All Easy Recipes. Cook all that you can cook. Stuffed Vine Leaves
(Dolmadakia)
 
What You Need:            (To Serve: 4 to 6)
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  • 2/3 cup raw rice
  • 1 cube chicken bouillon
  • 1¾ cups water
  • 1 cup chopped onion
  • 4 teaspoons snipped mint leaves or 1 teaspoon dried mint leaves
  • 2 teaspoons dill weed or parsley
  • 1/8 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • ¾ pound ground meat
  • 2 tablespoons olive oil
  • Juice of one lemon
  • 1 jar (160z.) vine leaves

    • How To Cook:
    1. Mix rice, bouillon cube, water, and onion in a covered casserole. Cook for 12 minutes in the microwave oven, stirring occasionally. Mix in all remaining ingredients except the vine leaves. Set aside to cool.

    2. Carefully unfold the vine leaves and rinse thoroughly in running water. If there is time, allow leaves to soak awhile, and then drain.

    3. Form about 1 tablespoon of the rice-meat mixture into a ball and place in the center of a leaf with the stem of the leaf at the top. Fold each side of the leaf over the filling. Starting at the bottom, roll the leaf up toward the stem.

    4. Line the bottom of a casserole with unfilled leaves. Then put in a layer of filled leaves, seam side down.

    5. Cover with a layer of unfilled leaves then another layer of filled leaves. Do this until all the filling is used up, finishing with a top layer of unfilled leaves.

    6. Cover the casserole and cook in the microwave oven about 12 to 15 minutes. This dish can be served hot with the Egg and Lemon Sauce or allowed to cool in the casserole and served cold as an appetizer.
    		 
    		 
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