Dolmades Yalatzi me Kima

Dolmades Yalatzi me Kima Recipe from Greece - Delicious and Nutritious

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Dolmades Yalatzi me Kima is a traditional Greek dish made with grape leaves stuffed with a flavorful mixture of ground beef, rice, herbs, and spices. These delicious dolmades are then simmered in a lemony broth and served with a creamy egg-lemon sauce.

History

Dolmades have been a popular dish in Greek cuisine for centuries. The word "dolma" comes from the Turkish word "dolmak," which means "to be stuffed." The dish is believed to have originated in the Ottoman Empire and spread to Greece and other Mediterranean countries.

Ingredients

1 lb (454 g) ground beef
1 large onion, chopped
0.5 cup white rice
1 egg
0.5 cup dry mint
1 tbsp butter, softened
0.5 bunch fresh parsley
dill, if available
3 – 4 tbsp lemon juice
salt
pepper
water, if needed
20 to 40 grape leaves

Avgolemono sauce (egg-lemon dressing)

1 egg
3 – 4 tbsp lemon juice
corn starch

How to prepare

Knead all ingredients in a bowl.
If the consistency is too hard, add water, one tablespoon at a time (up to 4 tbsp).
Grape leaves are best picked from grape vines in the spring, while they are still tender.
They can be washed and frozen between layers of waxed paper and will keep for a year.
They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods).
Depending on the size, you will need 20 to 40 grape leaves (fila - pronounced fee'-lah). Small leaves tend to be more tender.
Boil grape leaves until they are soft, but not tender.
The time will depend on the leaves.
Fresh ones will only take a minute.
Fold grape leaves around small spoonfuls of meat mixture, sealing completely.
In a large pot (preferably one with a large surface area on the bottom), melt 0.5 stick (4 tbsp) butter.
Arrange rolled dolmades on top.
Do this all at once, not as you roll them.
Pour 3 – 4 cups of water or broth over dolmades, cover, and simmer for 2 hours.

Avgolemono sauce

Separate the egg.
Whisk the egg white mixed with 1 tsp water; add the yolk and mix.
Add corn starch (no specific measurement provided) to lemon juice and stir; add to the egg mixture.
Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 tbsp at a time to the egg mixture, whisking well.
The egg mixture should thicken.

Assembly

Remove dolmades from heat.
Arrange dolmades in a serving bowl.
Mix the remaining broth into the egg-lemon mixture.
Stir well and pour over dolmades.

Variations

Vegetarian option: Replace the ground beef with cooked lentils or chickpeas for a vegetarian version of dolmades.
Seafood option: Use a mixture of shrimp and rice for a seafood twist on this traditional dish.
Spicy option: Add a pinch of red pepper flakes or a dash of hot sauce to the filling mixture for a spicy kick.

Cooking Tips & Tricks

Use tender grape leaves for the best results. If using jarred grape leaves, rinse them well before using.

- Be sure to seal the dolmades completely to prevent the filling from falling out during cooking.

- Simmer the dolmades gently to ensure they cook through evenly.

- The egg-lemon sauce should be added to the dolmades just before serving to maintain its creamy texture.

Serving Suggestions

Dolmades Yalatzi me Kima can be served as a main dish with a side of Greek salad and tzatziki sauce. It can also be served as an appetizer or part of a mezze platter.

Cooking Techniques

Boil grape leaves until soft but not tender before stuffing them with the meat mixture.

- Simmer the dolmades gently in a broth to allow the flavors to meld together.

Ingredient Substitutions

Ground lamb or turkey can be used instead of ground beef.

- Fresh mint can be used in place of dry mint.

- Lemon zest can be used in place of lemon juice for a brighter flavor.

Make Ahead Tips

Dolmades Yalatzi me Kima can be prepared in advance and stored in the refrigerator for up to 2 days before cooking. The egg-lemon sauce should be made just before serving.

Presentation Ideas

Arrange the dolmades on a platter and garnish with fresh parsley and lemon slices for a beautiful presentation. Serve with a dollop of tzatziki sauce on the side.

Pairing Recommendations

Dolmades Yalatzi me Kima pairs well with a crisp white wine such as Assyrtiko or a light red wine such as Xinomavro. It also pairs well with a side of Greek salad and roasted vegetables.

Storage and Reheating Instructions

Leftover dolmades can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dolmades in a saucepan with a little water and heat gently until warmed through.

Nutrition Information

Calories per serving

Each serving of Dolmades Yalatzi me Kima contains approximately 250 calories.

Carbohydrates

Each serving of Dolmades Yalatzi me Kima contains approximately 15 grams of carbohydrates.

Fats

Each serving of Dolmades Yalatzi me Kima contains approximately 12 grams of fats.

Proteins

Each serving of Dolmades Yalatzi me Kima contains approximately 20 grams of proteins.

Vitamins and minerals

Dolmades Yalatzi me Kima is a good source of vitamin C, iron, and calcium.

Alergens

Dolmades Yalatzi me Kima contains eggs and corn starch.

Summary

Dolmades Yalatzi me Kima is a nutritious dish that is rich in proteins and vitamins. It is a delicious and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Dolmades Yalatzi me Kima is a delicious and traditional Greek dish that is perfect for a special occasion or a family meal. With a flavorful filling and a creamy egg-lemon sauce, these dolmades are sure to impress your guests and become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It was many years ago, during a warm summer afternoon in my small village in Greece. I was visiting my dear friend Maria, who was known for her exquisite culinary skills. She invited me over to her home for a traditional Greek meal, and little did I know that it would be a meal that would change my life forever.

As soon as I entered Maria's kitchen, I was enveloped in the scent of garlic, onions, and herbs simmering on the stove. The aroma was intoxicating, and I could hardly contain my excitement for the delicious meal that awaited me. Maria greeted me with a warm smile and a hug, and we quickly got to work preparing the meal together.

Maria explained that we would be making Dolmades Yalatzi me Kima, a traditional Greek dish that consisted of grape leaves stuffed with a savory mixture of ground beef, rice, and herbs. I had never tried this dish before, but I was eager to learn Maria's secrets and techniques for creating the perfect dolmades.

We started by carefully rinsing the grape leaves and blanching them in boiling water to soften them. Maria showed me how to carefully remove the tough stems from the leaves, making them easier to roll. As we worked side by side in her cozy kitchen, Maria shared stories of her own grandmother teaching her how to make dolmades when she was just a young girl.

Next, we prepared the filling by sautéing onions, garlic, and ground beef in a skillet until it was cooked through. Maria added a generous amount of fragrant herbs, including parsley, dill, and mint, along with a hint of cinnamon and nutmeg for warmth and depth of flavor. The aroma that filled the kitchen was absolutely heavenly, and I couldn't wait to taste the finished dish.

Once the filling was ready, Maria showed me how to carefully spoon a small amount onto each grape leaf and roll it into a tight cylinder. It took some practice to get the perfect shape, but Maria's gentle guidance helped me master the technique in no time. As we worked together, rolling dolma after dolma, I felt a sense of connection to my heritage and to the generations of women who had passed down this recipe through the years.

After all the dolmades were rolled and neatly arranged in a pot, Maria poured a flavorful broth over them and covered the pot with a lid. She simmered the dolmades gently for about an hour, allowing the flavors to meld together and the grape leaves to become tender and infused with the savory filling.

Finally, it was time to taste the fruits of our labor. Maria served the dolmades on a large platter, garnished with a dollop of creamy tzatziki sauce and a squeeze of fresh lemon juice. The first bite was pure bliss – the tender grape leaves, the savory filling, and the fragrant herbs all came together in a symphony of flavors that danced on my taste buds.

As I savored each bite of the delicious dolmades, I knew that this recipe would become a staple in my own kitchen for years to come. I thanked Maria profusely for sharing her culinary wisdom with me and for opening my eyes to the beauty and richness of Greek cuisine.

Since that fateful day, I have made Dolmades Yalatzi me Kima countless times, always with a smile on my face and a heart full of gratitude for the memories and traditions that this recipe represents. Each time I roll a grape leaf or simmer a pot of dolmades, I am transported back to that warm summer afternoon in Maria's kitchen, surrounded by love, laughter, and the delicious aromas of Greece. And for that, I am eternally grateful.