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Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. Stuffed Grape Leaves are popular in several Mediterranean countries and in the Middle East. It has different names depending on the region.

To begin with this recipe, we must first prepare a few ingredients. You can cook stuffed_grape_leaves_with_rice_and_meat using 13 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed_grape_leaves_with_rice_and_meat:

1. Take Rice filling ingredients:
2. Make ready 3 cups egyptian rice
3. Take 500 grams minced meat
4. Prepare 1/2 teaspoon 7 spices
5. Get 1 teaspoon salt
6. Get Boiling grape leaves:
7. Prepare 1 kg grape leaves pressed
8. Make ready Ingredients, needed to cook the stuffed grape leaves:
9. Get 2 kgs of lamb boned meat (Lamb Neck, lamb rack, meat slices,..
10. Make ready 500 g lamb sliced Leah
11. Get 2 cups lemon juice
12. Take 1 tablespoon salt
13. Get suitable quantity of water to cover the whole stuffed wrapped

Turkish meal, stuffed grape leaves, rice and spice. Man make a dish dolma rice with meat wrapped in grape leaves. Turkish Food Dolma Stuffed Grape Leaves with Minced Meat, Rice and Tomato Paste / Sarma. Greek Grape Leaves Stuffed with Rice and Herbs (Dolmadakia).

Steps to make Stuffed_grape_leaves_with_rice_and_meat:

1. Filling preparation: - wash and drain the rice very well.
2. Add the minced meat, 7 spices and salt.
3. Mix ingredients well, until all has combined
4. Boiling Grape leaves:soak grape leaves in a wide container, for no less than 5 hours, changing the water continuously, to rinse off extra salt.
5. Wrapping grape leaves: - place grape leaves on a soft surface (tray,plate etc) add a suitable quantity of rice filling in the centre of the leaf
6. Pinch or trim off any long or tough stems. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder.
7. Repeat with the remaining grape leaves and filling.
8. Cooking preparation: - - Wash meat, Leah, bones then bring to boil to get rid of extra fats and foam.
9. Wash meat again
10. In a wide pot, put the meat first, add a pinch of 7 spices and salt.
11. Layer the grape leaves in a row around the pot, in a presentable order.
12. Add salt and lemon juice.
13. Cover with water. Place a heavy weight on top and cover the pot.
14. Put on medium heat till boiling.
15. When boiled, lower the heat and leave for no less than 12 hours, check continuously the quantity of water.
16. Before turning off the stove, take off the cover and the heavy weight. Allow the grape leaves to toast a little.
17. Turn the pot of grape leaves in an appropriate dish. Serve  hot.
18. Chefs tip: - If grape leaves are fresh, cook for 7 hours.
19. By: Bara'a Choughari

Dolmadakia, the Greek word for dolmas, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves. Stuffed grape leaves with rice and meat. Greek stuffed grape leaves, commonly called domas, are a fresh and healthy finger food that is also popular in Turkey, the Middle East and the Balkans. Use plain water or vegetable broth.

Above is the way to cook stuffed_grape_leaves_with_rice_and_meat, very simple to make. Do the cooking stages appropriately, chill out and use your coronary heart then your cooking shall be delicious. There are numerous recipes you could attempt from this website, please find what you need. Should you like this recipe please share it with your friends. Happy cooking.