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Dolmadakia Recipe from Cooking Greek Cookbook

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k_tsoukalas

k_tsoukalas

Administrator
There is nothing more rewarding than making dolmadakia at home. You can use fresh or jarred grape leaves depending on the time of year. If using fresh, it's best to pick them in the early summer, like in June. The filling is made from rice and meat, but vegetarian versions cut out the meat. In the Cooking Greek version of the recipe, the filling also includes olive oil and freshly chopped herbs like mint or dill. Lemon juice is used in the cooking water and as a garnish.

Check out the Cooking Greek Cookbook by Worldwide Greeks out on Hardcover, Paperback and eBook here!

dolmadakia-recipe.jpg
 
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This looks like a great recipe! It's very similar to how I make it. In the recipe, it says to use fresh herbs of either dill, mint, or parsley - or a combination of them, right? My family tends to prefer fresh or dried mint from our summer garden, but in a pinch I have used parsley. I've also mixed parsley in with the mint. Even though I love dill, there are a few in my family that don't so I never tend to cook with it. Thanks for sharing!
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What Do You Put in Your Gemista?

Gemista is one of those Greek dishes that seems to be a little different in every household, and I’m always interested in hearing how other people make it. I usually think of the classic tomatoes and peppers stuffed with rice, herbs, and sometimes ground meat, but there are so many variations.

What do you put in your gemista? Do you make yours with meat or keep them vegetarian? Which herbs do you use? I’ve seen recipes with parsley, mint, dill, or different combinations, and even the amount of tomato in the filling seems to vary.

I’m also curious about what vegetables you like to stuff. Do you stick with tomatoes and peppers, or add zucchini, eggplant, or onions? And do you always cook potatoes alongside them?

I’d love to hear your family’s version, especially if there’s an ingredient or technique that makes your gemista a little different.

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?
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