DELICIOUS DOLMADES (27 june 2004)
I finally did it.
I'd bought the leaves weeks ago.
But I had never made dolmas -- or dolmades, as you probably have to say. I was happy to find so much information on the Internet, especially a page called Ellen's Kitchen.
This morning I got up early.
And stuffed more than a hundred vine leaves using:
- mint leaves, chopped
- parsley, chopped
- an onion, chopped and fried
- three euros worth of goat cheese
- risotto rice
- fried pine nuts
- black pepper
- allspice (or Jamaica pepper or bahar)
Needless to say I was very curious how they would taste.
Well, they were delicious.
So if you're interested, don't hesitate. It's a bit of work, but a fresh dolma tastes endlessly better than the canned article.
