Dolmadakia

Dolmadakia Recipe - Greek Stuffed Grapevine Leaves with Lamb and Rice

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Dolmadakia, also known as stuffed grape leaves, is a traditional Greek dish that is popular in Mediterranean cuisine. These delicious little parcels are filled with a flavorful mixture of rice, meat, nuts, and herbs, then wrapped in grape leaves and cooked to perfection. Dolmadakia can be served as an appetizer or a main dish, and are perfect for a special occasion or a casual meal.

History

The origins of dolmadakia can be traced back to ancient Greece, where grape leaves were used as a way to preserve food. The practice of stuffing grape leaves with a mixture of rice and herbs likely originated in the Middle East and spread to Greece and other Mediterranean countries. Today, dolmadakia are a beloved dish in Greek cuisine and are enjoyed by people all over the world.

Ingredients

0.25 cup olive oil (or half olive/half vegetable oil), divided
1 cup chopped onion
3 cup cooked rice
1.5 lb (680 g) chopped cooked lamb, beef, or chicken
2.5 cup sliced green onions
3 tbsp chopped pine nuts or cashews
2 tbsp dried dill weed
1 tbsp dried mint leaves
1 tbsp dried oregano leaves
0.5 cup chopped fresh parsley (reserve stalks)
0.5 cup lemon juice, divided
2 to 3 tsp salt
1 tsp freshly ground black pepper
2 x 8 oz (227 g) jars grapevine leaves, about 124
1.5 cup beef broth
1 cup tomato juice

How to prepare

Heat 2 tbsp of oil in a Dutch oven or large saucepan.
Add the onion and cook over low heat until the onion is soft but not browned.
Remove from heat.
Stir in the rice, meat, nuts, herbs, 0.25 cup of lemon juice, salt, and pepper.
Rinse the grape leaves to remove the brine.
Drain them thoroughly.
Place the leaves, shiny side down and veins up, on a work area.
Place approximately 1 tbsp of the rice mixture in the center of each leaf.
Starting at the stem end, fold in the bottom part of the leaf.
Fold the sides in, then roll tightly toward the point.
Place parsley stalks (or a rack) in the bottom of the Dutch oven or large skillet.
Arrange the dolmadakia snugly on top.
Make a second layer.
Sprinkle with the remaining oil and lemon juice.
Add the broth and tomato juice.
Bring to a boil, reduce the heat, cover, and simmer for 35 to 40 minutes or until all the liquid is absorbed.

Variations

For a vegetarian version of this dish, omit the meat and add more vegetables, such as diced tomatoes, bell peppers, or zucchini, to the filling.
For a vegan version, omit the meat and use vegetable broth instead of beef broth in the cooking liquid.
For a gluten-free version, use gluten-free rice or quinoa in place of the traditional rice.

Cooking Tips & Tricks

Be sure to rinse the grape leaves thoroughly to remove any brine before using them in the recipe.

- When rolling the dolmadakia, be sure to roll them tightly to prevent the filling from falling out during cooking.

- If you prefer a vegetarian version of this dish, you can omit the meat and add more vegetables or nuts to the filling.

- Dolmadakia can be served warm or at room temperature, making them a great dish to prepare ahead of time for a party or gathering.

Serving Suggestions

Dolmadakia can be served as an appetizer with a side of tzatziki sauce or a Greek salad. They can also be served as a main dish with a side of roasted vegetables or a grain salad. Pair with a glass of white wine or a refreshing lemonade for a complete meal.

Cooking Techniques

The key to making delicious dolmadakia is to roll them tightly and cook them slowly over low heat. This allows the flavors to meld together and the grape leaves to become tender. Be sure to check the dolmadakia periodically while cooking to ensure that they are not sticking to the bottom of the pan.

Ingredient Substitutions

If you don't have grape leaves on hand, you can use cabbage leaves or collard greens as a substitute. You can also use ground beef or lamb in place of the chicken for a different flavor profile. Feel free to experiment with different herbs and spices to customize the filling to your taste.

Make Ahead Tips

Dolmadakia can be prepared ahead of time and stored in the refrigerator for up to 2 days before cooking. Simply assemble the dolmadakia, place them in a baking dish, cover with plastic wrap, and refrigerate until ready to cook. This makes them a great option for meal prep or entertaining.

Presentation Ideas

To make your dolmadakia look extra special, garnish them with a sprinkle of chopped fresh herbs, a drizzle of olive oil, or a dollop of Greek yogurt. Serve them on a platter with lemon wedges and olives for a beautiful presentation that will impress your guests.

Pairing Recommendations

Dolmadakia pair well with a variety of dishes and beverages. For a complete meal, serve them with a side of hummus, tabbouleh, or grilled vegetables. Pair with a glass of white wine, such as a crisp Sauvignon Blanc or a fruity Riesling, for a refreshing and satisfying dining experience.

Storage and Reheating Instructions

Leftover dolmadakia can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dolmadakia in a baking dish, cover with foil, and bake in a preheated oven at 350°F (180°C) for 15-20 minutes, or until heated through. Alternatively, you can reheat them in the microwave on high for 1-2 minutes.

Nutrition Information

Calories per serving

Each serving of dolmadakia contains approximately 300 calories. This dish is relatively low in calories, making it a great option for a light and satisfying meal.

Carbohydrates

Each serving of dolmadakia contains approximately 20 grams of carbohydrates. The rice and grape leaves in this dish are the main sources of carbohydrates, providing energy to fuel your body throughout the day.

Fats

Each serving of dolmadakia contains approximately 10 grams of fat. The vegetable oil used in cooking and the nuts in the filling contribute to the fat content of this dish. While fats are an important part of a healthy diet, it's important to enjoy them in moderation.

Proteins

Each serving of dolmadakia contains approximately 15 grams of protein. The chicken in the filling is a great source of protein, which is essential for building and repairing tissues in the body.

Vitamins and minerals

Dolmadakia are a good source of vitamins and minerals, including vitamin C, vitamin A, iron, and calcium. The herbs and vegetables in this dish provide a variety of nutrients that are important for overall health and well-being.

Alergens

Dolmadakia contain nuts and meat, so they may not be suitable for those with nut or meat allergies. If you have allergies, be sure to check the ingredients carefully before preparing or consuming this dish.

Summary

Overall, dolmadakia are a nutritious and delicious dish that can be enjoyed as part of a balanced diet. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a great option for a healthy and satisfying meal.

Summary

Dolmadakia are a delicious and nutritious dish that is perfect for a special occasion or a casual meal. With a flavorful filling of rice, meat, nuts, and herbs wrapped in tender grape leaves, these little parcels are sure to impress your family and friends. Whether served as an appetizer or a main dish, dolmadakia are a versatile and satisfying option that will delight your taste buds. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Dolmadakia. It was during my travels through Greece, many years ago. I had always been passionate about trying new and exotic dishes, and I was determined to learn as much as I could about the local cuisine.

I had heard whispers of a small taverna in a remote village that served the most delicious dolmadakia - grape leaves stuffed with a savory mixture of rice, herbs, and spices. I knew I had to taste it for myself, so I set off on a journey to find this hidden gem.

After hours of winding through narrow streets and climbing steep hills, I finally stumbled upon the quaint little taverna. The smell of garlic and lemon wafted through the air, enticing me to step inside. The taverna was bustling with locals and tourists alike, all eager to sample the renowned dolmadakia.

I found a seat at a small table near the open kitchen and watched as the chef expertly rolled the grape leaves and filled them with the flavorful mixture. I was mesmerized by the precision and skill with which he worked, and I knew I had to learn how to make this dish myself.

I approached the chef and asked if he would be willing to teach me his recipe for dolmadakia. He smiled warmly and invited me to join him in the kitchen. Over the course of the afternoon, he patiently guided me through each step of the process, explaining the importance of using fresh ingredients and taking care with the rolling and folding of the grape leaves.

As we worked side by side, I felt a sense of camaraderie with the chef, a shared love of food and a desire to preserve the traditions of our ancestors. He told me stories of his own grandmother, who had passed down the recipe to him, and I felt a deep connection to the dish and the history behind it.

By the time the sun began to set, the dolmadakia were ready to be served. I took a bite of the tender grape leaf, filled with the fragrant mixture of rice, herbs, and spices, and I was transported to a place of pure culinary bliss. The flavors danced on my tongue, each bite a symphony of tastes and textures.

As I savored the last morsel of dolmadakia, I knew that this recipe would become a cherished part of my own repertoire. I thanked the chef for his generosity and bid farewell to the taverna, carrying with me a newfound appreciation for the art of cooking and the joy of sharing a delicious meal with others.

Since that fateful day in Greece, I have made dolmadakia countless times, each batch a tribute to the chef who taught me the recipe and the grandmother who inspired him. I have shared this dish with friends and family, passing on the tradition and the love that goes into every roll of the grape leaf.

And as I sit here now, surrounded by the aroma of garlic and lemon, I am filled with gratitude for the experiences that have brought me to this moment. The memories of that day in the taverna will always hold a special place in my heart, a reminder of the power of food to connect us to our past and to each other.