This classic Greek appetizer (or meze) referred to as dolmathakia (dol-mah-THAH-kya) are grape leaves stuffed with rice, pine nuts, and fresh herbs. They could take a minor bit of time to prepare, but they are worth the energy. Serve dolmathakia cold or at room temperature.
The use of grape leaves to wrap foods dates back to the days of Alexander the Wonderful. Dolma is the name of a whole group of stuffed vegetable dishes, but dolmadaki are exclusively dishes made by wrapping either grape or cabbage leaves close to a filling. Dolmadaki can be made in a lot of diverse methods, employing minced meat, greens, nuts, herbs, and spices.
While Americans tend to think of stuffed grape leaves as a Greek delicacy, dolmadaki may possibly have originated in Turkey or Armenia. Undoubtedly, there are numerous variations on the dish from the Persian Gulf, Egypt, Syria, Lebanon, Iraq, and Iran.
There are many variations on the substances listed beneath. For illustration, if pine nuts are not simply accessible, consider employing grains, raisins, or even lentils.