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Dolmadakia Yialantzi with currants and pine cone seeds

4/6 people
40m · 30m

Stuffed grapevine leaves with rice, small black raisins (currants) and pine cone seeds. So healthy...


250 gr. of grapevine leaves (fresh or can)
1 cup of olive oil
1 big onion, chopped
100 gr. spring onions (chive), chopped
1 cup uncooked rice (arborio rice, for risoto)
1 bunch of parsley, chopped
1 bunch of dill, chopped
2 tablespoons of mint (fresh or dry)
2 tablespoons of small black raisins (currants)
2 tablespoons of pine cone seeds
a little sugar
1 lemon (juice)
salt - pepper

Mix rice, chopped onions, chive, parsley, dill, mint, ½ cup of olive oil, currants, pine cone seeds, salt, pepper, a little sugar and half of the lemon juice. Rinse the grapevine leaves in cold water. In fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water. In the centre of each leaf (shiny surface of leaf down-wards) place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. Place “dolmadakia” side by side in layers. Sprinkle with the rest lemon juice, ½ cup of olive oil and 2 cups of  hot water. Place a plate over “dolmadakia” to prevent them from opening, cover and simmer over a low heat for about 30 minutes. Allow to cool in the saucepan. 


They are best served as a cold entree with yoghourt, or as a Greek appetizer called meze.


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