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What is more traditional? Dolmades (grape leaves) or lahanodolmades?
- Thread starter blopez34
- Start date
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My vote is Dolmades all day, every day!! LOL 
The Local Favour
New member
They are both very traditional but they are different in the below:
1. Stuffed vine leaves are best served cold with yogurt on the side
2. Cabbage rolls are better hot or warm with either spicy red sauce (Northern Greece) or white egg-lemon sauce on top.
3. Dolmades is better when the vine leaves are fresh, ie in May and we can preserve these and eat them all summer. Lahanodolmades are a winter dish, perfect for those chilly days.
1. Stuffed vine leaves are best served cold with yogurt on the side
2. Cabbage rolls are better hot or warm with either spicy red sauce (Northern Greece) or white egg-lemon sauce on top.
3. Dolmades is better when the vine leaves are fresh, ie in May and we can preserve these and eat them all summer. Lahanodolmades are a winter dish, perfect for those chilly days.
d_kakavouli
Active member
I didn't know they were from Norther Greece!! Thanks
The Local Favour
New member
Well, only the version with the spicy red sauce. Everywhere else, we enjoy these with the traditional egg-lemon sauce.I didn't know they were from Norther Greece!! Thanks
Blue & White
Member
Egg-Lemon sauce? What's that?
seleanor
Active member
Blue & White
Member
Ohhh avgolemono, I know what that is.
greekality
New member
Both are traditional and follow the seasons, cabbage in the winter, vine leaves in the summer, when they are fresh and tender (around May). Greek dishes based on cabbage can be found more often in Northern Greece, eg. lahanorizo = Greek cabbage with rice, lahania = pork with cabbage - a recipe from Thrace. Avgolemono (egg-lemon sauce) is added to the dolmades that have also meat inside > one of the ultimate Greek comfort foods! One of the most traditional dolma-style recipe in Northern Greece is called pontiakoi sarmades.
One of the most traditional dolma-style recipe in Northern Greece is called pontiakoi sarmades.Is avgolemono traditional with dolmades? Because I'm not used to eating it that wayBoth are traditional and follow the seasons, cabbage in the winter, vine leaves in the summer, when they are fresh and tender (around May). Greek dishes based on cabbage can be found more often in Northern Greece, eg. lahanorizo = Greek cabbage with rice, lahania = pork with cabbage - a recipe from Thrace. Avgolemono (egg-lemon sauce) is added to the dolmades that have also meat inside > one of the ultimate Greek comfort foods!
k_tsoukalas
Administrator
I think the traditional choice is, they use whatever they have on hand. I ordered "dolmades" in Greece once and got a platter filled with stuffed grape leaves and zucchini flowers. Cabbage wasn't in season at the time, but those two items are.Is either of them more traditional? I would like to try making one of them this weekend
k_tsoukalas
Administrator
In some families it is. I don't do it, I just use lemon. In Greece I've gotten it with either lemon juice, a light tomato sauce, or avgolemono. It all depends on what people feel like doing, I think, and it might depend on the region of Greece.
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Enjoying Cooking with Greek Honey
- axariotisxy
- Greek Food Forum
- Replies: 1
One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.
But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.
I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.
What do you love to use Greek honey for?
But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.
I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.
What do you love to use Greek honey for?
