Dolmades | A taste of the homemade Mediterranean cuisine in Bangkok
Quick and Easy Dolmades
A simple Google search will show you that the practice of stuffing vine leaves with rice, meat and various herbs, is by no means unique to Greece or her islands. From Italy to Lebanon, to even as far out as Russia, its popularity is undisputed. It is only natural then, that with such a rejoiced dish, there will always be countless variations.
What I love about this particular recipe is the ease and speed you can bang it out.
From plate to palate, it takes just under an hour.
I've made it so much over the years, that I've given up using exact measurements and nowadays just work off the top of my head.
With the exception of the vine leaves, all the ingredients can be found in most supermarkets. However, if you're having trouble locating the vine leaves, you can substitute with a large large leafy green such as kale or even cabbage. But be aware that this substitute doesn't quite compare. The vine leaves lend an incomparable and distinctive flavor, but that shouldn't stop you from experiencing the great marriage of all things leaf, meat and rice.
Whichever way you decide to make it, I can honestly say, that once you've tried making your own, you'll never look at the store bought variety quite the same.