Serves 6
INGREDIENTS: ts = teaspoon tbsp = tablespoon
30 grape leaves
1 cup rice (jasmine or porridge rice)
2 onions grated
5 spring onions chopped
250ml olive oil
1/2 cup chopped dill
1/2 cup chopped mint
1 big lemon, juice (or two less juicy)
salt
pepper
For the dip
500 gr yogurt
3-4 tbsp olive oil
a handful chopped dill
5-6 mint leaves chopped
salt pepper
PREPARATIONS:
- Take out the grape leaves, wash them and let them strain
For the filling
- While the leaves are strained, in a big bowl, combine all of filling’s ingredients
Assembling
- Take a leaf, put 1-2 tsp of stuffing (depends on how big the leaf is) and roll it. Prepare all the dolmadakia.
- In a deep pan, firstly, put grape leaves (additional to the 30 of the recipe) to cover the bottom. Then put the dolmades in layers
- When all are in the pan, cover with a plate and put water so as to roughly cover the plate. Simmer until the water is absorbed. (About 30-40 min)
For the dip
- Combine all the ingredients and put in the fridge until served
