may be served as an appetizer or salad plate, eaten as finger food, or simply enjoyed as a tasty snack.

Here are the instructions step-by-step:

Heat 4 to 5 tablespoons of Extra Virgin Olive oil in a medium pot on low heat, add 1 finely chopped onion and stir fry for a few minutes until golden in colour.

Add salt and pepper to taste.

Add 1 cup of water, 1 cup parboiled rice, and fresh dill.

 

Bring to a boil, reduce heat until the water evaporates, stir occasionally to combine the ingredients uniformly.


Remove from heat.

In a separate pot, bring some water to a boil and add approximately 20 to 30 grape leaves for 5 or 6 minutes.

Drain, pat dry, then trim the stems.

Place one of the leaves, vein side facing up, on a plate and put a tablespoon of the rice mixture near the stem.

Fold the stem end over the filling once, then fold the edges in, continue rolling the leaf until it is completely folded.

The video shows the preparation of stuffed vine leaves with rice (dolmades).

e video shows the preparation of stuffed vine leaves with rice (dolmades).

The film made in 1993 and there is no voice over only music. 
In the initial stages it shows you the list of ingredients, the proper method of wrapping and the plate to cover the dolmades before cooking. 

This is important to keep the leaves from unwrapping.

For more details on the preparation of dolmades, read the book written by Spyros Peter Goudas in the Books and Articles Section.

It certainly seems like a lot of work, but if you enjoy cooking, you will find that it is also quite creative, entertaining, and according to Mr. Goudas, quite relaxing after a hard day at the office.

In fact, even executives, lawyers, or business owners, who undergo lots of stress everyday, will find making these treats as a therapeutic retreat from the busy business world.

The film made in 1993 and there is no voice over only music. 

In the initial stages it shows you the list of ingredients, the proper method of wrapping and the plate to cover the dolmades before cooking. 
This is important to keep the leaves from unwrapping.

(Avoid folding too tightly as the rice will expand during cooking).

Repeat the above procedure with the remaining grape leaves and filling.

Line the bottom of a large pot with any damaged grape leaves and place the rolled dolmades side-by-side (seam-side down) in a single layer on top of the leaves.



Pour 1 cup of water, 1 tablespoon of lemon juice and 2 tablespoons of extra virgin olive oil over the dolmades.

Cover with a heavy plate, which fits inside of the pot so as to hold your dolmades in position once they begin to boil, otherwise they will unfold and there will be ingredients floating everywhere.

Bring to boil, cover with the pot.

Reduce the heat and simmer for approximately half an hour without lifting the lid.

Sample one of your beautiful creations, if in your opinion it is cooked, then Voila! If not, add a little more water and continue simmering until satisfactory to you.

As stated above, this is an appetizer and a big factor in the final outcome of this dish is finding the right grape leaves.

You do not want to have to pull strings out of your mouth after eating.

Therefore, we recommend that you purchase one of the following brands that have been proven to have good quality leaves: Ariston, Fandis, Mr. Goudas or Krinos.

With respect to the rice, we suggest  parboiled rice because this particular variety can withstand the extra heat and cooking that this dish requires without the fear of the rice becoming tooo soft and puty like .

Each grain will stand independently.


We hope that we have given you all the information you need.
It is now up to you to take the time to try this dish at least once.

It certainly seems like a lot of work, but if you enjoy cooking, you will find that it is also quite creative, entertaining, and relaxing after a hard day at the office.

In fact, even executives, lawyers, or business owners, who undergo lots of stress everyday, will find making these treats as a therapeutic retreat from the busy business world.


Should you not have the time or patience to undertake this dish, leave it to the professionals. 

Simply open a can of Mr. Goudas Dolmades (Dolmadakia) ready-to-eat right out the can.


You may serve as is, or heat for a ONE minute.

Each piece is a mouthful and each bite is a delight.



This is very important:

We mentioned that the selection of the leaves is of great significance to the outcome of this recipe.

There are 2 harvesting periods for the leaves: spring and autumn.

The spring leaves are small and tender and the autumn leaves are somewhat larger, thicker and rougher in texture with mature strings.

Mr. Goudas Dolmadakia are made with spring leaves hence the reason his dolmadakia are so tender and mouthwatering.

 

 

 

 

 

 Arabian style with Bsmati Rice

The story was written by Spyros Peter Goudas with the assistance of Bernadette Scott.

Bernadette Scott Each piece is a mouthful and each bite is a delight.

 

Please NoteRice is an ingredient used in thousands of recipes all over the world. In this website, we have mentioned the use of various types of rice in the following recipes

Keywords: | RICE RECIPES OF ALL VARIETIES | VEGETABLES | VEGETARIAN |