Dolmades
Dolmades trace back to the Ottoman era and remain a staple of Greek meze spreads and festive tables alike.
Delicate vine leaves rolled around a herbed rice filling, gently simmered until tender — served warm with meat or cold with a squeeze of lemon.
Ingredients
Method
Mix rice, dill, mint and onion for the filling.
Place a spoonful of filling on each vine leaf and roll tightly, tucking in the sides.
Layer rolls snugly in a pot, weigh down with a plate, and add water and lemon juice to just cover.
Simmer gently for 40-45 minutes until the rice is tender.
Weighing the dolmades down with a plate keeps them from unrolling as they simmer.
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