Dolma (stuffed grape leaves)

dolma_(stuffed_grape_leaves)

Greek Dolma, also known as dolmades, is a cherished and traditional Mediterranean dish. It is a delicacy that has been a part of Greek cuisine for thousands of years, dating back to the time of the ancient Greeks. This dish is made with grape leaves stuffed with flavorful rice, herbs, and other ingredients, creating a delicious and satisfying meal.

Dolma, in general, is any vegetable stuffed with a mixture of meat, grains, and spices that are rolled into small, bite-sized packages. However, the Greek variant uses grape leaves, resulting in a distinctive and subtly tart flavor that sets it apart from its other Mediterranean cousins. The dish has been enjoyed and shared for generations by Greeks across social and class boundaries.

The grape leaves used in this recipe are picked fresh from the vine and specially prepared, ensuring that they have a soft and malleable texture, perfect for rolling and stuffing. The filling for the dolma is usually made with rice, onions, tomatoes, and a unique blend of herbs such as parsley, dill, and mint.

Greek Dolma is a perfect choice for a vegetarian meal, and even for guests who are not vegetarian, it offers an excellent and flavorful alternative to traditional meat dishes. The dish is also a healthy option as it contains a considerable amount of dietary fiber, vitamins, and minerals.

This dish is not only delectable but is also an essential part of Greek culture, often enjoyed on special occasions such as weddings, baptisms, and Easter celebrations. It is common to see whole families involved in the preparation of Dolma as a way of passing down the art of the dish to the younger generation.

In Greece, the tradition of making and sharing Dolma is considered an art, and every cook has their unique recipe passed down through generations. The portion size of the Dolma can vary, with some preparing them large enough to be considered a full meal, while other recipes produce smaller, bite-sized pieces perfect for mezzes or appetizers.

In addition to the traditional grape leaves, it is not uncommon to find Dolma prepared with alternative fillings such as eggplants, onions, or tomatoes. Additionally, seafood lovers can explore the option of stuffing dolmas with shrimp, squid, or mussels.

Greek Dolma is a versatile dish that can be served hot, as a main meal or cold, as an appetizer. Once prepared, they can be kept in the refrigerator for up to a week, making them an excellent choice for a quick and easy meal or snack.

Creating Greek Dolma may seem daunting, but it is a task that can be mastered with some practice. With its authentic flavors, it is a popular dish that can be enjoyed by anyone wishing to indulge in the taste and heritage of Greek cuisine.

Ingredients:

  • 1 jar (16 oz.) grape leaves, drained and rinsed
  • 1 cup short-grain rice, rinsed
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomatoes
  • 1/4 cup olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • Juice of 2 lemons
  • 1 1/2 cups chicken or vegetable broth
  • Tzatziki sauce, lemon wedges, and chopped fresh herbs for serving

Instructions:

  1. Rinse the grape leaves and let them soak in hot water for about 15-20 minutes to soften.
  2. In a large mixing bowl, combine the rice, herbs, onion, tomato, olive oil, salt, pepper, and cinnamon. Mix well.
  3. Place a grape leaf flat with the shiny side down and the stem side facing you. Add a spoonful of the rice mixture in the center of the leaf, leave about 1 cm of space on each side.
  4. Fold the bottom edge of the leaf up over the filling, then fold the sides over toward the center, and roll it tightly to create a cylinder shape. Repeat the process with each grape leave.
  5. Line the dolmas tightly in a large pot, alternating the direction of each layer. Add the lemon juice and broth to the pot.
  6. Cover the pot with a lid and bring the liquid to a boil, then reduce the heat to low and let them simmer for about 45 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Let the dolmas cool before serving. Serve with tzatziki sauce, lemon wedges, and additional herbs if desired. Enjoy!