Andy Montoya
Dolmades, or dolmathes, is a traditional Greek dish that involves stuffing grape, fig, or cabbage leaves with a variety of ingredients. The first known stuffed leaf recipe was recorded circa 350 BC and was known to the ancient Greeks as thrion, which was made using fig leaves and commonly filled with cheese or fish. Today, dolmades are typically made with grape leaves and stuffed with a blend of rice, herbs, onion, tomato, and pine nuts. They are often served at room temperature as part of a mezze platter and can be enjoyed as a delicious appetizer or main course.
| Characteristics | Values |
|---|---|
| Origin | Ancient Greece |
| Ingredients | Grape leaves, rice, herbs, lemon, dill, mint, olive oil, salt, pepper, eggs |
| Serving Temperature | Room temperature |
| Synonym | Dolma |
| Variations | Lahanodolmades (cabbage rolls), stuffed sardines, stuffed peppers |
| Historical Significance | Adamantios Korais hid texts of European top thinkers in dolmades to spread ideas to enslaved Greeks |
Explore related products
What You'll Learn
Dolmades are a traditional Greek dish
Dolmades, or dolmathes, are a traditional Greek dish. They are made with either vine or grape leaves, which are stuffed with a herb-infused rice mix. The leaves are then rolled up tightly and boiled until tender. Some recipes also include minced meat, usually beef or pork, and they are served with a lemon or garlic yoghurt sauce.
Dolmades are often served as a meze, or appetiser, but can also be a main course. They are a popular dish in Greece and are considered a delicacy. The dish is believed to have originated in ancient Greece, where it was made with fig leaves and stuffed with sweetened cheese. This dish was called thrion.
Today, dolmades are commonly made with vine or grape leaves, which are stuffed with rice and herbs. The leaves are usually sold in jars, although fresh leaves can also be used. To prepare fresh vine leaves, they must first be boiled for a couple of minutes and then drained and placed in cold water to stop the cooking process. Once they have cooled, they are drained again and stacked on top of each other, ready to be stuffed.
To make the dolmades, the rice is mixed with onions, lemon juice, salt, pepper, and herbs. The leaves are then stuffed with this mixture, rolled up, and boiled. The dolmades are usually served at room temperature, and they can be garnished with a squeeze of lemon juice and a dollop of thick, creamy yoghurt.
Dolmades are a delicious and impressive-looking dish, perfect for serving at holiday gatherings or special occasions. They are a great example of traditional Greek cuisine and are sure to be a hit with family and friends.
Cheese Choice for Quiche Lorraine
You may want to see also
They are made with grape leaves
Dolmades, or dolma, are a traditional Mediterranean cuisine that involves stuffing grape leaves, also known as vine leaves, with a variety of ingredients. They are believed to have originated in ancient Greece and were traditionally made with fig leaves and stuffed with sweetened cheese. The ancient Greeks called this dish thrion.
Over time, the dish evolved and grape leaves became a popular alternative to fig leaves. Grape leaves are typically harvested between May and early July and are readily available in jars or cans at grocery stores. When using jarred grape leaves, it is recommended to rinse them before stuffing and draining them in a colander while preparing the filling.
The stuffing for dolmades can vary, but typically includes a mixture of rice, herbs, and meat or vegetables. Some common meat options include lamb, ground beef, and sardines. Vegetarian versions may include ingredients such as cooked ground beef, rice, and herbs such as parsley, dill, and mint. The dolmades are then cooked, typically by steaming or simmering in a lemony broth.
In Greece, dolmades are often served as mezedes or appetizers, but they can also be part of a main course. They are commonly enjoyed with a side of Greek tzatziki sauce, Greek salad, or tabouli for a light meal. Additionally, dolmades freeze well and can be stored for up to six months after cooking.
Philly Cheese Steak: Using Carne Picada for a Twist
You may want to see also
They can also be made with cabbage leaves
Greek dolmades, or dolmathes, are a delicious dish made from grape leaves or cabbage leaves, stuffed with a rice mix that is full of herbs. The leaves are then rolled up and boiled until tender. They are often served at room temperature as part of a mezze or meze platter, but they can also be the main meal.
Dolmades are a traditional Mediterranean cuisine, with roots in ancient Greece. In ancient times, dolmades were considered a gourmet dish, and they were traditionally made with fig leaves and stuffed with sweetened cheese. The word 'dolma' comes from the Turkish word for 'something stuffed' or 'filled'.
In Greece, dolmades are typically made with grape leaves, but they can also be made with cabbage leaves. These cabbage dolmades are called "lahanodolmades" and are a type of Greek cabbage roll. They are similar to dolmades in that they are stuffed with a rice and herb mixture, but they are wrapped in cabbage leaves instead of grape leaves. Lahanodolmades are typically served as a main course rather than an appetizer.
To make lahanodolmades, the cabbage leaves are usually blanched before being stuffed with the rice mixture. The rice is typically a mixture of white and brown rice, with a variety of herbs and spices added for flavor. The rolls are then baked or simmered in a tomato-based sauce until tender.
Lahanodolmades are a delicious and healthy option for those who want to enjoy the flavors of Greece. They can be served warm or at room temperature and are often accompanied by a variety of dips and sauces, such as a traditional Greek lemon sauce or a garlic yogurt sauce.
The Ultimate Guide to Using a Cheese Board Set
You may want to see also
Explore related products
They are stuffed with rice and herbs
Dolmades, or dolma in singular form, is a traditional Mediterranean cuisine that involves stuffing grape leaves with a variety of ingredients. The Greek version of stuffed grape leaves is called dolmades gialantzi. The first known stuffed leaf recipe was recorded circa 350 BC and was known to the ancient Greeks as thrion, which were made using fig leaves rather than grape leaves. These fig leaves were commonly filled with cheese or sweetened cheese, and sometimes fish.
Today, dolmades are typically made with vine or cabbage leaves, stuffed with a delicious herb-y rice mix, and shaped into little rolls. The rice is usually mixed with onions, lemon juice, salt, pepper, and herbs. Long-grain rice, fresh herbs, and spices are the most common fillings, but occasionally they are stuffed with meat, pine nuts, or raisins. The meat used is usually cooked ground beef, and the herbs are typically parsley, dill, and mint.
Dolmades are often served with a squeeze of fresh lemon juice and can be accompanied by a side of Greek tzatziki sauce, Greek salad, or tabouli. They are a beloved food consumed throughout Greece, the Balkans, and the Middle East.
While the dolmades discussed above refer to the Greek version of stuffed grape leaves, it is worth noting that there are variations of stuffed vegetables common in other cuisines as well. For example, in Armenia, dolmeh are stuffed peppers, and in Syria, they are called yebra.
Best Cheeses for Chicken Bacon Ranch Sandwiches
You may want to see also
Historically, they were made with fig leaves and sweetened cheese
Dolmades, or dolma, is a traditional Mediterranean dish that involves stuffing grape leaves with a variety of ingredients. The dish is believed to have originated in ancient Greece, where it was traditionally made with fig leaves and stuffed with sweetened cheese. This ancient delicacy was known as "thrion" in Ancient Greek.
The word "dolma" is of Turkish origin and means "something stuffed" or "filled". It refers to a family of stuffed dishes associated with Ottoman cuisine. While the dish has evolved over time, with grape leaves now commonly used in place of fig leaves, the traditional core of the dish remains the same.
In Ancient Greece, dolmades were considered a delicacy, with historical mentions of the dish being served on top of Mount Olympus, the mythical mountain-top home of the gods. The dish has spread far beyond its origins, with variations now found in Middle Eastern, Turkish, and Armenian cuisine.
Today, dolmades are often made with grape leaves stuffed with a combination of rice, herbs, and meat. They can be served warm or cold, typically accompanied by a yogurt sauce flavoured with garlic, or drizzled with lemon juice and olive oil. The dish is a versatile delicacy, often served as an appetiser or a part of a mezze platter in Greece and other regions.
Kraft's Parmesan Cheese: Real or Fake?
You may want to see also
Frequently asked questions
Dolmathes, or dolmades, are a traditional Greek dish made from cabbage or grape leaves stuffed with a rice mix that is full of herbs.
Ancient Greeks used sweetened cheese in their dolmathes.
Greeks use a variety of ingredients in dolmathes, including rice, herbs, onions, pine nuts, tomatoes, and fish.
