Within the typical dishes of Greece we find the dolma, in the plural dolmades. It consists of grape leaves or chard stuffed with various ingredients, such as rice, meat, herbs and vegetables. Actually, dolmades are an Arab meal with grape leaves or chard (called tobaccos), with variants such as the Lebanese or Greek recipe.
Below you have an index with all the points that we are going to deal with in this article.
Dolma Recipe: Ingredients
The chard and rice leaf dolmades are suitable for vegetarians and vegans. Here we show you the necessary ingredients to prepare a dozen chard / grape and rice rolls (about 6 people):
- 16 chard or grape leaves (grape leaves can be used in brine)
- 150 g of rice
- 1 onion
- Raisins (quantity to taste)
- Pine nuts (quantity to taste)
- Juice extracted from 2 lemons
- 1 fresh mint leaf
- 1 fresh peppermint branch
- 1 tablespoon cumin
- 1 parsley branch
- Olive oil
They are served cold and accompanied by yogurt and cucumber sauce or tzatziki. This meatless variant is colloquially known as yalanci.
Step by step preparation
First, you should prepare the stuffing of the chard or grape leaves. Here’s how to make stuffed grape leaves:
- Cut the peduncle of the leaves.
- Put the leaves in a bowl or bowl with water and let them boil for at least 15-20 minutes.
- While the leaves are boiling, toast the pine nuts in a pan over low heat for a few minutes. It is not necessary to put oil or any other ingredient in the pan.
- Brown the onion cut into very small pieces with a little olive oil and salt.
- Once the onion gets a golden and half transparent color, the rice is added. Rice should not stop moving at all times.
The next step will be to prepare the filling. In what follows we explain how Greek rice is made:
- It is called Greek rice because concrete ingredients such as pine nuts, raisins, spices and herbs (mint, parsley, cumin …) should be added.
- Add a small amount of very hot water to the entire previous mixture (just try to soak the rice a little).
- Lower the intensity of the fire and leave for about 20 minutes to be done. Do not forget to remove everything frequently.
- Once we have done this, which will be the filling of the leaves, we can start making the dolmades.
So, once we have the filling ready, we can proceed to fill in the sheets with the. We show you how to do it below:
- Place the leaf with the vertex in the north direction.
- Add a little filling on top of each sheet.
- Fold the two curves that remain at the bottom of each sheet up so that the filling is covered.
- Next, fold the tips on the left and the one on the right inwards.
- Once this is done, the dolma will be fully rolled.
- Squeeze the leaf a little so that the rice does not come out and the dolma is whole. Nor should it be too tight, because you have to keep in mind that rice increases in size after cooking.
- Place the dolmades inside the pot in which we are going to cook them so that they are next to each other very close. This is done to prevent them from moving during the cooking process.
- Add the lemon juice.
- Add water, cover the pot and let them cook for 15-20 minutes. It is important to cover the pot to prevent steam from escaping, otherwise the dolmades will be dry.
- Let cool and serve.
The most common variant is that of meat dolmades. For its elaboration, there are two options:
- Replace rice with minced meat
- Mix the rice with the meat
Traditionally, lamb meat is used, which must be added between step 5 and 6 of the process of making the filling that we have explained above. In addition, whether rice or meat, dolmades are usually served with Greek sauces, especially yogurt and cucumber or tzatziki.
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