Adventures Abroad

Adventures Abroad
Machu Picchu

Monday, January 16, 2012

Culinary Delight: Dolmathakia me Kima

It is only about 1 p.m. and I am already thinking about dinner. So, I know what I want for dinner, but do you? Well, read on to indulge your senses and tastebuds...if you dare to try some international cuisine. Don't worry! If I can make it, so can you!

My whole life, I have been very lucky to have indulged in delicious, culinary delights. One of my favorite meals growing up and still today is a type of Greek food called Dolmathakia me Kima. Don't worry, I don't speak Greek either. In English, it means stuffed grape leaves with meat and rice.

How long does it take to make?
-Roughly 60 minutes

What will you need?

  • 1 jar of large grape leaves in brine (about 60-75 leaves)
    • you can find these at most grocery stores like Target
  • 2 pounds of lean ground beef
    • Can be replaced with pork or fish
  • 1 cup of uncooked short-grain rice
  • 1 medium-large onions, finely chopped
  • 5 tablespoons of olive oil
  • juice of 3 lemons
  • lemon slices
  • unflavored yogurt (your choice, not really needed)
  • 1/4 teaspoon of pepper
  • 1 teaspoon of sea salt
-Boil the rice
-Heat the oven to 425 degrees
-Combine and cook the ground beef and onions
-When both the rice and meat are done, mix them together in a big bowl. Then, add the pepper, lemon juice, 1/4 teaspoon of pepper, and 1 teaspoon of sea salt to the bowl.
-Separate the leaves and have about two for each dolma. Put about a tablespoon on the two combined leaves' non-shiny surface. In other words, the shiny part of the leaf will be the outside. Roll up the leaves so the mixture doesn't fall out.
Place in an ovensafe pan
-Place next to each other in an ovensafe pan.
-Pour a small amount of water in the pan to keep the leaves moist while cooking.
-Place in the oven for about 30 minutes.

-Place about 4-5 dolma on a plate with a lemon wedge and unflavored yogurt on the side. Of course, the yogurt and lemon wedge are not necessary but typically it is served that way.

Didn't finish all of them?
-Don't worry, you can store them in a refrigerator for about 5 days. Drizzle some olive oil on them before placing in the fridge to keep them moist. Then, you can reheat them or serve at room temperature. And believe me, they make for a great lunch the next few days!

If you are more of a beginner cook, feel free to check out this video. However, the recipe in this video may differ from my family's recipe. 

-Are you brave enough to attempt this recipe?

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