Dolmades

Dish information

Dolmades, meaning 'stuffed,' are a celebrated dish across the Eastern Mediterranean and Middle East, with Greek dolmadakia holding a special place in the cuisine. The art of stuffing vine leaves with a mixture of rice, herbs, and sometimes meat has ancient roots, possibly dating back to the Ottoman Empire or even earlier, with variations found across many cultures. In Greece, dolmadakia are typically made with tender young grape leaves, filled with a flavorful mixture of rice, finely chopped onions, fresh dill, mint, and parsley, and often a hint of lemon. The vegetarian version, often served as a cold meze, is particularly popular and is known for its bright, herbaceous flavor. The history of dolmades is intertwined with the nomadic traditions of the region, where preserving food and utilizing all edible parts of plants was essential. They became a popular dish in Greek homes and tavernas throughout the 20th century, appreciated for their delicate flavor and versatility. Often prepared in large batches for family gatherings, dolmades represent a tradition of care and patience in cooking. They are usually cooked in olive oil and lemon juice, and served with a side of tzatziki or a lemony yogurt sauce, making them a refreshing and satisfying appetizer or light meal.

Timeline

• 1700s

  The dish likely gains popularity across the Ottoman Empire as a staple.

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  1890

  First recorded recipes for stuffed grape leaves appear in Greek cookbooks.

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  1930s

  Dolmadakia become a common offering in Greek tavernas and households.

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  1975-06-20

  A notable culinary festival in Thessaloniki features dolmades prominently.