Clay-cooked Dolmathakia me Kima: Meat and Rice-Stuffed Grape Leaves
Finally, a perfect pair for VitaClay’s TZATZIKI! Try Greece’s favorite dish, a bundle of meat and rice wrapped in grape leaves that’s filling and satisfyingly delicious. Traditionally served as a side dish, Dolmathakia me Kima comes from the Turkish word dolma, which means "stuffed" and aki meaning "little one" making dolmathakia a “little-stuffed” wrap. You can also use larger leaves, increasing the amount of filling to serve it as a main dish paired with AVGOLEMONO, a sauce made of eggs and lemon juice. Enjoy this easy crockpot recipe for dolmathakia me kima which you can make in our VitaClay slow cooker.
Ingredients • Grape Leaves: • 8 cups water • 1/2 lemon (juice only) • 1 teaspoon sea salt • 1 (16-ounce) grape leaves in brine (about 70 leaves)
Filling: • 1 cup short-grain rice (uncooked) • 2 medium-large onions (finely chopped) • 5 tablespoons olive oil (divided) • 2 pounds lean ground beef (or lamb, or a mixture of both) • 1 bunch fresh dill (chopped) • 1 tablespoon mint leaves (chopped) • 2 1/2 lemons (juiced, divided) • 1/4 teaspoon pepper • 2 cups of water
Directions: 1. Leaves: Boil 8 cups of water, add the juice of 1/2 lemon and the salt. Place unrolled grape leaves in the hot water and leave for 3 minutes. 2. Remove the leaves from the hot water, place them in a bowl of cold water and drain in a colander when cooled. Set aside. 3. Filling: Soak the rice for 10 minutes in hot water and drain then, sauté it. 4. Sauté the onions in 1 tablespoon of olive oil until translucent. 5. Mix onion, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, and pepper in a bowl. 6. Fill each grape leaves a pinch (up to a teaspoon), making sure all sides are enclosed (firm not tight, giving room for the filling to expand during cooking). 7. In your VitaClay, add 2 cups of water, place a bowl or bamboo steamer basket inside. 8. Place filled grape leaves in your cooker and set it on Stew or fast to cook for one hour.