Dolmades
See Greece 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.
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.
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.
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