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Food An Easy Recipe for Greek Stuffed Grape Leaves, Made in the Slow Cooker

18:30  08 july  2020
18:30  08 july  2020 Source:   chowhound.com

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food on a table © Provided by CBS Interactive Inc. (video)

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing the summer staycation. All week (and all summer) long, we'll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you're still at home. Here, a recipe for Greek stuffed grape leaves, prepped in a slow cooker.

After Eleni Vonissakou’s discovery of the slow cooker, everything changed. The Athens-based food blogger, who runs the site The Foodie Corner, transformed all her favorite Greek dishes into simple, approachable, hands-off recipes—all easily made in a slow cooker.

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Her cookbook “The Greek Slow Cooker” boasts some 75 recipes, all authentically Greek and geared toward weeknight cooking. In just a few hours, you can curl up with a comforting bowl of hearty egg-lemon chicken soup or slice into squares of no-crust spinach and feta pie. Most recipes only take a couple of hours to prepare in the slow cooker, allowing you plenty of time outside of the kitchen.

Related Reading: Everything You Need to Know About Slow Cookers

a hand holding an ice cream cone © Provided by CBS Interactive Inc. (video) Eleni Vonissakou and Constantina Papageorgiou

Keep reading to see Eleni’s recipe for stuffed grapevine leaves with rice. Dolmadakia (a.k.a., stuffed grape leaves) has long been a fundamental dish in Mediterranean cooking and is found in many different forms throughout the world, including Central Asia, India, and the Middle East. Often rolled with rice, herbs, and occasionally ground meat, these finger-sized pockets serve as an impressive appetizer—and aren’t as complicated to make as they look.

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Reprinted with permission from The Greek Slow Cooker by Eleni Vonissakou, Page Street Publishing Co. 2019.

Stuffed Vine Leaves with Rice (Dolmadakia) Recipe

You are probably familiar with the term dolma. The origin of the word is thought to come from the Turkish word dolmak (to fill). Stuffed vegetables of all kinds, however, feature in many cuisines, from Middle Eastern all the way to Italian. In Greece, the specific word dolmadakia means stuffed vine leaves (grape leaves) with rice, herbs and in some cases ground meat. Depending on the area, they might range from small to tiny. Tiny “packages” that deliver a burst of flavor when popped in your mouth! Here I’m sharing my favorite, the rice version. It’s amazing how a few simple ingredients can deliver such a delicious result. These dolmadakia are best enjoyed at room temperature with Greek yogurt.


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This trick will take that harsh bite out of your onions .
Widely used in cuisines throughout the world from South African to soul food, onions are famously pungent thanks to the high amount of sulfur in them. This gives them their characteristic harsh taste and the ability to make a grown man cry while cutting them. Both effects can be reduced, however, using water. Cooking Tips, Hacks and Tricks Your Grandmother Knew Just like submerging them in cold water can help you chop onions without crying, water also helps to get rid of that harsh taste.

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