Dolomathes

As I mentioned earlier, I attempted to make dolomathes, Greek grape leaves, out of Cat Cora's Cooking From the Hip. The recipe looks simple enough. Create mixture, stuff grape leaves, and cook. And in execution, it is simple enough.

I started off with the exact recipe in the book. Cooked rice, minced onions, freshly minced herbs (mint and parsley in our case), and salt. The grape leaves come in a jar in brine and amazingly enough, it's one big wad of grape leaves. Getting them out of the jar is a delicate practice involving no quick movements and a constantly turning to keep the leaves from tearing. Some recipes call for soaking the leaves to remove salt. Cat Cora's recipe did not and I thought the taste was fine.

Once your mixture is done and the leaves are out, the wrapping method is similar to spring rolls. Make sure your grape leaf is shiny side down. Put the rice in an rectangular shape at the stem, fold up towards the stem, bring in both sides, and, in the words of Joy of Cooking, roll up like a cigar.

As you finish the dolomathes, place them into an oven pan. Cover with a few of the partial or damaged leaves. Pour chicken broth (or half chicken broth, half water) into the pan so they are completely covered. Cook in the oven for 45 minutes or until warm through.

When done, remove the dolomathes from the pan and move to a plate to rest 10 minutes before eating. You may turn the leftover cooking broth into a lemony chickeny sauce or serve with plain Greek yogurt. We did the yogurt route.


And we served them with these pretty lamb chops. Mmmmm, so tasty.

I actually found the bite of the onion, though not the taste, too strong. I would prefer that they are all soft though J likes things "country style." Also, I prefer these little tasty morsels with meat. Next time I will try the recipe in Joy of Cooking.