Dolmades
Greece Travel Secrets 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:
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.
Grape leaves ready for stuffing to make Greek dolmades
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.
Enjoy these delicious dolmades as an appetizer or a side
dish in your Greek-inspired meal!
Our Pick of the Guides to Greece
More food and drink stories
Athens Food Tours are being introduced by new company The Greek Fork, and will include tours of the Central Market, and the best street food.
Information for travelers on Corfu Food and Drink including restaurants and tavernas, Corfiot specialties, desserts, wine and other Greek drinks like ouzo.
The First Corfu Beer Festival took place in Arillas in North West Corfu and celebrated the beer of Bavaria and of Corfu, in the Ionian islands of Greece.
Enjoy this page? Please pay it forward. Here's how...
Would you prefer to share this page with others by linking to it?
- Click on the HTML link code below.
- Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment,
your Facebook account, or anywhere that someone would find this page valuable.
-
Visitors to the Kerameikos archaeological site in central Athens will soon have new access through an entrance-exit point being developed on Agion Asomaton Street, directly across from Dipylou Street.
Read More
-
A new section of the E65 motorway, often referred to as the “backbone road” of Central Greece, was opened to traffic in the second week of July, with 136 kilometers now operational. This road provides…
Read More
-
Iceland, Monaco, the UK, Greece, and Spain are Europe’s most expensive countries for short-term rentals, according to analytics experts AirDNA.
Read More
-
Greek seaplane company Hellenic Seaplanes on Friday laid the groundwork for some of the Greek islands that will welcome seaplanes and carried out its first flights between three islands of the Sporade…
Read More
-
The World’s Best Awards by Travel + Leisure recently ranked four Greek hotels among the best in the world and Europe, honoring them for their luxurious atmosphere and top-notch hospitality.
Read More
-
Santorini is now coping with the repercussions of overtourism generated by cruise ships and day-trippers from Crete and other adjacent islands.
Read More
-
Restaurants, tavernas, and grocery stores that highlight the local flavors of the Cyclades.
Read More
-
Greece Travel Secrets picks where to eat on Symi, down by the harbour or in the upper town, and whether you like fish, meat, vegetarian, traditional or modern.
Read More
-
Greece Travel Secrets chooses its top ten Athens restaurants with Acropolis views, perfect for dining by day or by night, including places with Michelin stars.
Read More
-
The former Hilton Athens is being transformed into a multi-faceted destination that aspires to forge exciting new connections between the Greek capital and the rest of the world.
Read More