Dolmades
Greece Travel Secrets explains the long history of the Greek dish of dolmades, or stuffed vine leaves, which goes back to ancient Greece, and provides a recipe.
Dolmades, a popular Greek dish, have a surprisingly rich
history that dates back to ancient times. These stuffed grape leaves, known as
"dolmades" in Greek, are part of a broader family of dishes referred
to as "dolma" or "dolmeh" in various Middle Eastern and
Mediterranean cuisines. Here's a brief history of dolmades:
Dolmades
History of Dolmades
- Ancient
Roots: The concept of stuffing grape leaves and other vegetables can
be traced back to the ancient Middle East, particularly in regions like
Persia and the Levant. The technique of using vine leaves as wrappers
became popular due to their abundance.
- Greek
Influence: Dolmades are a significant part of Greek cuisine. The Greek
version of dolmades often features a filling of rice, herbs, and sometimes
ground meat, although vegetarian versions are common. These delicious
morsels have been enjoyed for centuries in Greece.
- Ottoman
Influence: During the Ottoman Empire's rule over Greece, culinary
exchanges occurred, leading to the incorporation of ingredients like rice
and various spices into the dish. This Ottoman influence can be seen in
many Greek dishes, including dolmades.
- Variations:
While the basic idea of dolmades involves grape leaves stuffed with a
flavorful filling, there are numerous regional and personal variations.
Some may use minced meat, while others prefer a vegetarian filling. The
filling can include rice, herbs, onions, and spices, resulting in a
delightful mix of flavors.
Grape leaves ready for stuffing to make Greek dolmades
Recipe for Greek Dolmades
Here's a classic recipe for Greek Dolmades:
Ingredients:
- 50-60
grape leaves, blanched and stems removed
- 1
cup of rice
- 1/2
cup of olive oil
- 1
onion, finely chopped
- 1/4
cup of fresh dill, chopped
- 1/4
cup of fresh mint, chopped
- Juice
of 2 lemons
- Salt
and pepper to taste
Instructions:
- In a
pot, heat half of the olive oil and sauté the chopped onion until
translucent.
- Add
the rice and continue to cook for a few minutes, stirring.
- Add
the dill, mint, lemon juice, salt, and pepper. Mix well and let it cool.
- Place
a grape leaf flat on a work surface, shiny side down. Add a spoonful of
the filling at the bottom of the leaf and fold the sides in, then roll it
tightly into a small parcel.
- Arrange
the dolmades in a wide pan, seam side down. Drizzle with the remaining
olive oil and add enough water to cover them.
- Place
a heavy plate or lid on top of the dolmades to prevent them from
unraveling during cooking.
- Simmer
over low heat for about 45 minutes or until the rice is tender and the
grape leaves are soft.
- Let
them cool, then serve with a squeeze of lemon juice.
Enjoy these delicious dolmades as an appetizer or a side
dish in your Greek-inspired meal!
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