How can the traditional Greek appetizer recipe of Delicious Dolmades impress your guests
If you want to host an unforgettable gathering filled with authentic international flavors, this traditional Greek Dolmades recipe is a must-try! Often savored as an appetizer in Greece, these stuffed grape leaves will surely impress your guests with their delicious tangy taste. Join us as we travel to the culinary wonders of Greece from your own kitchen!
Ingredients:
Here’s everything you’ll need to bring Greece to your table:
- 50 vine leaves (jarred or fresh)
- 1 cup of long-grain rice
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1/2 cup of fresh parsley, finely chopped
- 1/4 cup of fresh mint, finely chopped
- 1 Tbsp of dried dill
- 1 lemon zested and juiced
- 1/4 cup of olive oil
- 1/2 cup of pine nuts
- Salt and pepper to taste
Instructions:
Here’s how to make these delicious Dolmades:
- In a pan, heat the olive oil and sauté the onion and garlic until they turn translucent.
- Introduce the pine nuts and cook until they become golden brown.
- Add in the rice, stir thoroughly for a couple of minutes, then add in half of the lemon juice, the lemon zest, herbs, and season with salt and pepper.
- Follow this by adding enough water to cover the rice by about 1/2 inch and allow it to simmer until the rice absorbs all the water and is partially cooked.
- Rinse the vine leaves, cut off any stems, and blanch them in boiling water for 2-3 minutes. Make sure to set some leaves aside for later.
- When the vine leaves are ready, take one leaf and lay it flat on a work surface. Put a spoonful of the rice mixture near the stem end of the leaf. Fold in the sides and then roll up the leaf to the tip. Repeat this procedure with the rest of the leaves and filling.
- Arrange the stuffed leaves seam-side down in a large pot, pouring the rest of the lemon juice and some olive oil on top, and cover them with a layer of the leaves you set aside earlier.
- Pour boiling water over the top until all the Dolmades are well covered and put a plate on top to weigh them down.
- Cover the pot and simmer for about 50-60 minutes until the leaves are tender and the filling is fully cooked. Let them cool.
All that’s left is to serve your homemade Dolmades with a slice of lemon and a dollop of yogurt on the side, if desired.
Conclusion:
And there you have it! A delicious traditional Greek Dolmades recipe that will surely delight your guests’ taste buds and transport them straight to Greece from the first bite. These Dolmades are more than just an appetizer; they’re a culinary adventure waiting to happen!
