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Dolmadakia with rice for lent

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nm1999

nm1999

Active member
I am trying to make a lent-friendly dolmadakia but I don't even feel as if I can use oil - it's for a lenten potluck at my church. Any idea how I can modify this recipe a bit? I only shared the ingredients because I don't need the instructions for this...

Ingredients - Makes about 40​

  • 40 grape leaves (jarred or fresh)
  • 1 cup short-grain rice (like Arborio)
  • 1 small onion, finely chopped
  • 2 tbsp olive oil (plus extra for drizzling)
  • 2 ½ cups vegetable broth
  • ¼ cup fresh dill, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • Juice of 1 lemon
  • Salt & pepper, to taste
With the vegetable broth in this, do you think I could just omit the oil? I never made this recipe before - I found it online.
 
Yes, you can definitely make a Lenten-friendly version by omitting the olive oil, especially since some stricter fasting traditions avoid oil entirely on certain days. The key will be to boost flavor in other ways. Since you're using fresh herbs, lemon juice, and vegetable broth, you already have a solid flavor base.

To make up for the richness that oil would normally add, consider gently sautéing the onion in a bit of water or broth instead of oil—it brings out the sweetness and depth without breaking the fast. You can also add a little extra lemon juice at the end for brightness, or a pinch of cinnamon or allspice in the rice for warmth and complexity.

Just be sure to watch the rice texture and keep them moist while cooking. Without oil, they can dry out more easily. But yes—totally doable and still delicious for a Lenten potluck!
 
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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 make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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