Until the next time we meet, relive your vacation experience with recipes suggested from our hotel's Chef: STUFFED GRAPE LEAVES - DOLMADAKIA
Ingredients:
500GR OF GRAPE LEAVES
100GR OLIVE OIL
200 GR SCALLIONS
100GR ONION
100GR GARLIC
200GR LONG GRAIN RICE -CAROLINA VARIETY
200GR STOCK/BROTH
4 LEMONS AND JUICE OF 3 LEMONS
20GR CORIANDER
20GR SPEARMINT
40 GR DILL
10GR BLACK PEPPER
20GR SALT

How to:
Immerse the grape leaves in hot water until softened (if from a jar, use directly).
In a large pan sauté the scallions, onions and garlic with the olive oil. We then add the rice, salt, black pepper, spearmint, dill, coriander and the stock. Remove from the stove once it boils over and let it cool.
Fill each grape leaf with a spoonful of the prepared stuffing, roll and fold.
Add some olive oil in a pot, then a layer of lemon slices and then arrange the stuffed grape leaves on top finishing with some fresh lemon juice. Place an inverted plate on top of everything to prevent the stuffing from coming out. Bring to a boil, and then simmer for about 1and a 1/2 hour.
Serve with a yoghurt sauce.
  SOUTZOUKAKIA MEAT BALLS
Ingredients:
500GR FINELY GROUND BEEF OR HALF BEEF/HALF LAMP
2-3 GARLIC CLOVES
1 TSP SALT
1 TSP CUMMIN
½ TSP BLACK PEPPER
2 TBSP OLIVE OIL
30GR STALE BREAD
¼ CUP RED WINE
FLOUR AND FRYING OIL FOR THE FRYING
          
SAUCE:
750GR FINELY CHOPPED FRESH TOMATOES
600GRE CANNED TOMATOES
2 TBPS TOMATO PASTE
3-4 TBSP OLIVE OIL
¼ CUP OF WINE
1 FINELY CHOPPED ONION
SALT, CINNAMON STICK
 
How to:
Soak the bread in the wine. Mix the rest ingredients and add the bread at the end. Work the mixture thoroughly with your hands and then form small meat balls (round or elongated).
Roll the meatballs in flour and place them in a frying pan with preheated frying oil. Fry briefly just to give a golden color. Remove them from the pan and let them sit on an absorbing paper sheet.
In a pot combine all the sauce ingredients and boil for 15 minutes.  Add the meatballs carefully and let them simmer for a few minutes until sauce thickens.
Serve over a bed or rice or sautéed angel hair.