Greek Recipes: Dolmathes and Kourabiedes - KMPH FOX 26 | Central San Joaquin Valley News Source

On Wednesday, Kim and Kopi went Greek in honor of this weekend's 51st annual Greek Fest. Feel free print out these recipes and try them for yourself.

For more information about the Greek Fest, click here.

Dolmathes (meatless)
Also called Yalantzi

(From Fresno Greek Fest 2011)

Ingredients:

• 1 ½ jars of grape leaves
• 1 ½ lbs of yellow onions, chopped
• 1 cup olive oil
• 1 1/3 cup calrose rice
• 1 ½ cups water
• ½ cup fresh flat leaf parsley, chopped
• 2 TBL dried dill
• 1 TBL dried mint
• 2 TBL golden raisins, chopped
• ¼ cup pine nuts
• juice of one lemon
  
  

 Directions:

1. Rinse grape leaves in cold water and leave in colander to drain while preparing mixture.

2. Saute onions in olive oil until a light golden color.

3. Add rice and cook together for about 5 minutes.

4. Add water, parsley, mint, dill, raisins, and pint nuts.  Cook an additional 10 minutes until water is absorbed. Rice will be about half cooked.  Add salt and pepper to taste.

5. Lay one leaf, shiny side down on work surface. Put one teaspoon of filling in the center of the leaf and fold the sides up over it. Then roll it up like a short, fat cigar.

6. Lay the stuffed leaves in a pot, seam side down in tight rows. When one layer is completed, place the additional rows directly on top. Add enough water to just cover the stuffed leaves and add the lemon juice. Cover with the remaining unstuffed grape leaves and a plate to keep the dolmathes in place. 

7. Bring to a boil, then lower heat and simmer for about 45 minutes or until rice is cooked.

8. Serve warm or cold  with lemon wedges

Yield: approximately 4 dozen

Kourabiedes

(Greek Cookies from Fresno Greek Fest 2011)

Ingredients:

• 1 lb. unsalted butter (room temp)
• ¾ cup powdered sugar
• 2 TBL brandy (optional)
• 4-6 cups sifted flour
• 1 lb additional sifted powdered sugar
  
  

Directions:

1. Cream softened butter for 25 minutes.

2. Add powdered sugar and beat for 25 minutes.

3. Add brandy and mix until blended.

4. Gradually add flour 1 cup at a time until blended. Stop mixer and poke finger into dough after each addition. When it comes out clean, stop adding flour.

5. Shape dough into walnut-size balls and place on ungreased cookie sheet.

6. Bake at 350 degrees for 10-15 minutes – until just beginning to brown on the bottom. Do not over-bake.

7. Sift powdered sugar on paper towels on your counter.

8. As the cookies come out of the oven, remove them from cookie sheet and place close together on powdered sugar layer. Then sift additional powdered sugar on top. 

9. Once cool, add additional powdered sugar and place in cupcake papers.

Yield: approximately 4 dozen cookies