Recipe of Dolmadakia


This dish is made mostly in spring because it needs fresh vine leaves. It is served mostly cold and it is known all over Greece.

- 4 onions julienne
- 2 cups of olive oil
- 1 cup of rice
- 1 vase of vine leaves
- 2 skeins of anise
- 1 skein of parsley
- salt and pepper
- 3 lemons

Wash the vine leaves very well or, if they are fresh, boil them for 5 minutes. Chop the anise and the parsley. Put all the ingredients (rice, onions, anise, parsley, salt and pepper and 1 cup of oil) together and mix them well. Lay some wine leaves to the bottom of a casserole. Put a spoonful of the mixture to the middle of a leaf and wrap it well. Put the wrapped leaves into the casserole, one next to the other, with the edges to the bottom. Do the same for all leaves, putting one next to the other. When you finish, sprinkle some more salt and pepper, the lemon juices, the rest of the oil and some hot water, until all these cover the wrapped leaves. Put on top of them a big plate and boil them into a low temperature. Leave them to boil for about an hour, but in the meanwhile, check regularly if they need water. If they do need water, add some. At the end, only little water should be left. Dolmadakia are served cold or at a room temperature, mainly with yogurt or tzatziki.

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