• Anneliese Swingle

Stuffed Grape leaves (Domathekias)


A little angel dropped these goodies off to me and there were SO good, I just had to share!


Stuffed Grape Leaves

Makes 50 pieces

1/2 cup oil

4 medium onions, finely chopped

8 green onions, finely chopped

2 cloves garlic, minced

1 cup long grain rice, uncooked

Juice of 2 lemons, divided

1 teaspoon fresh mint, finely chopped

1 teaspoon fresh dill, finely chopped

1/2 cup parsley, finely chopped

1 teaspoon salt

Dash pepper

2-1/2 cups hot water

1 16-ounce jar grape leaves

Heat 1/2 cup oil in skillet. Add onions and saute until soft and translucent. Add garlic and cook a few minutes. Add rice, 1/2 lemon juice, mint, dill, parsley, salt, pepper and remaining oil. Stir well. Simmer for 5 minutes. Remove from heat and cool until easy to handle.

Wash and drain grape leaves. Cut away heavy stem. Place grape leave on flat surface, shiny side down. Spoon a teaspoon of filling near the stem end of the leaf. Snugly roll bottom of leaf over filling, tucking in the sides as you go until rolled tightly.

Line Dutch oven or heavy, deep pan with grape leaves. Arrange stuffed grape leaves snugly in a layer on the bottom of the pan. Place a second layer on top, going crosswise with the ones below. Mix 2-1/2 cups of boiling water and remaining lemon juice. Pour over filled grape leaves. Place a sturdy heat-proof dish or plate on top of rolls to keep them in place while they cook. Cover and simmer 45 minutes or until rice is cooked.

Remove plate. Test for doneness.

Serve cold.

Spin class today at Fuel Fitness 12:10 -12:50. You coming? It's always more fun to ride with a pack! See you soon....