In the end, they’re all the same. I was making dolmas the other night for a supper club, for the 2nd time in about 8 years because they are a food that I do not enjoy preparing but thought I’d give them another try. I have wondered about the difference in the two names so did a bit of research. And, it’s not rocket science. Based on various sources, dolmas OR dolmades is just the plural form of dolma. So on we go.
I checked out several recipes and after weighing my options I went for Tyler Florence’s.
I made a couple substitutions because I had them on hand and they wouldn’t alter the taste too much:
-almonds vs. pine nuts
-veggie vs. chicken stock
-dry vs. fresh dill
So to begin, prep the onion, fennel, lemon zest.
Saute the onion, fennel, nuts, zest and rice…ahh, smells good. Then add some stock and when done stir in dill, parsley, S&P.
Then you blanch the grape leaves. I think this is what the recipe I used years ago didn’t have me do so that caused tearing (both ripping and water coming out of my eyes from frustration) issues. You do that for 5 minutes.
Then the true work begins. Get those leaves separated. Have one ready, put about 2 tablespoons of mixture in the center, be strategic in rolling (all in the recipe), then place in a dutch oven. You roll and roll, then roll some more. Eventually you run out of filling.
You put the pot on the stove, put some stock to cover the dolmas half way, some olive oil and lemon juice.
They cook for about 30-40 minutes and voila! I was a bit disappointed in mine. The rice wasn’t quite done, but I didn’t determine this until too late. I made, I ate, I will next time and thereafter forever enjoy them from elsewhere (aka restaurant or storebought).