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Dolmades (plural of dolma) or Dolmadakia (small dolmades)
Dolmades, meaning “stuffed vine leaves,” are a cherished Greek delicacy. These small, flavorful parcels are traditionally made by combining rice with spring onions, dill, parsley, and mint, then wrapping this mixture in vine leaves. Originating from the grandmothers of Istanbul from 1914 to 1922, when many were displaced after the Graeco-Turkish war, the traditional recipe also includes pine nuts and raisins, making it a popular choice during Lent. Dolmades can also be prepared with minced meat and served with a tangy egg-lemon (avgolemono) sauce for added depth and creaminess.
Dolmades are versatile. They can be served hot or cold as a formal appetizer or as a main course for a casual meal. They are often accompanied by yoghurt sauce or tzatziki.
Lachanodolmades are a similar dish made with cabbage leaves instead of grape leaves. The filling typically includes rice, ground meat (pork or beef), and herbs. They are usually served warm as a main dish, with a generous pour of creamy, tangy avgolemono sauce that adds a velvety texture and flavour. This dish has a softer, heartier feel thanks to the cabbage and sauce than Dolmades.
In summary, Dolmades feature grape leaves and offer a lighter, tangy taste, while Lachanodolmades use cabbage leaves and are more filling, often served with a rich, lemony avgolemono sauce. Both dishes are staples in Lenten meals and come in various forms across regions and families.
