Dolma, dolmades

Dolma, dolmades

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From
Encyclopedia of Food and Cookery

A dolma is any dish prepared by stuffing a vine, fig, cabbage or other edible leaf with a savoury mixture and braising the packages. Dolmades – stuffed vine leaves – are a specialty throughout Greece and Turkey. They may be served hot with a sauce or cold as an appetiser. The stuffing is based on rice and herbs, often with minced lamb, or pine nuts and currants. Dolmades freeze well so it is worth making a good batch at a time.

If making dolmades to serve as an appetiser, use the following recipe but do not make the sauce. Arrange cooked dolmades in an oiled dish, sprinkle with a little olive oil and store, covered, in refrigerator until required. Serve with lemon wedges, and if liked, squares of feta cheese.

See also Cabbage: Cabbage Rolls.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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