Ikaria by Diane Kochilas

Author:Diane Kochilas [Kochilas, Diane]
Language: eng
Format: epub
Publisher: Rodale
Published: 2014-01-22T22:00:00+00:00

GRAPE LEAVES STUFFED WITH RICE AND HERBS

Dolmadakia

This is a traditional recipe for stuffed grape leaves, with one local touch in the use of fennel fronds, preferably from wild fennel.

If you have access to fresh grape leaves in the spring, by all means collect and use them. You can blanch and freeze the fresh leaves. Trim off the tough stems, blanch in batches, cool in an ice bath, and pack them in stacks of 50 in plastic zip-seal bags, pressing out all the air, then freeze.

As a general rule, dolmadakia may be stuffed either with rice and herbs, as in this recipe, in a version often referred to as yialantzi, or with a combination of rice and ground beef or lamb. The sweetness of so many onions in the filling counters the innate acidity of the leaves.

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