Greek Food, Cooking and Recipe Community

Dolmadakia with or without meat?

1 - 8 of 8 Posts
A

axariotisxy

Active member
What do you guys prefer? Dolmadakia with or without meat?

dolmadakia.jpg
 
  • Like
Reactions: dimi_pat
With meat always!! That's how my family has always made it and that's how I prefer it :) I've noticed that outside of Greece, many Greek restaurants have dolmadakia without meat which I find a bit strange
 
  • Like
Reactions: axariotisxy
mitch said:
With meat. I have had the other in a salad. I make mine with meat topped with a avgolemono sause over it.
Click to expand...
Avgolemono is the best! I love it on lahanodolmades too
 
I’m a meat eater but prefer Dolmadakia without meat. I live in the UK and grow my own vines, especially for making Dolmadakia. I normally use rice, finely chopped pine nuts, finely chopped dried fruit (for example, raisins), oregano, lemon juice, a little garlic. It works for me and my friends seem to love them!??
 
My Aunt Sofia is from the island of Kassos. Her dolmadakia are the best. Meat, rice, lemons, arigani and grapevine leaves. Each dolmadaki is the size of a teaspoon. Placed in saucepan, lots of lemon, water, plate on top, low heat.
This is how I think she makes them. Aunt Sofia is 90 and not very forthcoming with her recipes. Our loss.
 
I prefer dolmadakia with meat and avgolemono. It is my son's favorite dish and my wife cooks it often.
 
Definitely with the meat, but I admire a good vegan version that has been made well. When making at home, I only ever use the standard meat and rice filling. I season mine with onion, salt, pepper, and spearmint. Delicious! That reminds me - it is getting to be that time of year here in New England to pick the grape leaves!
 
1 - 8 of 8 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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!

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top