One of life’s greatest pleasures is seeing a group of friends and family members enjoy your hard work on a snack board. Good finger dishes designed for sharing may be found all around the Mediterranean and the Middle East. Stuffed vine or cabbage leaves, known as dolmadas or dolmathes, are a common staple food in these regions. They have been there for generations, and it’s up to you to spread the word.
Stuffed dolmadas suggestions
Leaves that have been blanched are more manageable when working with them to create packages. You may use whatever ingredients you choose; our recipe calls for rice, onions, and beef mince. To satisfy your spicy food cravings, throw in some chilli and switch up the meat with chicken, fish, or both. The sourness of the egg and lemon sauce rounds out the richness of the flavours. On game day or before the braai, serve with the sauce.
Stuffed dolmadas provide a lot of room for innovation if you like cooking snacks for your friends. It’s like getting a little package of goodness in your hands.
Stuffed dolmadas recipe
Course: Snacks, Starters
Cuisine: Middle Eastern, Turkish, Greek
Difficulty: Easy
Prep time: 25 minutes
Cooking time: 1 hour 10 minutes
Total time: 1 hour 35 minutes
Ingredients
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vine leaves or 1 Savoy cabbage
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1 tsp dill or parsley
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ground cinnamon
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1kg finely minced veal or beef
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150ml olive oil
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1 large onion or chipped spring onion
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salt and black pepper
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rice
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½ tsp chopped mint
For the egg and lemon sauce
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30g butter
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2 level tbsp. flour
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250ml hot stock
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2 eggs
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juice of 1 or 2 lemons
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2 tbsp. cold water
Method
- Blanch fresh vine or cabbage leaves in boiling water, drain and leave them to cool. (Less than a minute)
- Chop the onions finely and mix in a bowl with the meat, rice and herbs. Season with salt, pepper and a pinch of cinnamon.
- Add the olive oil and work in with the hands.
- Put one or two leaves, according to size, in the palm of one hand and with the other put a dessertspoon of the filling in the centre of the leaf. Make a little parcel by folding the stem over first, then the sides, rolling them as tightly as possible.
- Pack closely together in a large saucepan.
- Barely cover with water and press a plate well down on to the dolmadas to prevent them unrolling and cook gently for one hour or more.
- Make an egg and lemon sauce with the liquid from the pan and pour back over the dolmadas.
For the egg and lemon sauce
- Make roux with butter and flour and cook for a few minutes, then add the stock slowly, stirring all the time.
- Keep warm while preparing the eggs and lemon.
- Beat the eggs until light and frothy and while still beating, add lemon juice and then cold water.
- Now Add stock a spoonful at a time, then return to pan and heat. The sauce should not be
allowed to boil or it will curdle. - Shake the pan gently from side to side and stand away from the fire for ten minutes before serving.