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Greek Dolmades Recipe (Stuffed Vine Grape Leaves Dolmathes) Recipe with Chef Ranveer Brar
Dolma is a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping leaves, most commonly grape or cabbage leaves, around the filling. Wrapped dolma, specifically, are also known as sarma.
Stuffed vegetable dishes have been a part of Middle Eastern cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called thrion.
The Iranian variety has been traced to at least the 17th-century. During the 19th-century several varieties were recorded by Naser al-Din Shah Qajar's chef, including stuffed vine leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces, with varied fillings prepared with ground meat, sauteed mint leaves, rice and saffron.
Cabbage rolls entered Swedish cuisine (where they are known as kåldolmar) after Charles XII, defeated by the Russians at the battle of Poltava, returned to Sweden in 1715 with his Turkish creditors and their cooks.
Soak 1 cup rice for at least 2 hours
In a pan, warm 1 tbsp olive oil,
add 2 chopped onions and saute
Drain water from soaked rice and
crush it lightly
Add crushed rice in the pan and cook
Add 20 gms pine nuts, 10-12 black
olives and cook, add water as needed,
2 tbsp tomato paste and 4 sprigs
chopped dill to the pan
Soak 5-6 grape leaves overnight in
chilled water to drain out excess salt
Lay grape leaf on a flat surface, add
rice filling and roll the filling tightly
to form a tube shape
Put dolmades to steam for 30 minutes
in a steamer
To make yoghurt dip, mix hung yoghurt
with dill and processed cheese
Drizzle olive oil to the steamed
dolmades, garnish with whole olives
Serve Dolmades with yogurt dip.
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5 окт 2024
