Dolmades from Crete

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Dolmades from Crete

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Ingredients

1 medium cabbage fluffy or vine leaves lightly stewed
3 dry onions grated
2 - 3 fresh onions finely chopped
2 - 3 ripe tomatoes finely chopped
1 clove garlic finely chopped
2 tblsp dill finely chopped
2 tblsp Parsley finely chopped
2 tblsp fennel finely chopped
1 1/2 cup Carolina rice
2 vine glasses olive oil
Sea salt
Freshly ground pepper
cumin
For the sauce
Fresh Juice of 1 lemon
2 tblsp corn flour
  • Medium

Ingredients

  • For the sauce

Directions

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Dolmades from Crete

An authentic recipe, Cretan dolmades that their taste will imprint in your memory.

Dounia’s grandmother, a master of cretan cuisine had kept her secret recipe sealed and bequeathed it along with other recipes to her beloved grandson.

Dounias, has one of the most original taverns of Crete. He is a slow-food fan and a fan of exquisite ingredients.

You need to tame fire with finesse to make your food caramelised. A cook does not rush, she told me … You should cook to please your beloved ones and fill your house with delicate smells. So everyone will adore you…

In Crete, it is common to “wrap” the dolmades up according to the season on various fresh leaves such as spinach, grapefruit, vine leaves, lettuce and what “nature provides us …” Once you know the secret of stuffing dolmades you can wrap them with any leaves of your garden.

ντολμάδες_Κρητικοί

Dolmades from Crete
From Michalis Trilyrakis, Dania Drakona tavern, Chania

Steps

1
Done

Wash the cabbage.
Cut in round its stem and take it off.

2
Done

Place the cabbage in the pot with boiling water.
Be careful to place the cutting down so to soften easier its leaves.

3
Done
15 minutes

Boil the cabbage for 15 minutes and stir it and take the leaves off.

4
Done

Small leaves are used uncut.

5
Done

On the bottom of the pot place the hard parts of cabbage in order not to stick the dolmades.

6
Done

Mix lightly all the ingredients of the filling to homogenize.

7
Done

Put 1 big tablespoon of filling in the center of a leaf fold its sides inward and roll.

8
Done

On the bottom of the pot put the rest of the cabbage leaves.

9
Done

Place the cabbage rolls in the pot, one next to the other in two or three layers.

10
Done

Cover with a heavy plate so that the cabbage rolls don’t fall apart while cooking.

11
Done

Add 1 vine glass of olive oil and submerge the dolmades with hot water.

12
Done
45 minutes

Simmer for 45 minutes being careful to remain sauce inside and shaking the pot at times.

13
Done

In a bowl we mix the corn flour with the lemon juice and add some cool water.

14
Done

Add the mixture in the pot and shake it well to cover all the dolmades.

15
Done

Cook it a little more until the lemon sauce thickens.

16
Done

Cook it a little more until the lemon sauce thickens.
Serve hot in a platter with sauce.
Serve the dolmades with yogurt or a light yogurt- spearmint sauce…

17
Done

Small Secrets

In the pot we can place a variety of dolmades with vine leaves, with cabbage, with spinach so in that way the tasty will be even better.

Sissy N.

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