Lenten dolmadas, small, mouthfuls, which enclose the memories of the manoula to wrap them patiently and me to sneak through the pot and eat them before they are even served at the table.
From time to time in restaurants I have tasted dolmadas in many forms. Everyone puts in a little of their taste, a little of their flavors, but more than all the dolmadas they hide memories and thoughts in them, wrapping them.
- 250 g vine leaves (around 70 leaves)
- 400 g Carolina rice (we have rinsed the rice well)
- 2 dried onions passed in the grater
- 2 bunches of spring onions (around 8-10 pieces)
- Or chopped parsley
- Or chopped dill
- 3-4 mint leaves
- 2 cloves garlic, finely chopped
- 400 g of water
- 1 ripe tomato passed in the grater
- 1-2 lemons (depending on how much lemonade we want)
- Salt Pepper
- 1 cup olive oil
If the vine leaves are fresh, boil them for 2-3 minutes in salted boiling water. Remove them from the water with a slotted spoon, and drain them in a colander after we have previously removed the stalk with a knife and any thick ribs.
If they are frozen, take them out of the freezer the day before and place them in the refrigerator to thaw calmly.
If they are canned in brine, just rinse them and let them drain well.
- Saute the spring onions and the dried ones in a saucepan with a little olive oil. Let them wither and take on color. Then add the garlic and rice and sauté for 3-4 minutes.
- Add the water and the grated tomato and let it simmer for 5 minutes.
- When the rice has drunk all the water, pull it aside and add the dill, parsley and mint and mix.
- In a clean pot, place the torn, broken and leaves that we cannot use in the bottom.
- We take a vine leaf in our hand or on a plate or on a cutting board, with the ribs towards us and the glossy part down.
- With a tablespoon we take half and another spoonful of filling and place it in the center of the sheet.
- With gentle movements we close the filling left and right with the sheet, and then we roll our dolmada.
- Place it in the pot and do the same by placing them next to each other.
- Once wrapped, pour the remaining olive oil and lemon juice over them. Add water until it covers them. Place a plate on top so that they do not leave their place with a stone or a cup full of water for weight.
- Simmer for about 40 minutes. Once they are ready, take the pot off the heat and wait for it to cool.
Serve with tahini dip or tomato dip or even yogurt dip.