Chef Mikaela Liaroutsous, who works at the restaurants Etsi Le Bistro and Etsi L'Ouz&eacute;ri, reveals her summer recipe for dolmadakias &mdash; also called dolmas or vine leaves &mdash; stuffed with meat.

Ingredients :
<ul class="ul1" style="text-align: justify;">
 <li class="li1">1 jar of pickled vine leaves</li>
 <li class="li1">300 g of ground beef</li>
 <li class="li1">2 grated onions</li>
 <li class="li1">1 bunch of finely chopped spring onions</li>
 <li class="li1">&frac12; cup Arborio rice</li>
 <li class="li1">1/3 water</li>
 <li class="li1">20cl of olive oil</li>
 <li class="li1">1 bunch of chopped dill</li>
 <li class="li1">1 bunch of chopped flat-leaf parsley</li>
 <li class="li1">Juice of one lemon</li>
 <li class="li1">Lemon zest</li>
 <li class="li1">Salt pepper</li>
</ul>

FOR THE TAHINI YOGURT:
<ul class="ul1">
 <li class="li1" style="text-align: justify;">2 tablespoons Greek yogurt</li>
 <li class="li1" style="text-align: justify;">2 good spoons of tahini</li>
 <li class="li1" style="text-align: justify;">Lemon juice and zest</li>
 <li class="li1" style="text-align: justify;">1 pinch of black and blond sesame</li>
 <li class="li1" style="text-align: justify;">1 good drizzle of olive oil</li>
 <li class="li1" style="text-align: justify;">Salt and smoked pepper</li>
</ul>

Preparation :
In a salad bowl, pour the rice, previously rinsed to remove some of the starch.
Add the minced meat, herbs, grated raw onion, chopped spring onion, lemon zest, lemon juice, season and then work the stuffing for a minute to make it smooth. Cook a little of the stuffing to check the seasoning. Adjust if necessary.
On your work surface, spread out the vine leaves, having rinsed them well beforehand.
Place a tablespoon of stuffing in the center of the leaf. Fold the leaf over to the sides and roll the vine leaf like a cigar. Be careful not to squeeze too tightly so that the rice can cook evenly when cooking.
In the bottom of a saucepan, line the bottom with vine leaves. Then place the stuffed vine leaves in a crown, pressing them tightly together, but leaving a little space so that they can cook well when stewed.
Then cover with vine leaves, then place a few plates on top so that the dolmas do not move during cooking.
Cover with water up to the height of the plates, add a dash of lemon juice and a dash of olive oil and cook for 20 minutes from boiling.
Once cooked, serve with your tahini yogurt (mix all ingredients together).

How to make traditional dolmadakias?

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