The Reasoning
Domaldakia. Who doesn’t love them? They are enjoyed in many countries and each country has a different way. Some call it dolmadakia, others dolma, in Cyprus, we call it koubepia. Do you know of any other names?
Traditional dolmadakia requires time! I mean a lot of time! I am sure you struggle to find the time to roll hundreds of them as I do so let’s make our lives easier.
Why we love them
I grew up having koubebia almost every week. My grandmother had a wood oven and would usually roll them in seconds, fire the oven and throw them in along with tavva or lamb kleftiko. It’s the same oven she used to bake her famous koulouria . Really, I don’t know how she did it but when she was young she was such a boss! I miss those years and I really miss her!
I love mine lemony! You? The recipe I am sharing here requires quite a bit of lemon but if you don’t fancy it then simply don’t add as much. But I find that lemon makes this dish to taste out of this world because it pairs so nicely with the vine leaves!
The Vine Leaves
These can make or break your food. If they are too hard then the sensation in your mouth won’t be as pleasant. If they are too soft then they will dissolve or if they have been kept for too long the taste can become strange.
Make sure to wash them enough and if they are thick to cook them long enough so they are not hard.
For this recipe, I use pork minced meat because this is what we usually use. I guess you can use any other minced meat or don’t use meat at all.
I am really looking forward to see your creations and please don’t hesitate to contact me if you need any help!
Love Dina x
Step 1 Add the vine leaves to a pot with water and bring to a boil. Let it boil for about 10-15 minutes, depending on the thickness of the leaves. If the leaves are too thick, cook for longer. Once ready, drain and wash with clean, cold water. Step 2 Add the olive oil, onion, and minced meat to a large pot and cook for about 10 minutes. All the meat juices should evaporate. Step 2 Add the tomato, cinnamon, salt, pepper, fresh and dried mint, and parsley. Cook for five more minutes Step 3 Add the lemon juice and rice. Stir well Step 4 Cut the vine leaves as you wish and stir them in the pot Step 5 Preheat oven to 180C Step 6 Pour everything into a baking dish, add enough water to cover the mixture, and cover with foil. Cook for 1 hour or until most of the water has been absorbed. After one hour, remove the foil and continue cooking for 30 more minutes. You are looking for a pilaf consistency, the rice to be cooked, and the water to be absorbed by the rice. You can reduce the lemon juice or increase it depending on what you like.
Serve with yummy tzatziki, warm crusty bread and a salad
Ingredients
Instructions
Notes
