You'll love this recipe from our friend, Sylvia Rombis, who showed Cincinnati locals how to make traditional Greek dolmádes & tzatziki at last month's Greek Panegyri. Have fun making these at home and take your family & friends on a trip to Greece with this delicious, authentic dish!
6 cups chicken broth, or enough to cover the dolmádes
How to make Greek dolmades
Fill a large pot with enough water to hold all the grape leaves and place it on high heat.When the water comes to aboil, add the grape leaves and blanch them for 5 minutes. Drain andset them aside.
In a large mixing bowl, combine the ground beef, rice, sea salt, pepper, onion, olive oil, and dill, and mix well.
Take a knife and cut off the stem of each grape leaf. Lay them flat, ribs up, on a cutting board or work surface. Place about 1 tablespoon of the meat & rice mixture at the bottom of each leaf and fold over the sides of the leaf to cover the mixture. Then roll upwards. Place each dolmá into a baking dish.
If you have any torn grape leaves left over, place them on top all of the stuffed grape leaves. Then pour about a cup and a half of the chicken broth, then cover with parchment paper and then aluminum foil.
Bake at 350 degrees for 1 hour, but after about 30 minutes,check the liquid - if it’s alreadyabsorbed, add a half cup more of broth.After the hour is up, turn off your oven and leave the dish intheoven to set for 10-15 minutes.
Serve with tzatziki sauce (recipe below), either warm, at room temp, or chilled...they make a delicious snack! You can store these in the fridge for about four days or so or freeze any you have leftover.
How to make a Tzatziki Sauce
½ cup finely grated cucumber, squeezed in a paper towel to remove some of the water
Enjoy the delicious taste of PDO Kimi figs from the island of Evia and bring the flavors of a Greek summer to your table. Hand-crafted by Kumilio using traditional techniques with no additives, preservatives, artificial coloring or flavors.