Dolmathakias are mini dolmades or stuffed grape leaves with as many variations on recipes. I used the same tender grape leaves and wrapped these little parcels into small dolmades. It was easy for me since I purchased pre-prepared grape leaves in a bottle.
Instead of using the traditional filling of rice, I used quinoa and crumbled sausage and my version also has goat cheese for a creamy texture making it perfect for special occasions. Unlike other recipes for stuffed grape leaves, this one calls for sautéing/ grilling. This is off my Greek Mezze!!
•1/2 jar of grape leaves (30-35 leaves)
•1/4 cup of quinoa cooked
•1 teaspoon of ground cumin
•1 medium/small tomato, peeled, seeded, cut in small cubes
•1/8 cup of fresh parsley, finely chopped and 2 Tblspn fresh dill chopped.
•1 tablespoon of extra virgin olive oil (+ a little more for brushing)
•1 tablespoon of freshly squeezed lemon juice
•8 oz goat cheese, crumbled
•freshly ground black pepper
•1/2 cup cooked, crumbled sausage
1. 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.
2. In a small bowl, stir together the quinoa, and the cumin. Add salt and pepper to taste and allow to sit about 5 minutes. Transfer to a larger bowl and add tomatoes, parsley, 1 tablespoon of olive oil, crumbled cheese and cooked,crumbled sausage and lemon juice. Combine well and add more salt and pepper. The mixture should be slightly salty.
3. Place a grape leaf on a clean work surface, shiny side down. Place 1 teaspoon of the quinoa 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 the rest.
4. 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.
When cooking, start with seam side up, then turn and finish seam side down. Take care when turning so as not to break.