What are dolmades made of?
Dolmades ( Dolmathes ) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork).
What is the difference between dolmades and Dolmadakia?
The Greek word dolmadaki is actually a direct form of the Turkish word dolma, which means stuffed or filled: all that Greek adds is the standard Greek -aki ending meaning little one. So a dolmadaki is literally a little stuffed wrap. The dish is also called dolmades which is the plural of dolmas, esp.
What can I do with grape leaves?
Original grape leaf uses were as wrappers for a variety of mixed fillings. Today, they have expanded and can be found in sauces, rice and grain dishes, steamed fish, and more. The leaves, when picked fairly young, are tender and tangy when blanched and brined – and commonly used for making grape-leaf pickles.
How do you eat Dolmadakia?
How do you eat dolmadakia? They can be eaten as a side dish, an appetizer, or as a main meal. Dolmadakia filled with rice are best at room temperature or chilled. Drizzled with olive oil and serve alongside lemon wedges for squeezing.
Are dolmas healthy?
Dolmades are stuffed grape vine leaves that are extremely nutritious and have strong antioxidant properties.
Do dolmades have gluten?
Greek Stuffed Vine Leaves is one of the highlights of Greek cuisine. A unique dish, with a very distinctive flavor. Vine leaves (grape leaves) are stuffed with rice, fresh herbs, and pine nut filling.
Where does the word Dolma come from?
The word dolma, of Turkish origin, means “something stuffed”.
What does dolmades taste like?
“Dolmakia” is also known as “Dolmathes,” “Dolmades,” and “Dolma.” Greek Stuffed Grape Leaves have a distinct lemony flavor and a filling made with tender rice, dill, scallions, and mint. Yes, it’s different from Assyrian DoIma, but I think even mom would have approved!
Are grape leaves poisonous?
Types. Grape vines and other parts of the grape vine such as leaves and roots are not poisonous to humans.
Can I eat raw grape leaves?
Grape leaves can be used raw in salads or in cooked applications such as steaming and boiling. They are most commonly stuffed with seasonal and regional vegetables, rice, and meats and are cooked into a soft texture.
Do you eat the leaves of Dolma?
Dolmas – Stuffed Grape Leaves Recipe. Dolmas or dolmades are very versatile; they can be eaten cold or warm.
Do you eat the leaves of stuffed vine leaves?
While stuffed grape leaves can be made with leaves harvested a few days earlier – which is how they are most commonly used – fresh leaves can be eaten without cooking and added to salads and other cold dishes. And by the way, some people say the leaves from red grapes are better for eating than those of green grapes.
What do they put in dolmadakia?
The grape leaves are stuffed with rice and lots of herbs. They can also have ground meat, rice and herbs as stuffing. Dolmadakia literally means small dolmades. In Crete, they might add grated eggplant, zucchini, or artichokes in their dolmades.
What is Greek dolma made of?
Greek Dolmades are made with a filling made of rice, herbs (dill, parsley, mint), onions, garlic, salt, and pepper. The filling is wrapped in tender grape leaves that are either freshly picked or pickled. The rolled Dolma is then cooked in a mixture of water (or broth), lemon juice, and olive oil, until tender.
What is dolmadakia (grape leaves)?
Dolmadakia (or dolmades) are stuffed grape leaves. The most common version is vegetarian. The grape leaves are stuffed with rice and lots of herbs. They can also have ground meat, rice and herbs as stuffing. Dolmadakia literally means small dolmades. In Crete, they might add grated eggplant, zucchini, or artichokes in their dolmades.
How do you cook dolmadakia?
Bring to a simmer over medium heat, lower the heat to medium-low, cover the pan, cook until the rice and leaves are tender, about 45 minutes. Remove the pot and let the dolmadakia cool. In a bowl, mix the yogurt with the chopped dill and mint and a tablespoon of olive oil.