Greek πŸ‡¬πŸ‡· Dolmades
SautΓ© chopped onion, green onion, & garlic with olive oil on med/low heat until soft and caramelized
1
Wash and rinse rice well then add to pan and toast for 5 min. Add salt and mix well.
2
Add cold water and bring to a boil. Reduce heat to low and cover until rice is 60% cooked. I used calrose rice (short grain)
3
Fluff rice and add fresh chopped dill and mint. Add salt, pepper, and sumac and mix well.
4
Form a bed of grape leaves in pot with lemon slices/juice olive oil. This will prevent burning during cooking .
5
Add some filling in the center, fold up to secure the rice, then fold inward and roll up tightly to prevent opening.
6
Transfer leaves to a pot and add olive oil. The plate weighs them down to prevent opening. Add water and lemon juice. Cook for 50 min on med. heat.
7
After cooking, allow to cool completely and place in fridge. Serve cold with Greek yogurt on the side.
8
Bursts of fresh lemony sour flavors with the creamy yogurt to balance it all out! Enjoy!
9
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