Dolmadakia (small dolmades) or Dolmades (plural of dolma)
Dolmadakia means “stuffed vine leaves”.
Small, distinctive in taste and simple, dolmades are a treat made from spring onions, dill, parsley and mint mixed with rice and wrapped in vine leaves. These are the traditional dolmades as they were made by grandmothers when they came from Istanbul from 1914 to 1922 when they were expelled from Turkey after the Graeco-Turkish war in 1922. The traditional way includes pine nuts and raisins. Wonderful food for Lent, dolmades can also be made with minced meat with egg-lemon sauce poured on top. The sour, velvety egg-lemon sauce enhances their taste.
Dolmades are served as a first course at formal dinners, but also as the main course for a regular, everyday meal. They can be served hot or cold, plain or with a yoghurt sauce or tzatziki.
This delicacy is part of every Lenten meal and comes in many varieties, depending on the region and household.
