Greek Dolmades

Ingredients

60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
3⁄4 cup extra-virgin olive oil, divided, plus more for serving
1 large white onion, diced (2 cups)
4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
1 1⁄3 cups finely shopped fresh dill (3 oz.)
1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
1 cup finely chopped fresh mint (2 oz.)
1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
Kosher salt and freshly ground black pepper
2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
Plain Greek yogurt, for serving (optional)

Prepare

1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.

2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).

3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.

4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha! 

Greek Dolmades

2018-07-10 07:04:03

Yields 50

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Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Ingredients

1. 60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
2. 3⁄4 cup extra-virgin olive oil, divided, plus more for serving
3. 1 large white onion, diced (2 cups)
4. 4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
5. 1 1⁄3 cups finely shopped fresh dill (3 oz.)
6. 1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
7. 1 cup finely chopped fresh mint (2 oz.)
8. 1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
9. Kosher salt and freshly ground black pepper
10. 2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
11. Plain Greek yogurt, for serving (optional)

Instructions

1. 1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.
2. 2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
3. Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).
4. 3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.
5. 4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
6. Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha!

By Teresa Gonzalez

Adapted from Saveur

Adapted from Saveur

Florida Girl Cooks http://floridagirlcooks.com/

The post Greek Dolmades appeared first on Florida Girl Cooks.

Ever since I attended my first Greek Fest in 1999 I have fallen in love with Greek Lamb Gyros Tzatziki Sauce. The last few years I have attempted making the gyros with chicken and with lamb as well but I have never been able to find the real deal lamb like that of what I’ve tried at St. Catherine’s Greek Orthodox Church Greek Fest. Having Greek friends I naturally asked where I could find the gyro lamb meat and they directed me to Gordon. Gordon is mainly a restaurant wholesaler/supplier since the majority of their store sells items in bulk and specific restaurant specialty items. They sell this soft and deliciously magical gyro lamb meat, pre-sliced in a box in the frozen food section at $25 for 5 pounds. All you have to do is thaw it out, bake it or grill it, and add it to your toasted pitas with tzatziki sauce, red onion, spinach, and chopped grape tomatoes. They make a delicious weekday dinner possible. Until Greek Fest rolls around again, we will be enjoying this right in the comfort of our own home! 

Greek Lamb Gyros Tzatziki Sauce

Ingredients

1.5 lbs gyro lamb meat
6 pitas
1 red onion, julienned
1 pint grape tomatoes halved
16 oz. spinach
sea salt and freshly cracked black pepper to taste
tzatziki sauce (see recipe below)

Prepare

1. Bake or skinny grill, the lamb until crispy along the edges and tender in the middle. Oven 380 degrees for 20 minutes, grill for 3 minutes per side on med-high heat.

2. Toast the pita bread on a griddle with grill marks for a minute per side to soften the bread.

3. Layer each pita with a handful of spinach, 6 slices of the gyro lamb meat, red onion, tomatoes, a dollop or two of the tzatziki sauce, and sprinkle with sea salt and freshly cracked black pepper. Enjoy a second, third, and fourth helping if desired! Haha!

Tzatziki Sauce

Ingredients

1 medium cucumber, peeled and grated, seeds picked out
11/2 cups plain full-fat Greek yogurt
2 medium garlic cloves, finely minced
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
1/2 teaspoon salt
1 Tablespoon minced fresh dill
2 Tablespoons fresh lemon juice

Prepare

1. Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.

2. Add cucumber to Greek yogurt and stir to combine.

3. Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.

4. Chop the fresh dill and add it as well.

5. Stir to combine and chill at until ready to serve. Store in the refrigerator for up to a week.

Greek Lamb Gyros

2017-11-25 10:04:12

Serves 6

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1. Ingredients
2. 1.5 lbs gyro lamb meat
3. 6 pitas
4. 1 red onion, julienned
5. 1 pint grape tomatoes halved
6. 16 oz. spinach
7. sea salt and freshly cracked black pepper to taste
8. Tzatziki Sauce
9. 1 medium cucumber, peeled and grated, seeds picked out
10. 11/2 cups plain full-fat Greek yogurt
11. 2 medium garlic cloves, finely minced
12. 2 Tablespoons extra virgin olive oil
13. 1 Tablespoon white vinegar
14. 1/2 teaspoon salt
15. 1 Tablespoon minced fresh dill
16. 2 Tablespoons fresh lemon juice

Instructions

1. Greek Lamb Gyros
2. 1. Bake or skinny grill, the lamb until crispy along the edges and tender in the middle. Oven 380 degrees for 20 minutes, grill for 3 minutes per side on med-high heat.
3. 2. Toast the pita bread on a griddle with grill marks for a minute per side to soften the bread.
4. 3. Layer each pita with a handful of spinach, 6 slices of the gyro lamb meat, red onion, tomatoes, a dollop or two of the tzatziki sauce, and sprinkle with sea salt and freshly cracked black pepper. Enjoy a second, third, and fourth helping if desired! Haha!
5. Tzatziki Sauce
6. 1. Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.
7. 2. Add cucumber to Greek yogurt and stir to combine.
8. 3. Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.
9. 4. Chop the fresh dill and add it as well.
10. 5. Stir to combine and chill at until ready to serve. Store in the refrigerator for up to a week.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Greek Lamb Gyros Tzatziki Sauce appeared first on Florida Girl Cooks.