DOLMADES
Dolmades (nwgr. ντολµάδες, no. ντολμάς dolmas) – a dish of meat and rice, characteristic of Greek, Turkish and Azerbaijani cuisine.
In addition to the meat and rice version, there are also traditional versions with only rice, which also contain additives such as chopped onion, garlic, pine nuts or raisins, and other spices than the meat version[1]. A type of cabbage rolls, similarly to those in Poland, served warm and with sauce, but the meat in the local cabbage rolls is of lamb origin and the whole thing is wrapped in grape leaves, which makes the cabbage rolls smaller. The meatless version is often and willingly served cold as a snack, then with olive and lemon sauce, on Greek buffets called meze[1]. It is also sold as a canned version in delicatessen stores around the world.[2] The name dolmades is a Greek name, they are also known in other Balkan and West Asian countries under other names. In Greece, a cabbage version of this dish is also known, more reminiscent of Polish cabbage rolls – lachano dolmades.
INGREDIENTS:
- rice
- 1 cup
- grape leaves
- 50 pieces
- tomato puree passata
- 150 grams
- onion
- oil
- garlic cloves
- mint
- 1 pinch
- dill
- ground black pepper
- lemon
- 0.5 pieces
- salt
- parsley
- 1 tablespoon
PREPARATION
Drain the grape leaves from the brine and blanch in boiling water for 5 minutes. Peel the onion and garlic, cut into small cubes and fry in hot fat. Pass the tomato puree through a strainer, mix with raw rice, fried onion and garlic, chopped parsley, dill and mint. Mix thoroughly with a spoon or two of olive oil and season to taste. Arrange the leaves with the veins side up and put a little stuffing on each one. Roll loosely into bundles, leaving some space in the middle, as the rice will swell during cooking and may tear the leaves. Line the bottom of a roasting pan or a flat pot with leaves and arrange the Dolmades quite tightly next to each other. Cover the Greek cabbage rolls with water, olive oil and lemon juice (1 teaspoon) and simmer covered over low heat for about 45-60 minutes.
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