The ultimate grandma delice! That when you visit her during the summer, it's the first thing that she will offer you to eat.. It requires love and tenderness to be prepared and a real technique in rolling the leaves.. A ha! it's not an easy task for everyone! It's nice to be confident, but keep it for another time, sweeties! he he..
So here we go:
100 grape leaves (leave aside around 10 leaves)
1 bunch of fresh green onions (around 7) - chopped in small pieces
3 handfuls of dill or fennel
4 cups of rice (Karolina or type for risotto)
3/4 cup olive oil
Salt, Pepper
In a casserole, heat up plenty of water. No need to boil it. Then take the leaves, 5-8 at time, and pass them from the warm water. Take them out with the big spoon with the holes and let them aside to cool.
Mix all the rest of the ingredients together.
Take each leaf open it nicely and put in the middle of its back side a teaspoon of the rice mixture.
Take the right side of the leaf and fold it upon the rice. Then do the same with the left side. Roll it once or twice and continue to fold the right end and then left end. Roll again until you have a smallie and cutie leafy roll! Continue with all the leaves.
Last, in a deep casserole, lay down the 10 leaves that you had left aside in the beginning. Lay your rolling around, and on the top of them in a tight way between them. Season with salt and pepper and pour a bit of olive oil and the juice of 1 1/2 lemon. Add 3 1/2 cups of water for every cup of rice that you have added.
Cook them in medium fire until they "drink" all the water.
TIP
Put a plate on the very top of the rollings so as to avoid them having them dancing and swimming in your casserole while boiling.
Serve with a Greek yogurt dip and enjoy!!!
PS: For questions and queries, ask for my grandmother's phone number. Thank you!
Enjoy!!!
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| Greek sushi with grape leaves and rice |
100 grape leaves (leave aside around 10 leaves)
1 bunch of fresh green onions (around 7) - chopped in small pieces
3 handfuls of dill or fennel
4 cups of rice (Karolina or type for risotto)
3/4 cup olive oil
Salt, Pepper
In a casserole, heat up plenty of water. No need to boil it. Then take the leaves, 5-8 at time, and pass them from the warm water. Take them out with the big spoon with the holes and let them aside to cool.
Mix all the rest of the ingredients together.
Take each leaf open it nicely and put in the middle of its back side a teaspoon of the rice mixture.
Take the right side of the leaf and fold it upon the rice. Then do the same with the left side. Roll it once or twice and continue to fold the right end and then left end. Roll again until you have a smallie and cutie leafy roll! Continue with all the leaves.
Last, in a deep casserole, lay down the 10 leaves that you had left aside in the beginning. Lay your rolling around, and on the top of them in a tight way between them. Season with salt and pepper and pour a bit of olive oil and the juice of 1 1/2 lemon. Add 3 1/2 cups of water for every cup of rice that you have added.
Cook them in medium fire until they "drink" all the water.
TIP
Put a plate on the very top of the rollings so as to avoid them having them dancing and swimming in your casserole while boiling.
Serve with a Greek yogurt dip and enjoy!!!
PS: For questions and queries, ask for my grandmother's phone number. Thank you!
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| Sarmadakia |
This a Palestinian dish not Greek, since Palestine was stolen why not steel their dishes
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