Dolmadakia with Yoghurt Sauce

"Dolmadakia", refers to the iconic vine leaves filled with rice and which can be served as an aperitif or as a main course. A delicious, but somewhat time-consuming dish due to the process itself.

Dolmadakia goes great with yogurt, as it gives a wonderful taste of freshness. So, for this week's free Greek recipe, we at Elena's have chosen to include a delicious Greek yogurt sauce!
Dolmadakia is also a well-known dish in Turkey, Syria and Lebanon.

This dish can also be made with ground beef along with the rice.

Preparation time: 30 minutes (Without the preparation time).
Preparation time: 20-30 minutes.
Portions: 6-8 people (Approximately 60 pieces of dolmadakia).

Ingredients:
For the dolmadakia itself:

• 240 grams of vine leaves (Approximately 60 pieces)
• 2 spring onions, finely chopped
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 250 ml Greek Extra Virgin Olive Oil
• 400 grams of Karolina rice
• 400 grams of water
• 1 tsp mint
• 1 teaspoon parsley
• Salt and pepper
• ½ handful of fresh dill
• Zest and lemon juice from two lemons

For the yogurt sauce:

• 500 grams Greek Dodoni Yoghurt
• 1 teaspoon Greek Extra Virgin Olive Oil
• 1 tsp mint
• 1 teaspoon fresh dill
• A little salt and pepper
• Lemon juice from a lemon

Preparation:

This traditional recipe only takes 6 steps to complete, and they go like this:

1. Prepare the vine leaves: Drain the glass and carefully remove the leaf roll. Separate the leaves (be careful not to tear them), rinse with cold water and drain in a colander.
   Tip: If you want to use fresh vine leaves (tender leaves are only suitable for this recipe), blanch them for 2-3 seconds in boiling salted water and place in a bowl of cold water. When all the leaves are done, drain them in a colander. Remove any stems or hard veins.
2. Prepare the filling: In a pan over medium to high heat, add both the onions along with half the olive oil (125 ml) and sauté for 2 minutes until soft. Rinse the rice, drain it well and put it in the pot. Saute the onions and olive oil for 2 more minutes. Then pour in the water, stir and simmer for about 5 minutes until the rice absorbs the water. Remove from heat when ready and let rest for at least 10 minutes. Finally, add all the herbs and mix well.
3. Spread 4-5 vine leaves and a little lemon juice in the bottom of a 22cm high pan.
   Tip: Use all broken vine leaves this time.
4. Assemble the dolmadakia: Take a vine leaf in the palm of your hand or on a work surface (vein side up and steam pointing towards you) and add 1 tablespoon of the filling to the center. Fold the two card sides over the rice, then roll up and tuck in the sides to make a small bundle. Repeat until all filling and/or grape leaves are used up, placing each bundle stitch into the pan.
   Remember to be patient! It takes time, but it's totally worth it!
   Tip: Save some of your homemade dolmadakia for future use! Collect your dolmadakia after the process and store them in the freezer. Be sure to keep some extra vine leaves (torn or broken) for the bottom of the pan. When desired, cook them according to the following instructions (no defrosting necessary).
5. Cooking process: Add the remaining olive oil and lemon juice over the dolmadakia. Then place a small plate over the stuffed vine leaves to weigh them down so they don't fall apart during cooking. Cover with water (extra from the recipe) and bring to a boil; reduce heat and simmer for 20-30 minutes. When ready, remove from the heat and let them cool in the pan.

Tip: Try to taste the rice, and possibly give them a little more if you wish.

6. Prepare the yogurt by whisking all the ingredients together in a bowl. Taste and add salt, pepper and lemon juice as needed along the way.

Now serve your homemade dolmadakia with a little extra lemon juice on top and the yoghurt on the side. Last but not least, your favorite spices!

Kali oreksi/Welcome!