Dolmades have their own history and some secrets that make them even tastier.😁🤪😋 Their history begins in Ancient Greece.
They were made with fig leaves and called them “thria”. In fact, Hippolytos, a member of the team that built the Parthenon, depicted on one of the pediments of the temple the goddess Hera tasting this delicious concoction. They appeared over two millenia ago, as a food in Crete at the Minoan palace of Knossos.
For this reason, dolmades were deemed illegal and subsequently with the liberation of Greece, dolmades take their rightful place again at the Greek table. It is important to remain aware of these histories and connotations, and recognize what each dish or food might represent, along with the stories, is also meant to be enjoyed.
This way by adding olive oil and herbs, they make a delicious concoction suitable for Sarakosti fasting (Lent ).
Ingredients:
- 2 cups Pearl or Arborio rice
- 3 lg Onions
- 1 1/2 cups Olive Oil
- Juice of 2 lemons
- 3 cups chicken broth
- 1 tbsp. each of Dill, Mint, and Parsley
- 50 Grape leaves (can be purchased in a jar or use fresh tender leaves)
- 1 tsp. Salt
- 1/4 – 1/2 tsp. Pepper (to your taste)
Instructions:
- Prepare the Rice: Rinse and drain the rice.
- Mix the Ingredients: In a large bowl, combine rice, chopped onions, olive oil, lemon juice, mint, parsley, dill, salt, and pepper.
- Prepare Grape Leaves: Fresh grape leaves should be dipped in hot water for about 5 minutes to make them more flexible. Jar or canned grape leaves should be rinsed thoroughly in cold water first, then hot.
- Create Dolmades Layers: Place a few of the more coarse leaves open on the bottom of the pan as a base. Arrange dolmades side by side, then create another layer on top until all of them are used. If you have extra or torn leaves, place them on top as a final layer.
- Add Chicken Broth: Pour the chicken broth over the dolmades.
- Cover and Bake: Cover with a heavy plate to keep them from floating up while cooking.
Bake at 425 degrees for 45 minutes. - Let Them Rest: After baking, shut off the oven and let the dolmades sit in the oven until the broth absorbs.
- Serve and Enjoy: Squeeze lemon on them before serving and enjoy the yumminess! 🍋🌿
Dolma holds a top spot among the most unique dishes❤️