THE QUINTESSENTIAL DOLMA

The Greeks will always claim that they created Dolmas or Dolmades, along with Pythagoras theorem and democracy, though their heritage can also be traced across Turkey and the Middle-East. History aside, I can’t help but feel sorry for Dolmades. They always seem to be present, though rarely attended to and never the star of the show. They’re often relegated to the side of a mezze plate, overshadowed by bolder more attractive savories. Their delicate vine leaves usually collect a sprinkling of cigarette ash and wind up in the kitchen trash the next morning.

But it doesn’t need to be like this, if only you give Dolmades a chance to stand alone…they truly will shine! Their versatility means you can stuff them with a variation of meat, vegetables, nuts, rice and spices. The focus should be on creating a flavorsome filling and for this reason, I only added a little rice for texture. Below is my recipe, which is far from traditional, though very tasty! Follow your palate, throw in what you like and if brave serve with a pungent homemade tzatiki for that extra garlic kick…Yamas!

Captive companion: Pavlos, my dear Greek friend, eternally proud of his heritage.  

Captive location: A Ouzerie in Skiathos

Captivating comment: “I can’t believe you made dolma!”

Captive drop: Ouzo on the rocks

Ingredients

2 tablespoons of olive oil

1 brown onion, sliced finely

½ Fennel, sliced finely

1 leak, sliced finely

4 cloves of garlic (or more if your palate permits!)

1 carrot grated

1 eggplant grated

2 zucchini grated

Bunch of dill, sliced finely

Bunch of flat leave parsley, sliced finely

1 cup of cooked brown rice

1 jar of vine leaves (20-30 vine leaves)

Salt and pepper for seasoning

Olive oil to serve

1.     Heat olive oil over medium flame in a heavy based. Cook off onions and whole garlics until for 5-7 minutes, until onions are translucent. Add in fennel and leak and continue to cook for additional 5 minutes. Continue to add in remaining vegetable ingredients and herbs.

2.     Stir mixture regularly and for a slightly smoky flavor, allow mixture to catch on bottom of pot. Continue to cook for 10-20 minutes, until mixture is broken down. 

3.     Add in rice.

4.     Remove garlics, crush them with a fork on a board and return to mixture. Allow mixture to cool for 10 minutes.

5.     Lay out one vine leaf flat on a clean bench, remove stem and add table spoon of mixture to the base of the leaf. Fold up the side facing closest to you, then fold in the sides of the leaf, then roll the leaf towards the top. Voila…repeat until you finish the mixture

These Dolmades will keep for up to five days in an airtight container in the fridge.