Hello everyone, I apologise for not posting anything these past weeks but I have been really busy at work (settling things down as the new academic year just started.) I really missed posting and sharing recipes regularly. Anyway, this post is about a very special and traditional recipe, Dolmades. I have always loved Dolmades and think they are the perfect fingerfood, a real treat once in a while so I tried to make it at home and I was really impressed by the results.
If you want to try this recipe you will need:
This recipe serves 4 people
About 150 gr of Grape leaves (which can be purchased in jars at the supermarket or deli shop)
3/4 of a cup of rice
300 gr of frozen Spinach
2 fresh spring onions
2 tablespoons of Olive oil
First of all, take a frying pan and add the Olive oil, the spinach, the chopped spring onions, Dill,Salt and cook until every ingredient is fully cooked and mixed very well together.Turn the heat off and then add the juice of 1 lemon (I prefer the juice of 2 lemons) and see if you like the taste.
Remember this recipe has to have a lemony citrus taste and as it cooks all the flavours will mix wonderfully!
At the end, add the rice (uncooked) mix with a wooden spoon and let the filling rest.
Meanwhile take the leaves out of the jar and put them under running water to rinse (as they are extremely salty), cut the stems and then place them on a plate. Take one opened leaf (facing the veins up so that when you roll it you won’t see them) put a tablespoon of the filling and carefully roll the lateral sides first and then the other sides until you have a sausage shape.
After you have carefully and tightly rolled the Dolmades, put them on a deep sauce pan on a circular motion so that every Dolmades is placed really close to each other. (This will make sure the rice won’t come out of the leaves while cooking.)
Cut some slices of lemon and place on the top of the Dolmades / Dolmas, after that put a plate on the top (this will prevent the Dolmades / Dolmas from moving once you add the water and cook them).
Last step adding water until you cover all the layers of Dolmades and cook on a very low heat until the water is completely absorbed by the Dolmades (it should take 30-45 minutes). You can have them warm or even cold accompanied with some yogurt sauce (with garlic, Dill and Olive oil and cucumber.)
I really hope you will like this traditional recipe which is perfect to prepare with your friends or your loved ones.
Best wishes and enjoy! 🙂