Dolmadakia in the oven. Look for them in jars in the ethnic/international aisle in your supermarket or a Greek-owned market, or Middle-eastern market. In very low heat, and over a long period of time. A crock pot is ideal for this task, if you have one To protect the bottom layer of dolmadakia from the heat, place a plate at the bottom of the pot.
Everything felt and ''breathed'' Greece, from the gorgeous terrace to the incredible combination of tastes and aromas of the delicious recipes! (and the tables full of Greeks!) Dolmadakia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the. Fold sides in; then roll tightly toward point. You can cook Dolmadakia in the oven using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Dolmadakia in the oven
- It's 1 of medium-sized eggplant.
- You need 1 cup of spring onions, finely chopped (only the white part).
- You need 2-4 cloves of garlic, finely chopped.
- Prepare 2 tbsp of oregano.
- You need 2 tbsp of dill, basil or spearmint.
- You need 2 tbsp of lemon juice.
- You need 3/4 cup of short-grain white rice.
- Prepare 2 cups of peeled tomatoes, finely chopped.
- You need 1 cup of olive oil.
- Prepare 300 g of grape leaves.
Place parsley stalks (or rack) in bottom of Dutch oven or large skillet. Sprinkle with remaining oil and lemon juice. Bring to a boil, reduce heat, cover. samantha trifilis How to make dolmadakia Dolmadakia maken met wijnbladeren dolmadakia, how to fill grapeleaves samantha trifilis, dolmadakia, wijnbladeren, ν. You can change this preference below.
Dolmadakia in the oven instructions
- Peel the eggplant. Remove the seeds if there are any and chop it finely..
- Heat the olive oil well and add the eggplant and the spring onions. Stir until they absorb the oil. Add the lemon, the oregano, the dill, the garlic, season with salt and pepper and stir well. Then, add 1 cup water and let everything simmer until the eggplant is well cooked..
- Add the rice and let it cook for 5 minutes..
- Fold and roll your dolmadakia and place them one next to the other in rows and place them in a pyrex baking tray..
- Pour the tomato over the dolmadakia and sprinkle with a little basil or spearmint, finely chopped. Add 1/2 cup water and 2-3 tbsp olive oil and bake in the oven for about 50 minutes..
- Cover with aluminum foil so that they don't get dry..
Remove from the oven and cut into pieces. All Greek words ending in -aki- means little one, so dolmas becomes dolmadaki, plural dolmadakia. The best part was that I didn't have to be in the kitchen watching over the meal. I placed the lid on top and left it in the oven for one an a half hours and I was free to do whatever I wanted without having to. Sauté onions with salt until transparent.