• Ελληνικά
  • English
  • Healthy Meals/ Lenten/ Recipes/ Vegan/ Vegetables/ Vegetarian

    Stuffed Vine Leaves with Bulgur & Cumin

    Back to traditional recipes today, with a favorite dish of many in Greece, stuffed vine leaves or dolmadakia. After the stuffed vine leaves with crabmeat and rice and a saffron sauce, I chose to make a more traditional recipe, so I filled the vine leaves with bulgur, tomato, onion and plenty of cumin. This is a recipe from the Dodecanese and specifically from Rhodes, but similar are found in Crete. In Greece there are numerous recipes of stuffed vine leaves. Gradually we will try some more.

    This particular recipe I found in Diana Kohyllas’ book, “The Taste of Greece”. Something very interesting written in the book is that in Kalymnos (which I have not yet visited) and possibly in other islands of the Dodecanese as well, vine leaves are dried by passing them into a thread like hoop and leaving them hung for a few weeks to dry out completely. They are very fragile after, but when soaked they regain their juices and are again fragrant and delicious.

    Another  very interesting information that I had not heard, is that in Rhodes and Nisyros leaves of cyclamen are used for dolmades, instead of vine leaves (and their bulbs are made a sweet preserve!).

    Stuffed Vine Leaves with Bulgur & Cumin – Ντολμαδάκια με Πλιγούρι & Κύμινο

    Do not forget to read here all the valuable beneficial properties of vine leaves, as well as information on their conservation and instructions on how to roll them. Those that I used I had bought fresh and after boiling them, I kept them in the freezer. You can use vine leaves in brine, as well.

    The bulgur I used in this recipe is of The Trinity Farm company, who very kindly sent me their products to try. It is an organic and biodynamic agriculture product. I suggest you try it.

    Stuffed Vine Leaves (Dolmadakia) with Bulgur & Cumin
    Serves 8
    A Greek traditional recipe from Rhodes for stuffed vine leanes with bulgur & cumin
    Write a review
    Print
    Prep Time
    2 hr
    Cook Time
    40 min
    Total Time
    2 hr 40 min
    Prep Time
    2 hr
    Cook Time
    40 min
    Total Time
    2 hr 40 min
    283 calories
    35 g
    0 g
    15 g
    6 g
    2 g
    254 g
    36 g
    7 g
    0 g
    13 g
    Nutrition Facts
    Serving Size
    254g
    Servings
    8
    Amount Per Serving
    Calories 283
    Calories from Fat 133
    % Daily Value *
    Total Fat 15g
    23%
    Saturated Fat 2g
    11%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 11g
    Cholesterol 0mg
    0%
    Sodium 36mg
    2%
    Total Carbohydrates 35g
    12%
    Dietary Fiber 9g
    35%
    Sugars 7g
    Protein 6g
    Vitamin A
    24%
    Vitamin C
    47%
    Calcium
    6%
    Iron
    12%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. • 300 g. vine leaves
    2. • 220 g. wheat bulgur
    3. • 700 g. onions, chopped
    4. • 850 g. ripe tomatoes, grated
    5. • 125 ml olive oil (+ 3-4 tablespoons extra for cooking)
    6. • 2 teaspoons cumin powder
    7. • about 1 cup chopped fresh dill
    8. • about ½ cup chopped fresh spearmint
    9. • juice of 1 large lemon
    10. • salt and freshly ground black pepper
    Instructions
    1. Mix bulgur, onions, tomatoes, and oil in a large bowl. Add salt, pepper and cumin and stir well. Cover and let the bulgur rise for about 2 hours. After rising, add the spearmint and dill.
    2. Meanwhile, if using fresh leaves or vine leaves in brine, wash them and put them in a large saucepan with boiling water ( separately, if necessary) for 3-4 minutes. Drain and rinse immediately with cold water. Pick the very small or torn leaves and put aside.
    3. Wrap the vine leaves putting a teaspoon of filling on each one.
    4. Lay the bottom of the pan with the small or torn leaves you have kept aside and place the stuffed vine leaves in the pan, in layers.
    5. Pour the lemon juice, the remaining olive oil and add as much water as needed to barely cover the dolmadakia.
    6. Place over an overturned plate to hold on to their position while boiling and cover the pot.
    7. Simmer until the leaves are softened, for about 40 minutes. Remove from heat and serve.
    Notes
    1. Dolmadakia are ideally served with Greek strained yogurt
    Adapted from the book “The Glorious Foods of Greece”, by Diane Kochilas, Ellinika Grammata publications, Athens 2003.
    beta
    calories
    283
    fat
    15g
    protein
    6g
    carbs
    35g
    more
    Adapted from the book “The Glorious Foods of Greece”, by Diane Kochilas, Ellinika Grammata publications, Athens 2003.
    The Healthy Cook https://thehealthycook.gr/

    Share on Social Media
    •   
    •   
    •   
    •   

    You Might Also Like

    No Comments

    Leave a Reply