Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipes, besides rice, herbs and seasonings, also include minced meat (beef and/or...
Here's a little vocabulary lesson. The majority of terms used to described stuffed vegetables and grape leaves derives from the Turkish language. This is likely because the Turks have instilled their influence on neighboring cultures. In doing so, their language describes many recipes even if they...
There are recipes in which the shefs advise to add egg to the meat. The Uzbek recipe of dolma advises to boil grape leaved meat rolls in a small amount of broth. For dolma not to fall apart while cooking, the leaves are bandaged with a thread. Other option is to put a deep plate ...
Dolmadakia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than...
I thank you from the bottom of my heart for putting all of your amazing recipes out there for the rest of us, but especially this one! I’m a student living abroad and I’ve made many of your recipes and they come out so good every single time. They taste so heartwarming and like...
Having bought my glorious dolma machine, I started hunting for a recipe. And it turned out that pretty much all the recipes I find online were same except for the variation of spices. I used the recipe at the back of the pickled vine leaves package as the base, adjusted some amounts an...
Keep rolling till all the grape leaves are used. It takes quite a while, so be patient. Layer the dolmades seam-side down in the Dutch oven. Add enough water over to just cover the dolmades, and pour the lemon juice and remainder of the olive oil over as well. Weigh down the ...