This is the third and final recipe of my greek series. Dolmades are probably one of the most popular greek food and are known pretty much all over the world. They are not exclusive to the greek kitchen but exist in many other countries as well, especially in the oriental kitchen. However the traditional greek version is always vegan, so without meat.
One of the reasons why I decided to make this series, is that I don’t think a lot of people realize just how vegan friendly the greek kitchen really is. Not only do we have loads of vegan options, like I already mentioned in the other two posts. But there is also something called Nistisimo. Nistisimo is the name of a greek fast that excludes all animal products.
While probably a lot of people won’t know what the word vegan means in Greece, the word Nistisimo everyone will recognize. Making not only ordering in a restaurant very easy but also many bakeries, ice cream shops etc. will have Nistisimo options. A lot of supermarkets even carry Nistisimo cheeses, so vegan cheese. So next time you decide to visit Greece just remember this one magical word and I guarantee you won’t have any trouble finding delicious vegan options almost anywhere.
But know let’s get into the recipe…
Makes about 25 Dolmades.
- 1 jar of wine leaves
- 1 cup or 200g short round rice
- 1 large onion
- 3 spring onions
- 1/2 cup or 100g pine nuts
- a generous handful of fresh parsley
- a generous handful of fresh dill
- a small handful of fresh mint
- 3/4 cup or 180 ml of olive oil
- juice of 1 lemon
- salt & pepper
- Start of by finely chopping the onions and the herbs.
- Next heat up 1/4 cup or 60 ml of the olive oil in a large skillet on high heat.
- Add all of the ingredients except for the remaining olive oil into the skillet and cook while stirring for 5 minutes. Set aside to cool down a little bit.
- Line the bottom of a second large skillet or pot with some of the wine leaves with the shiny side down.
- Next assemble the dolmades. To do so lay out a leave with the shiny side down, place 1 tbsp of rice filling in the middle of the leave (like shown in the picture above). Start rolling from the bottom up, while you rolling keep tucking in the sides of the leave. Make sure you don’t roll them too tight, so the rice has some room to expand.
- Now lay the finished Dolma with the nice side up into the skillet or pot. Continue to do so until all of the filling is gone.
- Once the entire bottom of the skillet is covered with Dolmades pour the remaining olive oil together with 2 cups of boiling water on top. Cover the skillet or pot with a lid.
- Now let them simmer on low temperature for about 1 hour or until all the water is gone.