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Thessaloniki: Stuffed Dill Scented Rice

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africanmeat View Drop Down
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    Posted: 23 June 2014 at 12:10
yummy thanks.
Ahron
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2014 at 12:53



Visitors looking for the glory of ancient Greece, should head for Athens and Delphi.  Travellers dreaming about the white washed beauty of the islands, can linger in Crete,  Santorini, Mykonos and Naxos. 

However, anyone curious about modern Greece, shall visit Salonika, called THESSALONIKI in Greek; a sprawling port on the northern Aegean. Nightclubs, Ouzeries, markets, fine theatre, chic shopping, busy bustling city life. 

There are plenty of exceptional places to dine from the sleek, signature restaurants, to waterside cafés, rustic style taverns and its bakeries, which are highly recommended.

The largest covered market in Greece, is located in Thessaloniki, and this is a market, one should definitely place on their itinerary. 

The Greeks have been wrapping food since antiguity, most typically, employing grape leaves.  In early May, Greek country women go to the vineyards and collect their " annual supply". 

The most famous dish, is DOLMADES, or stuffed grape leaves, a standard appetiser, which is served as MEZE, or an appetiser, or " Tapa " ...  

In this version, they contain a simple rice filling, which can also be used to Stuff Bell Peppers, if you prefer. 



GRAPE LEAVES STUFFED WITH DILL SCENTED RICE ( Can be used to Stuff Bell Peppers too ) 


1 / 2 cup Evoo, Extra virgin olive oil, preferably Greek or Turkish 
2 cups of long grain white rice
5 tablesp.  fresh lemon juice 
3 tblesp.  Chopped fresh Italian or Italian style flat parsley 
3 tblesp.  Minced chopped fresh Dill 
5 cups water ( hot ) 

One 32 ounce jar of Grape Leavenes, rinsed, drained and tough stems trimmed carefully 

Greek Yogurt / Feta Cheese / Kalamata Olives 


1 /   Heat the Evoo in a heavy large saucepan over medium heat and:

Add onion minced, sauté until translucent, about 6 to 7 minutes

2 /  Stir in the rice, the lemon juice, the parsely, the dill and 1 cup hot water and season to taste with salt of choice and black freshly ground pepper 

3 /  Cover the sauce pan and simmer until rice is partially cooked and no liquid remains

4 / Stirring occasionally, 12 mins. or so 

5 / Remove from heat 

6 /  Cover the bottom of a wide sauce pan with some grape leaves 

7 /  Place 1 large grape leaf on work surface and spoon scantly 1/4 of the rice mixture, in center at the widest part of the leaf 

8/  Fold bottom of leaf over and fold sides in and then roll it up

9/  Place the seam sides down in pan 

10/ Repeat the process of filling and rolling 

11 / Stack the filled leaves atop one another and just add enough hot water to cover 

12 /  Place a  heavy large heat proof plate over the stuffed leaves  
in the sauce pan 

13 /  Cover the sauce pan and simmer over medium heat until leaves are tender, about 1 hour 

( the leaves will rise up if you do not weight them down with a heat proof plate )

14 /  Using a slotted spoon, transfer the stuffed grape leaves to a large platter or stone slab 

15 /  Serve them hot or cold with, Greek Yogurt, Feta, Kalamata Olives and Lemon wedges, extra dill and extra parsely 


For beverage:  A Chilled Greek white wine from Santorini,  or an Italian white wine or an Albariño from Galicia pair extraordinairly well ... 

Enjoy,

Kind regards. 
Margaux Cintrano. 




Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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