The Veggie Sisters

Νόστιμες και υγιεινές χορτοφαγικές συνταγές
Ντολμαδάκια με σάλτσα παρμεζάνας
Appetizers - sides Main dishes Pasta - Rice - Grains

Stuffed vine leaves with parmesan sauce

Print Friendly, PDF & Email

Για την συνταγή στα Ελληνικά πατήστε εδώ

Dolmadakia are little stuffed wraps. This is one of the most popular traditional greek dishes. My husband goes crazy for dolmadakia and my sweet mother in low sends me vine leaves from Crete to make her son happy:)  The word derives from the turkish word dolma which means stuffed.There are many variations as far as the type of leaves are concerned or the filling. In some regions vine leaves are used, in others cabbage leaves are opted. There are meatless versions, usually served cool and sometimes topped with an egg-lemon (avgolemono) sauce,  yogurt or tomato sauce. Here they are topped with a delicious parmesan sauce. Greece meets Italy!
Take care, my dear friends!
Ντολμαδάκια με σάλτσα παρμεζάνας
Ντολμαδάκια με σάλτσα παρμεζάνας
Ingredients :
80 Vine leaves
230gr. rice
1 big carrot
1 big tomato
1/2 cup parsley
2 red onions
3 Tbsp cumin
8 Tbsp olive oil
2 Tbsp tomato juice
40gr. olive oil
Juice of one lemon
water to cover the «dolmadakia
For the parmesan sauce
10Tbsp lemon juice
6 Tbsp yogurt
6 Tbsp olive oil
1 cup parmesan, grated
Ντολμαδάκια με σάλτσα παρμεζάνας
Ντολμαδάκια με σάλτσα παρμεζάνας


for the filling
In a blender finely chop carrot, onions, parsley and tomato. In a bowl combine rinsed rice with the chopped veggies. Season with salt, pepper, cumin. Pour tomato juice and olive oil. Stir to combine.
for wrapping
Wrap dolmadakia as shown in the picture: Lay out each leave on a cutting board, place a spoonful of the filling on the leave and fold. In a big pot place the torn vine leaves (while trying to get the leaves out of the jar, you will inevitably tear some!) and then arrange the dolmadakia . Pack them as closely as possible.The «sealing point» should be down looking. Continue with a second and third layer…
for cooking
After you have arranged all the dolmadakia, pour 40gr. olive oil, the juice of one lemon and season with salt. Pour enough water to cover them. Place a dish upside down so that they are firmly packed. Cook on high heat until water starts to boil and then reduce heat and let simmer for about 30 minutes.
for the parmesan sauce:
Blend all ingredients until smooth.
Remove the lid and allow to cool. Take dolmadakia carefully out of the pot and arrange them on a plate. Mow you have two options: either you dip each dolmadaki in the parmesan sauce or you pour the sauce over the dolmadakia. Enjoy!
Ντολμαδάκια με σάλτσα παρμεζάνας
Ντολμαδάκια με σάλτσα παρμεζάνας