Looking for the perfect latke recipe for Hanukkah? Whether you serve them with sour cream or applesauce, these ultra-crispy potato pancakes will be a hit.
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My Greek grandmother used to make this cheesy, flaky spanakopita. Now her memory lives on in this family favorite recipe.
It's been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island in the world). I found it in a local Greek restaurant called Fistikies, and I was in luck because the chef was willing to share his authentic recipe for Greek Dolmades. Here's the link to Fistikies Restaurant, and I strongly advise you to go there if you ever visit Santorini, Greece. What are Greek Dolmades? Greek Dolmades is one of the most popular appetizers in Greek cuisine. Greek Dolmades can be bought in your local store; however, they don't come even close to these homemade authentic ones. So I don't advise buying them. Nothing can beat their unique taste, and they're straightforward to make. So, in this article, we will look at preparing Greek dolmades. The recipe is a traditional mix of fresh herbs, ground beef, and veggies. Dolmades are not restricted to Greece and are cooked in many Asian countries. FAQs about Greek Dolmades Can I Make Vegan Greek Dolmades? Yes, and it is straightforward! In fact, the vegan version of Greek Dolmades also counts as authentic; it's just a matter of preference. So, if you are a vegan, all you need is to make changes to the fillings. Replace the meat with half a cup of rice. After the onions are cooked, add them to the rice, and then add spices, salt, and pepper. Also, add fresh herbs to it. Mix well and use it for stuffing the grape leaves. Can I use fresh leaves instead of jar leaves? If you've used fresh leaves instead of a jar, wash them well before using them. You can also run hot water from them. After taking them out of the hot water, cool them and drain them. How to store the leftovers? To store the remaining in the fridge, use airtight containers. You can store it for three to four days. It is up to you if you want to enjoy them cold or hot. If you want to reheat them, put them in the skillet and some liquid and cover it. Cook at medium flame until they are hot. We hope you enjoy these delicious Greek recipes, and we invite you to return to our site to learn more about authentic Greek food. Thank you for your time and attention; we are always happy to serve our audience. Don't forget to share the image below to your Pinterest board and save this Authentic Greek Dolmades Recipe! Preparation Time: 20 minutes Cooking Time: 1 hour 25 minutes Total Time: 1 hour 45 minutes Calories: 205 Greek Dolmades Recipe Ingredients Grape leaves in brine - 1 jar (16 oz) Short grain rice - 1 ½ cup (soak in water for fifteen min and drain) Extra virgin olive oil Chopped Yellow onion - 1 Lean Ground Beef - 12 oz Salt to taste Black pepper Allspice - 1 tsp Cumin - ½ tsp Chopped Parsley, fresh mint, and fresh dill - ½ cup each Tomatoes - 1 Chicken broth - 4 cups ( I use low sodium one) Lemon juice - 4 tsp Instructions Preparing the Grape Leaves: Remove the grape leaves from the jar and discard the brine. Rinse the leaves thoroughly under cold water to remove any excess salt. Allow the leaves to drain and set aside. Preparing the Stuffing: In a bowl, soak the rice in water for 15 minutes. After soaking, drain the water completely. In a pan, heat 1 tbsp of olive oil over medium heat. Add onions and sauté until they become translucent, stirring occasionally. Add the meat to the pan and cook until it turns brown. Flip occasionally to ensure even cooking. Drain any excess fat from the pan. Season with salt, pepper, and all-spice, mixing well. Transfer the meat mixture to a bowl and allow it to cool. Once cooled, add the drained rice and herbs to the meat mixture. Season with salt and drizzle 1 tbsp of olive oil. Mix until all ingredients are well combined. Stuffing and Cooking the Grape Leaves: Lightly grease a skillet with olive oil. Line the bottom of the skillet with a layer of grape leaves. Add a layer of sliced tomatoes on top of the grape leaves. To stuff a grape leaf: Lay a leaf on a cutting board with the patterned side facing up. Place 1 tbsp of the meat and rice filling in the center. Fold in the sides and roll the leaf, securing the filling inside. Repeat the stuffing process with the remaining grape leaves until all the filling is used. Arrange the stuffed grape leaves in the skillet, starting from the edges and working your way to the center. Place a plate upside down on top of the grape leaves to keep them in place. Pour hot broth over the grape leaves until they are slightly submerged. Cover the skillet with a lid and cook over medium heat for 30 minutes or until most of the liquid is absorbed. Drizzle 4 tsp of lemon juice over the grape leaves, cover, and continue cooking for another 30 minutes or until fully cooked. Serving Instructions: Remove the skillet from heat and allow the grape leaves to cool for 30 minutes, uncovered. Drizzle with additional olive oil. Transfer the grape leaves to a serving plate. Serve with plain yogurt or lemon wedges on the side. Enjoy your homemade Greek dolmades! Cooking Tips & Variations Don't skip soaking the rice as it later aids in cooking. It is not advised to over-stuff the grape leaves as the filling contains rice that expands when cooked. When rolling the grape leaves, ensure they are rolled tightly. Stay moderate, not less, or too tight for proper cooking. Placing an inverted plate on the leaves will make them stay intact and prevent them from floating while being cooked. When the liquid is absorbed, you may bake out the plate. After the grapes are cooked, the resting time allows them to absorb the extra liquid. It also adds to the taste. Prepare dolmades ahead Stuffings can be prepared one or two nights prior. You may store them in an air-tight container in the fridge. You can roll the grape leaves with stuffings inside and then place them in the refrigerator overnight. Take them out of the fridge an hour before you need to cook.
Puff Pastry Pizza! The perfect combination of flaky, buttery puff pastry with all your favorite pizza toppings. From quick weeknight dinners to party appetizers, discover the endless possibilities with this easy puff pastry pizza recipe.
These crispy, oven-baked eggplant rounds are tossed in flour, dipped in an egg wash, and coated in a mixture of panko, parmesan, and parsley, then baked until golden and crispy. Add a sprinkle of fresh lemon, your favorite marinara sauce, and you've got a delicious meatless main or cocktail party appetizer.
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This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
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Zeppole is what is frying up in The Cottage Market Kitchen today! A special recipe...this is Grandma's Zeppole...my Grandma! The perfect treat any time!
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No Knead Focaccia Bread is the authentic way to make this classic Italian bread with a chewy and light airy texture. Sprinkle on fresh rosemary, kosher salt, and olive oil before baking for a flavorful finish.
The easiest and crispiest air fryer gnocchi recipe that takes less than 15 minutes to make. They are crispy on the outside and fluffy on the inside. Use frozen, shelf-stable, or refrigerated potato, cauliflower, and sweet potato gnocchi for an easy appetizer, snack, or side dish.
Pastry Dough Source: Nigella Lawson’s How to Be a Domestic Goddess If you want to make cheese danishes, view this post. Day-old pastries reheat nicely at 350ºF for 10 minutes or so.
Tender, juicy shredded chicken, onions, peppers and garlic make a hearty, savory filling for our easy chicken empanada recipe.
This Arancini (Italian Rice Balls) recipe is pure appetizer perfection. Lightly fried to golden perfection. We love filling them with good-quality prosciutto and mozzarella. Small peas and meat sauce are a popular filling, too. These are perfect by themselves, but they are great with marinara for dipping, too. Pure deliciousness! Be sure to read the NOTE below!
These quick and easy fish cakes are fun appetizer or main course made with cod, or you favorite white fish. Pair them with homemade tartar sauce to really take this recipe to a new level. Makes 16 fish cakes.
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Easy, filling and perfect for parties these Sausage Rolls are savory, meaty and full of just the right amount of spices that they are a hit among party guests!
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