Dolmàdes Gialatzì


Dolmades.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

As I have mentioned in previous posts, Greek kitchen is very much influenced by Middle Εastern flavors due to the ottoman occupation of the country from 1453 till 1821 and the Greek refugees, who came here after Greece’s defeat from Turks in 1921.

One of the dishes these people brought here was dolmà. Dolmà or dolmàdes in plural, are stuffed vine leaves of cabbage leaves with rice in Lent periods or ground veal and rice in avgolemono sauce during all the other days.

I have been meaning to make dolmàdes for a long time now, maybe too long to be honest and I never got the chance to do it. I have no idea why, perhaps because other things caught my eye and wanted to share them with you or perhaps because dolmàdes are a bit fussy and time consuming. Not their preparation per sé, but their wrapping.

Well, time has come eventually and since we are in a Lent period, I thought I should share the recipe and give you some ideas of serving them. They are very aromatic and packed with flavors and since you are not fastening you can serve them with Greek yogurt aromatized with minced garlic clove. You cannot believe how tasty they are this way. Also, they can be eaten warm, at room temperature or straight form the fridge which makes them ideal for a buffet or a picnic. You can make them ahead of time and just serve them whenever.

Dolmades.JPG

When I was a child my grandmother used to make them and I was watching how she wrapped the leaves around the stuffing. Later on, when we had guests at home my mother was preparing the stuffing and I was wrapping them.

What I love about food is, that it brings to my memory loving moments of my childhood and loving persons who are no longer with me. Through food and by making dishes of the past, I believe I cherish the memory of my grandparents and keep them alive in my heart.

In this dish one thing is very important and in a sense determines its success; the good quality of the vine leaves. If you can find fresh ones, these are the best. You first boil them to soften and then proceed with the recipe. If you cannot find fresh ones, then you must buy the store bought but be careful to be of a good quality. Nevertheless, even then the leaves can be a bit hard and need more boiling. Testing one after the end of the normal cooking time, will help you check if they are done or need a bit more. Don’t forget that vine leaves are a natural produce and has an unpredictable behavior.

Having said all that, I will go to my kitchen and show you how we make this delicious Greek mezé that you can serve along with a good wine or a glass of ouzo.

  Dolmades.JPG

Dolmades Gialatzì

Ingredients

A vase of vine leaves about 40 pieces

1 cup of rice

1 cup of water

2 large onions, chopped

2 scallions, chopped

1 tsp ground mint

½ cup fresh parsley, chopped

2 tbsp fresh dill, chopped

2 ½ tsp salt for the stuffing + 1 tsp for the stock in which we will boil them

Ground pepper

Juice of two lemons

1 ½ cup vegetable stock

¼ cup olive oil + 5 tbsp for sautéing the onions and rice

Dolmades.jpg  

Instructions

Take a deep pot, pour the 5 tbsp of olive oil and put in medium/high heat.

Add the onion and sauté for 2 to 3 minutes.

Add the scallions and rice and sauté for another one minute.

Pour the 1 cup of water the parsley, dill, mint, salt and pepper.

Lower the heat to low and cook until rice is half done.

Remove from fire and put aside.

Dolmades.jpg

Take a deep, large pot and place a layer of vine leaves on the bottom.

Take a plate and grab one vine leaf.

Make sure you face the rough side of the leaf, the one that shows the nerves of it.

In the central top, place a hipping teaspoon of the stuffing and start wrapping the way I show in the pictures.

Arrange the dolmàdes the one close to the other with no spaces in between them.

When you finish wrapping all the leaves, pour the ¼ cup of olive oil on top of them.

Salt them and pepper them and pour the vegetable stock and the juice of lemons.

Dolmades.JPG

Place a soup plate upside down on top of them and place the lid.

Put the pot on the stove in medium/high heat.

When it starts to boil reduce to low and let them simmer for 45 to 50 minutes.

Before turning off the heat, taste one to see if the leaves are soft.

If they are kind of hard, let them simmer for 5 to 10 minutes more.

Serve either alone or with a sauce made with a cup of Greek yogurt and one or two garlic cloves minced!

Dolmades.JPG

4.9 from 8 reviews
Dolmades Gialatzì
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • A vase of vine leaves about 40 pieces
  • 1 cup of rice
  • 1 cup of water
  • 2 large onions, chopped
  • 2 scallions, chopped
  • 1 tsp ground mint
  • ½ cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 2 ½ tsp salt for the stuffing + 1 tsp for the stock in which we will boil them
  • Ground pepper
  • Juice of two lemons
  • 1 ½ cup vegetable stock
  • ¼ cup olive oil + 5 tbsp for sautéing the onions and rice
Instructions/ Εκτέλεση
  1. Take a deep pot, pour the 5 tbsp of olive oil and put in medium/high heat.
  2. Add the onion and sauté for 2 to 3 minutes.
  3. Add the scallions and rice and sauté for another one minute.
  4. Pour the 1 cup of water the parsley, dill, mint, salt and pepper.
  5. Lower the heat to low and cook until rice is half done.
  6. Remove from fire and put aside.
  7. Take a deep, large pot and place a layer of vine leaves on the bottom.
  8. Take a plate and grab one vine leaf.
  9. Make sure you face the rough side of the leaf, the one that shows the nerves of it.
  10. In the central top, place a hipping teaspoon of the stuffing and start wrapping the way I show in the pictures.
  11. Arrange the dolmàdes the one close to the other with no spaces in between them.
  12. When you finish wrapping all the leaves, pour the ¼ cup of olive oil on top of them.
  13. Salt them and pepper them and pour the vegetable stock and the juice of lemons.
  14. Place a soup plate upside down on top of them and place the lid.
  15. Put the pot on the stove in medium/high heat.
  16. When it starts to boil reduce to low and let them simmer for 45 to 50 minutes.
  17. Before turning off the heat, taste one to see if the leaves are soft.
  18. If they are kind of hard, let them simmer for 5 to 10 minutes more.
  19. Serve either alone or with a sauce made with a cup of Greek yogurt and one or two garlic cloves minced!

4.9 from 8 reviews
Ντολμαδάκια Γιαλαντζί
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
  • Ένα βάζο κληματόφυλλα περίπου 40 κομμάτια
  • 1 φλ. ρύζι
  • 1 φλ. νερό
  • 2 μεγάλα κρεμμύδια, ψιλοκομμένα
  • 2 κρεμμυδάκια, ψιλοκομμένα
  • 1 κ.γ. δυόσμο
  • ½ φλ. φρέσκο μαϊντανό, ψιλοκομμένο
  • 2 κ.σ. άνηθο φρέσκο, ψιλοκομμένο
  • 2 ½ κ.γ. αλάτι για τη γέμιση + 1 κ.γ. για το ζουμάκι που θα τους βράσουμε
  • Πιπέρι
  • Χυμό από δύο λεμόνια
  • 1 ½ φλ. ζωμό λαχανικών
  • ¼ φλ. ελαιόλαδο + 5 κ.σ. για το σωτάρισμα των κρεμμυδιών και του ρυζιού
Instructions/ Εκτέλεση
  1. Πάρτε μια βαθιά κατσαρόλα, ρίξτε τις 5 κουταλιές της σούπας ελαιόλαδο και βάλτε σε μέτρια/υψηλή θερμοκρασία.
  2. Προσθέστε το κρεμμύδι και τσιγαρίστε για 2 – 3 λεπτά.
  3. Προσθέστε το κρεμμυδάκι και το ρύζι και σοτάρετε για άλλο ένα λεπτό.
  4. Ρίξτε το 1 φλιτζάνι νερό, το μαϊντανό, τον άνηθο, το δυόσμο, αλάτι και πιπέρι.
  5. Χαμηλώστε τη θερμκρασία στο χαμηλό και μαγειρέψτε μέχρι το ρύζι να μισογίνει.
  6. Αφαιρέστε από τη φωτιά και βάλτε το στην άκρη.
  7. Πάρτε μια βαθιά κατσαρόλα και τοποθετήστε ένα στρώμα από αμπελόφυλλα στο κάτω μέρος.
  8. Πάρτε ένα αμπελόφυλλο.
  9. Η τραχιά πλευρά του φύλλου να βλέπει προς τα εσάς.
  10. Στο κέντρο τοποθετήστε ένα γεμάτο κουταλάκι από τη γέμιση και αρχίστε να διπλώνετε όπως βλέπετε στις φωτογραφίες.
  11. Τακτοποιήστε τους ντολμάδες τον ένα κοντά στον άλλο χωρίς κενά μεταξύ τους.
  12. Ρίξτε το ¼ φλιτζάνι ελαιόλαδο από πάνω τους.
  13. Αλατοπιπερώστε και ρίξτε το ζωμό λαχανικών και το χυμό λεμονιών.
  14. Τοποθετήστε ένα πιάτο σούπας ανάποδα από πάνω τους και κλείστε το καπάκι.
  15. Βάλτε την κατσαρόλα στο μάτι της κουζίνας σε μέτρια/υψηλή θερμοκρασία.
  16. Όταν αρχίζει να βράζει μειώστε στο χαμηλό και αφήστε να σιγοβράσουν για 45-50 λεπτά.
  17. Πριν κλείσετε το μάτι, δοκιμάστε ένα για να δείτε αν τα φύλλα είναι μαλακά.
  18. Αν είναι λίγο σκληρά, αφήστε να σιγοβράσουν για 5 έως 10 λεπτά παραπάνω.
  19. Τα σερβίρετε είτε μόνα τους είτε με μια σάλτσα με ένα φλιτζάνι γιαούρτι και μία ή δύο σκελίδες σκόρδο, λιωμένο!

 

 photo 9c2d3d39-9e5d-4351-b060-d6251ee13eaa_zpseda17cd5.jpg

 

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64 Responses to Dolmàdes Gialatzì

    1
  1. I love them but haven’t ever made them! Now I must try!

  2. 2
  3. Tara says:

    I haven’t had these forever and I really like them, yours are gorgeous looking!!

  4. 3
  5. mjskit says:

    What beautiful dolmades! I would love to taste your dolmades because I’m sure they would be better than anything I could get here in the states. I’d make them at home, but finding fresh, quality grapes leaves is virtually impossible until maybe the fall. Maybe then. Thanks for sharing your recipe!

  6. 4
  7. Thanks so much for linking up with the Let’s Get Real party this week. This is a beautiful recipe. I agree with you that memories of people who taught you to cook is one of the best things about cooking.

  8. 5
  9. Ronda says:

    This looks wonderful! Thank you for linking it up Friday at our Weekend Social on Kitchen Dreaming! We hope to see you again this week! :)

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  11. Lisa says:

    This looks SO good! It is one of the most viewed posts from last week’s Try a New Recipe Tuesday and is being featured this week! Be sure to stop by and grab an “I’ve been featured” button from my sidebar for your blog. Can’t wait to see what you’ll share this week. :-)

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  13. I’ve eaten stuffed grape leaves before but Never ones so beautiful as yours! I so appreciate the recipe!
    Thanks for linking at Twirl & Take a Bow! ox

  14. 8
  15. Miz Helen says:

    Hi Katrina,
    Your Dolmades look perfect, I can tell that you have been rolling those for a very long time. I don’t think mine will look that good, but I am going to give it a try, they look delicious! Thanks so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  16. 9
  17. Your dolmades are rolled perfectly. I must try making some this year as I have a row of grapes growing behind our barn. The birds always get the grapes before I do, so I’ll make stuffed grape leaves instead. :)

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  19. I always love reading the history behind the food you share. Thank you fr sharing the recipe on Foodie Friday. These sound delightful.

  20. 11
  21. Diane Balch says:

    I buy these all the time. i could live on stuffed grape leaves and dates. I have never made them,,, must try. Thanks for sharing your recipe on foodie friday.

  22. 12
  23. Claire Davis says:

    I made these once and I loved them! ! Can’t wait to try your recipe!

  24. 13
  25. I never tried such a dish. They are unique and healthy too. Not sure where to get those leaves here..

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  27. Eleanna says:

    I love your recipe and the presentation! This is one of my favourite foods, but I don’t have the patience to make it. However your recipe looks so delicious, I think I’ll give it a try! Kisses!

    Eleanna – http://www.foodaki.gr

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  29. Jeannie Tay says:

    That’s a very delicious way to eat rice! GOt to be very flavorful boiling is that broth! Very neatly wrapped too!

  30. 16
  31. nipponnin says:

    You made pretty little packages! In all honesty, I have never tried this before but it looks good. You’re amazing!

  32. 17
  33. se ve muy delicioso necesitaba una buena receta con hojas de parra ,abrazos

  34. 18
  35. shobelyn says:

    I am inviting you for the Cunning Ladies’ Link Party # 2. There were beautiful entries last week and today, I announced the top three most viewed post last week. Bring in your entries and enjoy! http://easytocookmeals.com/cunning-ladies-friday-party/

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  37. Kathy says:

    Love your dolmades…they look beautiful! I am of Lebanese descent and my grandmother always made grape-leaves with meat, rice and a tomato sauce. I love making them for my grandkids!

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  39. rebecca says:

    this looks so good, love your recipes so fresh and healthy

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  41. grace says:

    these are so neat and it’s such a fantastic way to use leaves, of all things. awesome.

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  43. lynn says:

    One of my favorite things to eat, just bought some yesterday. Thank you for sharing your recipe. I can’t wait to try it 😉
    -Lynn

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  45. Barbara says:

    Those are perfection, Katerina. I love them and have always wanted to make them. I usually screw up the grape leaves!

  46. 24
  47. Joanne says:

    I could eat my weight in dolmades! Love them. If only grape leaves were easier to find around here!

  48. 25
  49. Sissi says:

    Katerina, you are a master of dexterity. I would never manage to make such neat rolls. I will see if I can get here any vine leaves (probably not fresh alas), but I’d say there are chances… The dolmades, even though vegetarian, look irresistible and very exotic.

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  51. Great looking appetizer! I’ve only ordered these at a restaurant! I would love trying this on my own.

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  53. Liz says:

    You are a master at rolling dolmades! These sound amazing!

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  55. I first discovered dolmades when my family was invited to a Greek family’s house for dinner. I fell in love right away. I have made them twice too, recently as part of my liver experiment. Next time I am making yours for sure, they look wonderful.

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  57. Susan says:

    Grape vine leaves are hard to find here but I’ve had them in the restaurant. I’m sure they must taste even better home made!

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  59. Αγαπημενα, όσο πιο μικρά τόσο πιο γρήγορα πάνε κάτω χα χα!

    http://beautyfollower.blogspot.gr/

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  61. My favorite restaurant serves these on their mezza platter. So delish.

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  63. Star Traci says:

    Wow! That looks fabulous!
    :-)
    Traci

  64. 33
  65. Very good recipe Katerina, it is one of my favourites! Your dolmades look so perfect. My grandmother from Ankara (who later lived in France with all her remaining family)did this one to perfection, too, though she did not add mint as you do. Apparently we have the same kind of memories…good to know!

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  67. Marion says:

    Τι ωραία που είναι τα ντολμαδάκια!
    Λίγο μπελαλίδικα στο τύλιγμα και χρονοβόρα αλλά νομίζω είναι μέχρι να κάνεις τα πρώτα, μετά ”φεύγει” το χέρι.

    Και εκτός νηστείας τα τρώω.

    Φιλιά :)

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  69. Catherine says:

    One of my absolute favorites. Blessings dear. Catherine xo

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  71. Catherine says:

    One of my absolute favorites!!! Blessings dear. Catherine xo

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  73. This is something I have yet to try, but would love to. Thanks for sharing at Simple Supper Tuesday.

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  75. These look delicious!

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  77. These look so delicious! I’ve never made them at home before, but I think I may have to try now!

  78. 40
  79. Very interesting recipe, looks fabulous!

  80. 41
  81. G’day! I love stuffed grape leaves! YUM!
    Your recipe sounds delicious!
    Cheers! Joanne

  82. 42
  83. Τι νοστιμιές!!!!!! Μου άνοιξε η όρεξη!!!!!

  84. 43
  85. Dolmades sound so much fun to make. Feel like grabbing a few off the screen.

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  87. Louise says:

    Hi Katerina!
    Every time I come here I am in awe of your deliciousness! I absolutely adore stuffed grape leaves. I even tried to make them once because they are so difficult to find around here. The leaves I bought were so salty and tough and what a time I had trying to fold them. It was a disaster!

    I would be willing to try again and your step by step directions would be so helpful. Thank you so much for sharing a story and the Dolmàdes, Katerina. They look so yummy:)

  88. 45
  89. mia xara says:

    Katerina,your dolmadakia look amazing!!!Somehow, I think we all carry precious memories of our moms or grandmas making them,us being their little helpers..Although they’re fussy to make,as you said,you did a great job!Have a great week, XO

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  91. The dolmades look great, I love them but have never made them myself. Your step by step instructions are the best, thank you!

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  93. Juliana says:

    I have had dolmades with rice and ground meat, I like the idea of mint in it…very intriguing…must taste delicious Katerina.
    Have a wonderful week ahead my dear 😀

  94. 48
  95. Kate says:

    I never appreciated dolmades as a child, but I love them as an adult.

  96. 49
  97. Τι φοβερός και εθιστικός μεζές!
    Νομίζω ότι μπορώ να τρώω ντολμαδάκια χωρίς σταματημό!
    Έχουν αυτά τα απίστευτα αρώματα που με ενθουσιάζουν και με κάνουν να μην μπορώ να τους αντισταθώ!
    Φιλιά και καλή εβδομάδα!

  98. 50
  99. CCU says:

    Dolmades are so complex but I love them 😀
    Delicious recipe!

    Cheers
    Choc Chip Uru

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  101. LydiaF says:

    These are something I always love to eat, but haven’t made myself. Thanks for sharing your recipe. I’ve pinned it so I’ll remember to try them later :)

  102. 52
  103. Deepti says:

    It is very delightful to look at these dolmades! My husband and I just love these we eat this often when we go to Mediterranean restaurants.. but as said making them at home brings lovely memories back and a wonderful satisfaction…you have perfectly wrapped them and looks lovely!

  104. 53
  105. Amy Tong says:

    These Dolmades Gialatzì look great. I always order them at restaurant and never thought of making my own. Thanks for sharing the recipe. Seems like they’re not too hard to make. Can’t wait to try it in my kitchen.

  106. 54
  107. Corina says:

    These look so nice. I had a go at some similar ones a long time ago and it’s definitely time I had another go.

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  109. I have never had a dolmà…they look fascinating and bet they are very tasty.

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  111. Ξανθή says:

    Καλά που μου το θύμησες έχω φύλλα στην κατάψυξη να τα φτιάξω και να δώσω και στη φίλη μου που της φαίνονται δύσκολα!!

  112. 57
  113. I love dolmas. My mom still makes sure to have them when we are all together because us “kids” and all of her grandkids love them.

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  115. I love dolmas all the way, especially with lamb stuffing
    this vegan version sounds irresistable!!!

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  117. Beautiful Katerina mou, as usual. History, memories, presentation, instruction and recipe! ♥

  118. 60
  119. Ola says:

    I have never made them at home – always looked so complicated to shape them like this:) perfect!

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  121. Beth says:

    Isn’t it wonderful how the memories of food can take us back to people we loved and special occasions? Thanks for sharing this one with us.

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  123. I love these dolmades gialatzi…still yet to make them! And what about that bread and olives…mhh..Thanks for sharing :) ela

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  125. Stunning! Such perfectly little wrapped grape leaves and love your delicious filling. I think I would go for good glass of wine as I can still remember the burn from my last glass of ouzo. Fun Post! Take Care, BAM

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  127. mia maria says:

    Πολυ αγαπημένο φαγητό αν και δεν το έχω φτιάξει ποτέ! Το θεωρώ δύσκολο και το αποφεύγω 😉
    Γεια στα χέρια σου!

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