Dolmades, or dolma or sarma, are a typical Middle East dish made with some vegetable rolled up around a filling. Dolmades are one of typical Greek mezedes and one of my favorite dishes when I visit Greece. There are many different types of filling. There is vegetarian version, with pine nuts and raisin. The most common one is with grape leaves, and the filling consisting of rice, minced meat and herbs. Even here, there is who use to cook the rice before, and who doesn’t. I decided to go by the best Dolmades I tasted in Greece. So, the recipe I’m posting is with rice and meat, seasoned with herbs, quickly cooked in a pan and then rolled up inside the leaves and cooked in a pot.
2 important things: grape leaves should be tender and organic (thanks to Caterina’s dad, who brought me these beautiful leaves from Cilento), and you shoulg roll up the leaves very thightly and then put tight to each other in the pot, or they will open up during cooking. If you don’t find any fresh grape leave, bigger supermarket usually have blanched ones 😉
I leave you to the recipe and go back to the kitchen: I have to use zucchini and eggplants! Kisses :-* Proscar online
Ingredients for 12 rolls:
20 grape leaves
70 g of rice
100 g of pork ground meat
1 clove of garlic
Accutane online 400 ml of vegetal stock
10 g of butter
mint purchase esomeprazole
Preparation Time: 20 min
Cooking Time: 40 min
Total Time: 1 ora
Blanch grape leaves for a few seconds.
Then place them in a bowl with cold water.
Dry the leaves with some blotting paper.
Let brown garlic in a pan with some oil, then add meat, rice, chopped onion and herbs.
Cook for a couple of minutes, then add salt and pepper.
Now let’s make the 12 rolls.
Place leaves with the stem part upwards. Put a tablespoon of filling in the middle. Roll up the leave starting from the bottom: cover the filling, then fold the sides over the filling as well, and keep rolling.
You’ll get a thight roll.
Cover the bottom of a medium-small pot with the remaining grape leaves.
Place the rolls inside: they must be very close to each other. Pour melted butter over them.
Cover with hot stock, close with the lid and cook for about 40 minutes.
Farnish with some lemon and serve.
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