dolmadakiа — Greece

Dolmadakia are small parcels of grape or vine leaves rolled around a filling of rice, herbs and onion, simmered slowly in a mixture of water, olive oil and lemon juice until the leaves turn tender and the rice inside is fully cooked. This meatless version, sometimes called yialantzi, is served at room temperature rather than hot, often as part of a spread of small dishes. The dish is reported across Greece, where vine leaves are abundant from household and vineyard trellises each spring, and the rolling of small parcels for feasts and everyday meals alike is a long-standing habit found throughout the Eastern Mediterranean under various names and fillings. To prepare it, fresh vine leaves are briefly blanched to soften them, or brined leaves are rinsed, while rice is combined with softened onion, dill, mint, pine nuts and currants and a generous glug of olive oil. A spoonful of this filling is placed near the stem end of each leaf, the sides folded in and the leaf rolled into a tight little cylinder. The rolls are packed closely in a wide pot, weighted down with a plate so they hold their shape, covered with water, oil and lemon juice, and simmered gently until the rice is tender and most of the liquid has been absorbed. What distinguishes this version is the rice-and-herb filling without meat, leaning on dill, mint and a touch of sweetness from the currants rather than the heavier meat-and-egg-lemon-sauce version served warm.