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Dolmades (Feuilles de Vigne Farcies)

Une recette traditionnelle grecque de dolmades, des feuilles de vigne farcies d'un mélange de riz, d'herbes et parfois de viande. Ces délicieuses bouchées sont parfaites pour un apéritif ou en accompagnement d'un repas méditerranéen, apportant une saveur authentique et raffinée.
5 sur 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Aperitif
Cuisine Ελληνικά
Servings 5 personnes
Calories 200 kcal

Equipment

  • 1 grande casserole pour blanchir les feuilles de vigne
  • 1 poêle pour préparer la farce
  • 1 casserole pour cuire les dolmades
  • 1 cuillère en bois
  • 1 récipient hermétique pour conservation

Ingredients
  

  • 200 gr feuilles de vigne (en conserve ou fraîches)
  • 150 gr riz à grain court
  • 2 gousses ail hachées
  • 1 oignon finement haché
  • 2 c. à s. persil frais haché
  • 2 c. à s. menthe fraîche haché
  • 1 c. à s. aneth frais haché
  • 200 gr viande hachée (optionnel)
  • 1 citron ou jus frais
  • sel
  • poivre

Instructions
 

  • Blanchir les feuilles de vigne : Si vous utilisez des feuilles de vigne en conserve, rincez-les bien pour enlever l'excès de sel. Si elles sont fraîches, blanchissez-les dans de l'eau bouillante pendant 2 à 3 minutes, puis égouttez-les et laissez-les refroidir.
  • Préparer la farce : Dans une poêle, faites revenir l'oignon et l'ail dans 2 cuillères à soupe d'huile d'olive jusqu'à ce qu'ils soient dorés. Ajoutez le riz, la viande hachée (si utilisée), le persil, la menthe, l'aneth, le sel, le poivre et le cumin. Faites cuire à feu moyen pendant 5 à 7 minutes, en remuant fréquemment, jusqu'à ce que le riz commence à devenir translucide.
  • Farcir les feuilles de vigne : Étalez une feuille de vigne, côté brillant vers le bas. Placez une cuillère à café de farce au centre de la feuille. Repliez les côtés et roulez fermement, en formant un petit paquet. Répétez l'opération avec le reste des feuilles et de la farce.
  • Cuisson des dolmades : Disposez les dolmades bien serrées dans une casserole, en couches. Arrosez-les du reste d'huile d'olive et du jus de citron. Ajoutez de l'eau jusqu'à ce que les dolmades soient à moitié couvertes. Couvrez avec un couvercle ou une assiette pour les maintenir en place.
  • Cuire à feu doux : Faites cuire à feu doux pendant 45 minutes, jusqu'à ce que les feuilles de vigne soient tendres et que le riz soit cuit. Ajoutez de l'eau si nécessaire pour éviter que les dolmades ne sèchent.
  • Laissez reposer : Retirez du feu et laissez les dolmades refroidir légèrement avant de servir.

Video

Nutrition

Serving: 4dolmadesCalories: 200kcal
Keyword aperitif, Greek cuisine, Dolmades, vine leaves, mezzé
Tried this recipe?Let us know how it was!

Discover the Delights of Greek Dolmades

Dolmades are stuffed vine leaves that play an essential role in Greek cuisine. Appreciated for their tenderness and delicate aromas, they are one of the most emblematic mezze dishes. Whether served as a starter or a main course, they are seductive in their finesse. As such, they are a natural part of many Greek meals. Immerse yourself in the world of dolmades and discover everything that makes this dish so popular in Greece.

Ingredients

Dolmades date back to ancient times, and have survived the centuries without ever losing their place at the table. In fact, the word “dolma”, of Turkish origin, means “filled” or “stuffed”. This term perfectly reflects the nature of this generous dish. Traditionally, dolmades consist of vine leaves stuffed with rice, herbs and sometimes minced meat. Over the centuries, they have become a symbol of abundance and conviviality. Indeed, they are often found at family celebrations and meals. In this way, dolmades embody the culinary richness of Greece and the entire Mediterranean.

Essential ingredients

Dolmades are based on a balance between fresh plant elements and typically Mediterranean seasonings. Each ingredient plays a precise role in the final flavor.

The basis of the stuffing

The vine leaves serve as a soft, edible and fragrant husk. Inside is rice, often long-grain or fragrant. This is sautéed briefly with onion and garlic for flavor. Fresh herbs such as parsley, dill and mint add freshness and aroma. Alternatively, some recipes include ground meat, lamb or beef for a richer taste and more nourishing texture.

Aromatic elements

Olive oil is essential, both for cooking and for the final texture. Lemon juice adds a light acidity that balances the flavors. Depending on the variant, a hint of sweet pepper or cumin can also be added for a hotter note. Thanks to this diversity, each dolmade combines freshness, roundness and depth.

Nutritional Contributions of Dolmades

Dolmades aren’t just tasty. In fact, they also offer an interesting nutritional profile, thanks in particular to their plant-based ingredients.

Firstly, the rice used in the stuffing provides complex carbohydrates and fiber to aid digestion. Secondly, grape leaves, which are very low in calories, are rich in antioxidants. They also contain essential vitamins such as vitamin A and vitamin K. At the same time, fresh herbs add minerals and reinforce the dish’s antioxidant effect.

In addition, olive oil, used in cooking and seasoning, provides monounsaturated fatty acids. These lipids are known for their cardiovascular health benefits. Finally, when minced meat is included in the recipe, dolmades also become a good source of quality protein. This traditional dish combines lightness, balance and pleasure.

Tasting and accompaniment

Dolmades can be eaten cold or at room temperature. Thanks to their delicate taste, they are often served as an appetizer or mezze at the start of a meal. For traditional service, they are beautifully arranged on a platter, accompanied by slices of lemon and fresh parsley.

What’s more, they go perfectly with yoghurt sauce or tzatziki. This combination adds freshness and softens the acidity of the lemon. As a complement, dolmades can also be served with a Greek salad, feta cheese or olives.

A dry white wine or a light rosé goes very well with this dish. Thanks to their melt-in-the-mouth texture and balanced flavors, dolmades can be integrated into a wide range of combinations, from the simplest to the most elaborate.

Regional variants

Dolmades vary from region to region in Greece. Each local version adds a personal touch to the traditional recipe.

In Crete, for example, dolmades are sometimes prepared using only rice and grated vegetables such as zucchinis or carrots. This meatless variant highlights the freshness of local produce. Conversely, in northern Greece, the stuffing often includes minced meat, usually lamb or beef. This version is more nourishing, with a richer texture and more intense flavor.

What’s more, some regional recipes add raisins or pine nuts to enrich the filling. Thanks to these adjustments, dolmades take on a variety of forms, depending on local preferences. These differences illustrate the creativity of Greek cooks and the diversity of local gastronomy.

Storage tips

Dolmades can easily be stored for several days, provided a few simple precautions are taken.

Refrigeration and service

To preserve their freshness, place them in an airtight container, preferably glass. It’s also a good idea to separate the layers with cling film to prevent them from sticking together. Thanks to this method, they can be kept for up to four days in the refrigerator. Before serving, simply take them out in advance to bring them to room temperature. If necessary, they can be gently reheated in the oven, without drying them out.

Freezing possible

Although less common, dolmades can be frozen. To avoid texture deterioration, it’s best to freeze them individually on a tray. Then simply assemble them in a freezer bag. When reheating, use a gentle oven or saucepan. Avoid microwaves, which alter texture and taste.

Culinary experience in Greece

Tasting dolmades in Greece is more than just tasting. It’s a true immersion in the Mediterranean art of living.

An unavoidable presence in taverns

In Greek taverns, dolmades take pride of place. They are often found as starters, served with other mezzés. They are often accompanied by tzatziki, black olives or feta cheese. Thanks to their melt-in-the-mouth texture and fresh herb fragrance, they’re an instant hit with the taste buds. Whether on an island or in a mountain village, this dish is always served with generosity.

A typically Greek atmosphere

Dolmades can be enjoyed on the terrace, in the shade of olive trees or facing the sea. Service takes place in a relaxed atmosphere, punctuated by conversation and laughter. Every bite is a reminder of the richness of local produce and the simplicity of Greek meals. Thanks to this unique atmosphere, the experience becomes as memorable as the taste of the dish itself.

Dolmades and Greek culture

In Greece, dolmades go far beyond their flavor. They represent a deep bond with tradition and family.

Know-how handed down from generation to generation

Very often, dolmades are prepared in the family, especially during major religious festivals. Each generation learns the recipe by observing the gestures of their elders. This preserves traditions and strengthens family ties. Thanks to this transmission, recipes may evolve slightly, but the spirit always remains intact.

A recipe at the heart of shared moments

At weddings or village meals, dolmades are among the most eagerly awaited dishes. They mark major events, as well as simple everyday moments. Often, the women gather around a large table to roll the leaves one by one. This repetitive gesture becomes almost meditative, but above all collective.

A symbol of the Greek table

Finally, dolmades embody the soul of Greek cuisine. Thanks to their simplicity, balanced taste and artisanal preparation, they perfectly illustrate the importance of sharing and conviviality. Each dish of dolmades tells a story, a memory, an identity. In savoring them, you also get a taste of Greek culture.

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