Dolmadákia (stuffed vine leaves)

Name: Dolmadákia (stuffed vine leaves)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp salt and pepper; 7-10 Tbsp Cumin; 50–60 pickled vine leaves (glass or package); 1 (approx. 150 g) Potato; 1 medium-sized carrot; 2 Tomatoes; 1 (approx. 200 g) Courgette; 1 medium onion; 1/2 bunch flat leaf parsley; 2-3 stem(s) Mint; 3 TABLESPOONS good olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp salt and pepper
7-10 Tbsp Cumin
50–60 pickled vine leaves (glass or package)
1 (approx. 150 g) Potato
1 medium-sized carrot
2 Tomatoes
1 (approx. 200 g) Courgette
1 medium onion
1/2 bunch flat leaf parsley
2-3 stem(s) Mint
3 TABLESPOONS good olive oil

Directions

1
Wash rice and cook in 1/2 l boiling salted water according to package instructions. Wash the vine leaves several times, as they are heavily salted. Afterwards squeeze them vigorously, cut off the stems.
2
Peel and wash the potato and carrot. Clean and wash the tomatoes and zucchini. Peel onion. Grate everything roughly. Wash the herbs, shake dry, chop the leaves finely. Mix herbs, vegetables, rice and oil.
3
Season with salt, pepper and cumin.
4
Place 2 teaspoons of rice mix on each vine leaf and roll up. Place the filled vine leaves close together in a pot. Layer in rings from outside to inside. Fill the pot with water until the vine leaves are covered and simmer covered at low heat for 15-20 minutes.
5
Creamy yoghurt with mint goes well with it.