Greek Dolmades (Stuffed Grape Leaves)

Dolmadakia is delicious and vegan-friendly (minus the yogurt). "Dolmakia"  is also known as "Dolmathes," "Dolmades," and "Dolma."

Greek Stuffed Grape Leaves have a distinct lemony flavor  and a filling made with tender rice, dill, scallions, and mint.

Soak the rice in cold water and set aside while you work on the other steps.

Prepare freshly picked grape leaves by washing them first, then plunging them in boiling water until soft and pliable

Drain the rice and add to a large mixing bowl. Add the chopped dill, mint, onion, scallions, and parsley.

Toast pine nuts in a pan, if using, stir frequently to prevent burning. Add the toasted pine nuts to the bowl ingredients.

Mix lemon juice and olive oil and whisk in the salt and pepper. Pour half of this mixture over the filling ingredients and mix to combine.

Place grape leaves bumpy side up, on a plate or cutting board. Add 1 tbs rice mixture to the center.

Fold the sides to cover the filling, then fold the bottom part over the filling and roll up all the way up as tightly as possible.

Place rolled Dolmades in tight rows in the prepared baking dish until you fill the entire dish.

Pour oil and lemon mixture over the Dolmadakes, making sure you distribute the liquid evenly over the entire pan.

Cover tightly with foil and place in a pre-heated oven. Bake for one hour and thirty minutes or until tender.

Meanwhile, mix yogurt, dill, garlic, salt, and citric acid until combined. Serve yogurt as a dipping sauce with the Dolmadakia.