Dolmathakia are stuffed grape leaves, and this version uses goat cheese and couscous to create an elegant taste, perfect for special occasions. Unlike other recipes for stuffed grape leaves, this one calls for sautéing or grilling.
Cook Time: 4 minutes
Ingredients:
- 1/2 jar of grape leaves (30-35 leaves)
- 1/4 cup of couscous
- 1 teaspoon of ground cumin
- 1 medium/small tomato, peeled, seeded, cut in small cubes
- 1/8 cup of fresh parsley, finely chopped
- 1 tablespoon of extra virgin olive oil (+ a little more for brushing)
- 1 tablespoon of freshly squeezed lemon juice
- 30 thin slices of goat cheese, approx. 1 inch in diameter
- sea salt
- freshly ground black pepper
- 1/4 cup of boiling water
Preparation:
Rinse the grape leaves well and separate. Place in a baking pan and cover with boiling water. Let sit until the water cools a little (about 8-10 minutes). Rinse well under cold running water and drain. Dry each leaf individually, and remove stem. Set leaves aside, on absorbent paper towels.
In a small bowl, stir together the couscous, 1/4 cup of boiling water, and the cumin. Add salt and pepper to taste and allow to sit until the couscous softens, about 5 minutes. Transfer to a larger bowl and add tomatoes, parsley, 1 tablespoon of olive oil, and lemon juice. Combine well and add more salt and pepper. The mixture should be slightly salty.
Place a grape leaf on a clean work surface, shiny side down. Place a piece of the cheese 1/2 inch above the point of the stem, and 1 teaspoon of the couscous mixture on top. Fold the bottom of the leaf up over the filling, fold the sides in, brushing with a little olive oil to help seal, and roll to form a small packet. Place seam side down and continue to make 30 pieces. (See photo tutorial: How to Stuff and Roll Grape Leaves)
Brush the dolmathakia with olive oil. Cook on a preheated grill or fry in a non-stick frying pan for 2 minutes on each side, until they start to brown.
- Note: When cooking, start with seam side up, then turn and finish seam side down. Take care when turning so as not to break.
Serve immediately.
Yield: about 30 pieces