Dolmadakia

Stuffed grape leaves
* Makes about 9 cups filling - 124 Dolmadakia
== Ingredients ==
* ¼ cup olive oil (or half olive/half vegetable oil), divided
* 1 cup chopped onion
* 3 cups cooked rice
* 1½ pounds chopped cooked lamb, beef, or chicken
* 2½ cups sliced green onions
* 3 tablespoons chopped pine nuts or cashews
* 2 tablespoons dried dill weed
* 1 tablespoon dried mint leaves
* 1 tablespoon dried oregano leaves
* ½ cup chopped fresh parsley (reserve stalks)
* ½ cup lemon juice, divided
* 2 to 3 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 2 x 8-ounce jars grapevine leaves, about 124
* 1½ cups beef broth
* 1 cup tomato juice
== Directions ==
# Heat 2 tablespoons oil in Dutch oven or large saucepan.
# Add onion and cook over low heat until onion is soft but not brown.
# Remove from heat.
# Stir in rice, meat, nuts, herbs, ¼ cup lemon juice, salt and pepper.
# Rinse grape leaves to remove brine.
# Drain thoroughly.
# Place leaves, shiny side down and veins up, on work area.
# Place approximately 1 tablespoon of rice mixture in center of each leaf.
# Starting at stem end, fold in bottom part of leaf.
# Fold sides in; then roll tightly toward point.
# Place parsley stalks (or rack) in bottom of Dutch oven or large skillet.
# Arrange dolmadakia snugly on top.
# Make second layer.
# Sprinkle with remaining oil and lemon juice.
# Add broth and tomato juice.
# Bring to a boil, reduce heat, cover, and simmer 35 to 40 minutes or until all liquid is absorbed.
Category:Beef Recipes
Category:Chicken Recipes
Category:Grape leaf Recipes
Category:Greek Meat Dishes
Category:Lamb Recipes
Category:Main Dish Meat Recipes
Category:Meat appetizer Recipes
Category:Rice Recipes