GREEK CUISINE RECIPES
Minced meat rolled in grape vines (Ντολμαδάκια)
- good source of iron
- good source of vitamins A
- good source of vitamins C
Tips & tricks
Dolmathakia is a minced meat mixture wrapped in grapevine leaves in greek lemon sauce. When grapevine leaves are not in season you can get buy them in glass jars at any greek grocery store.
Place some vine leaves at the bottom of the pot, to prevent the stuffed vine leaves from sticking.
To prevent the wrapped minced meat pieces from braking up during cooking, place a plate on top, for extra weight, as shown in video.
The egg/lemon sauce plays an important role in this dish. To have more sauce, simply use more water than what the recipe specifies. To bring this recipe up a notch you may replace the water with chicken or beef stock. To thicken the sauce slightly you may use a thickener, as shown in the video below.
- Mince the onions in a food processor
- Prepare the leaves as instructed in the video and place in a colander. Do the same for the remaining vine leaves.
- Next mix well all ingredients with the minced meat (Optional: hot peppers to taste).
- Place some vine leaves at the bottom of the pot, to prevent the stuffed vine leaves from sticking.
- Add about a tablespoon of the minced meat mixture, and roll the vine leave, as shown next.
- Add any remaining grape vine leaves on top, as shown next.
- Add water.
- To prevent the meat balls from braking up during cooking, place a plate on top, for extra weight.
- Cook at medium heat for about 50 minutes with the pot covered.
- Stir the food occasionally as the food is cooking.
- Next, we will take some of the hot juices. We are taking some hot juices in order to gradually bring up the temperature of the egg/lemon sauce so that the eggs will not coagulate.
- Next, prepare the lemon sauce.
- Pour prepared sauce into the pot. If you wish to have more sauce, simply add more than 4 cups of water (as shown half way through the video). The sauce will thicken if you let the food rest for a few minutes.