Loose instead of tight rolling
The uncooked rice needs space to the swell. The sides should be closed, but the leaf must not squeeze the filling tightly.
Greek Recipe
Dolmadakia yalantzi
The rice-herb filling is only briefly sweated and then cooked in tightly rolled vine leaves. A plate holds the rolls together in the pot while slowly absorbing lemon water.
Total time
2 hr 10 min
Calories
310 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Stuffed vine leaves with rice and fresh herbs
Yalantzi describes the meatless variant of the stuffed vine leaves. The small rolls are densely placed in the pot and gently cooked until the rice is soft and the vine leaves are tender. A loose filling is particularly important, because rice expands during cooking and can burst into tightly rolled leaves.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Greek Recipes
Recipe
Dolmadakia yalantzi
Dolmadakia yalantzi are delicate vine leaves with a meatless filling of round grain rice, onions, dill, mint, parsley, lemon and olive oil.
Ingredients
8 servings
Method
-
1
Prepare vine leaves
Carefully separate the laid-in vine leaves, rinse thoroughly and let them release in hot water for 3 minutes. Drain, cut off thick stems and put away damaged leaves for the bottom of the pot.
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2
Sweat filling
Heat 60 ml of olive oil. Heat onions and spring onions softly for 6 minutes. Add rice and pine nuts, stir for 2 minutes and then remove from the stove.
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3
Mix the herbs
Mix dill, parsley, mint, lemon abrass, 2 tablespoons of lemon juice, 1 tsp of salt and pepper under the rice. Let the filling cool for 10 minutes.
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4
Roll the vine leaves
Place one leaf with the matte side upwards. Place a short teaspoon of filling above the stem, strike the lower sides and roll loosely up to the tip.
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5
Place the pot tightly
Cover the bottom of the pot with damaged leaves. Coat Dolmadakia with the seam down tightly in circles. Pour in residual olive oil, lemon juice, hot water and 1/2 tsp salt.
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6
Complain and cook
Place a heat-resistant plate directly on the rolls. Boil covered, then cook for 40 to 45 minutes in a small heat. Let cool in the brew for at least 30 minutes and serve lukewarm or cold.
Kitchen know-how
Tips for Dolmadakia yalantzi
Complain with a plate
The plate prevents the Dolmadakia from swimming in the boiling brew and opening. It must be slightly smaller than the pot diameter.
Variations
How to adapt this recipe
Put two tablespoons of small currants in the filling together with the pine nuts. Their light sweetness matches mint and lemon.
For dolmades with meat add 250 g of lamb or beef to the onion base and fry crumbly. Reduce rice to 180 g and serve the rolls hot.
Nutrition per serving
310kcal
39.0 gCarbohydrates
5.0 gProtein
15.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Dolmadakia yalantzi
Yalantzi refers to the meatless filling of rice, onions, herbs, olive oil and lemon.
They should be washed at least thoroughly and soaked in hot water for a short time, thus losing excess brine and becoming more supple.
Usually they were rolled too hard or cooked too hard. Rice needs room to swell and the rolls should only simmer gently under a plate.
Yes. After a few hours in the refrigerator they taste particularly aromatic. Before serving, let come to room temperature and drizzle with some olive oil.
Well covered and cooled, they remain fresh for about three days. Because of the rice filling after cooking, cool quickly and do not leave for long at room temperature.
Keep cooking