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
Ingredients:
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 lemons
Dill
2 tablespoons of Olive oil
Salt
Water
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! 🙂
alifemoment 
That looks quite do-able. I’ll try it !
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Wow thank you wanderingcows very much for the nice comment, I really hope you will like the results! I am really happy you find it easy to reproduce! 🙂
Best wishes,
Alice
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Think even I could manage to make these, thank you
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Lol, 🙂
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I absolutely adore dolmades! Thank you so much for reminding me to make them one day soon – they’ll remind me of sunny days 🙂
Ginger
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Thank you very much for stopping by and always being so nice. I love Dolmades,too and had the possibility to ask a Greek old lady the recipe when I was in holiday in Greece this year and I must say it is quite easy to make and you don’t need too many ingredients. Hope you will enjoy the results! 🙂
Very special wishes Ginger,
Alice
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I bought the leaves a few months ago in a little Turkish shop in Brighton, so your post is just the kind of kick I needed 😉
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Wow really, please let me know the results, I would love to know! 🙂
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Looks super yummy!
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Thank you very much JustJan for the kind words! 🙂
Best wishes,
Alice
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I’m making these a lot, but never with spinach in the stuffing. Sounds very interesting! 🙂
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Thank you for stopping by, I find the combination of rice, spinach and spring onion really interesting, please do give it a go! 🙂
Best wishes,
Alice
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Love these! I made dolmades once and I remember them being very time consuming but these seem much simpler. Do they freeze well. d you know?
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Thank you for stopping by, to tell you the truth I have never tried freezing them (as they finish really quickly) 🙂
Best wishes,
Alice
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A lovely and yummy look! 😀
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Thank you very much! 🙂
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I love dolmades, and yours look absolutely yummy! 😀
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Wow thank you so much platedujour for the nice comment. I am pleased you like how they turned out! Thank you again and hope you give it a go! 🙂
Best wishes,
Alice
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Oh the pleasure is mine believe me 🙂 I remember when I lived in Germany I was buying them in a Turkish shop- almost every day! They were good, freshly made, couldn’t say no to that 😀
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Lol, I couldn’t say no to them,too! 🙂
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I love those, but I’ve never tried my hand in making them myself! Your description sounds really easy – it’s time I try them myself!
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Thank you very much curlsnchard for stopping by and the very nice words! I really hope you will like the results as much as I did! 🙂
Best wishes,
Alice
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Looks amazingly delicious ! 😃
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Thank you so much for the very nice comment! I really do appreciate! 🙂
Best wishes,
Alice
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Wonderful recipe!!
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Thank you very much! 🙂
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It looks so good! But where do you buy your seaweed? X
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Thank you for your comment, I live in UK and I found them to Asda superstore, or if you want you can buy them directly online using amazon for instace, I hope this will be useful 🙂
Best regards,
Alice
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I live in Holland, but we have some chinese shops here, so i’ll go look there. And othrrwise i’ll order them. Thanks! 🙂
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🙂
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So this is how they’re made! Not what I expected.
The Hub absolutely loves them, can’t wait to show him. Thank you.
(Eucharisto.)
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Thank you so much for stopping by, hope you get the chance to try it. This is a recipe that a lovely lady from Greece very kindly gave it to me. 🙂
Have a great week ahead,
Alice
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This looks great! It takes me back to all those dolmas that I stuffed my face with, whilst on holiday in Turkey.
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Lol, I love them a lot, too. You can never have enough of them! Thank you for the lovely words! 🙂
Best wishes,
Alice
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This is new! Will try and source the ingredients for it..in South of India we prepare a steamed delicacy called ‘kadabu’.I will share that with you when I get my mother (the best cook in the family) to prepare it for us. Kadabu was always a family affair for us, rolling the leaves and pinning them with tulsi or neem sticks or cloves was a task given to the children of the house..
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The ‘kadabu’ recipe sounds really interesting! 🙂
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Reblogged this on Smart Food Solutions.
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