I don’t know why, but often when I go to write a post a related song comes into my head. This time I was thinking about dolmades (a.k.a. stuffed grape leaves) and the song “can’t touch this” by MC Hammer immediately popped into my head, but the words were “can’t stuff this”…and now it’s just playing like a broken record in my head as I write this post.
Okay, back to why I am here, the recipe for dolmades. I have to admit, there are times when I buy things and I think, why would someone go to the effort of making this if the pre-made product is so good — this is particularly when the food is labor intensive. Well with dolmades, I NEVER say this…honestly — the pre-made version of any dolmade I have ever tasted is cr@pola!
I just don’t think the same love for the ingredients is put into them — you can just tell from these ingredients that they are going to taste delicious right!
The filling is so flavorful that we typically find ourselves saying “okay, just one more mouthful”.
And while they seem like they would be a lot of work, they are…ha ha, no, no typo there, they are a bit of work, well, actually they are more time consuming than work — but they are totally worth the effort!
Every time I consider making them for a party I think “is it worth it?”, “will anyone ever appreciate them?” and everytime they are a HUGE hit and everyone rants and raves about how good they are “they taste nothing like the ones you buy!” they all say 🙂
Once they are all rolled up and ready to go they are covered with a mixture of stock, fresh lemon juice, and olive oil and then slowly cooked on the stove top.
One of the best parts of going to all the effort is that there are sometimes leftovers, at least you hope there are because they are still delicious the next day.
I like to serve them with Tzatziki (plant-based of course) and hummus and a plethora of other Greek dishes, but honestly, they are even great on their own. Here is the full (and detailed) recipe for these addictive little Greek Dolmades.
Enjoy (apolamváno)
Dawn
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