"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dolmathes Recipe

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This recipe for Dolmathes, by , is from Recipes from Yiayia's kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 10, 2009


3 cups long grain rice - par boiled
2 cups dill - finely chopped
1 onion - finely chopped
1/2 cup mint - finely chopped
1/2 cup parsley - finely chopped
1 tomato - grated
1 clove garlic - finely chopped
3 table spoons olive oil
salt and pepper to taste
Grape leaves - fresh or jarred

Brown onion and garlic in olive oil then saute everything in skillet, adding oil as needed. Place small amount of mixture in grape leaf and roll into packets. Place into stove top pot, 1 layer at a time, very snugly together. Add 1-2 inches of water, olive oil and sprinkle with salt and pepper. Cook slowly and allow to steam with a plate on top of layers to prevent them from splitting.
30-40 minutes until leaves are tender.
If serving these as an appetizer, squeeze lemon over dolma after cooked.

If serving these as a meal, make Avgolemono Sauce by beating 1-2 eggs with juice from cooked dolma for thicker topping. Add juice of 1 lemon.




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