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Cyprus Eastern Forum Index » Cypriot Recipes & Music » dolmades
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Post: #1   PostPosted: Tue Dec 02, 2008 6:07 pm Reply with quote
Joined: 31 Dec 2006
Posts: 611
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Location: Cyprus

anyone have a good one for dolmades made with meat? I had them in a local taverna lately and would love to know how to make them at home. Also can they be frozen?
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Post: #2   PostPosted: Tue Dec 02, 2008 6:55 pm Reply with quote
Joined: 30 Aug 2005
Posts: 1398
Pictures: 23
Location: Derby / Deryneia

I will probably get slaughtered for this, but this is the recipe I used when I made them the other week, but to us they seemed quite authentic Wink

vine leaves (I used dried, soaked in warm water for about 10mins and then patted dry with kitchen roll)
1 lb mince (I used lean beef)
salt, to taste
ground black pepper, to taste
2 tablespoon dried parsley (only had dried, sourced from Cyprus)
1 tablespoon dried mint (ditto)
1 teaspoon dried powdered cinnamon
1 cup raw white rice
1 onion, finely chopped
1 garlic clove (optional - I prefer it with, but my OH doesn't like it)
about 1.5 pints chicken stock

Fry the onion in plenty of olive oil until it is transparant and then add the mince. Fry until mince is browned.
Add everything else and stir well.

Lay the vine leaf vein side up and add 1 teaspoon of the mix into the middle and roll into the distinctive dolmades parcel and add to large pot

When they are all done, pour chicken stock in until it is just covering the parcels.

Place a plate over the dolmades to stop them floating away

Bring to the boil and simmer for about 40-45mins adding more stock as needed.


I served it with a tomato based sauce, because thats how we like it. I cheated and used a jar of pasta type sauce heated.

Or you could follow the instructions here Wink
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Post: #3   PostPosted: Tue Dec 02, 2008 10:04 pm Reply with quote
Joined: 20 Oct 2005
Posts: 2227
Pictures: 0
Location: Larnaca,Cyprus

The authentic way is to use minced pork.
Only half teaspoon of cinnamen.
No chicken stock and to cook in water with the juice of 1or2 lemons.
Dont fry the meat as you will loose flavour.
Use flat leaf parsley. but dried if you cant get it.
Add all ingredients to the cooked rice and mix well, then fill your vine leaves and cook.
Yes they do freeze well.
Try them with Buguri, this is cracked wheat, onions, vermicelli, 1 tin of chopped tomatoes, pasata ( thick tomatoe juice)
Fry onions until opaque, add vermicelli, cook for a few minutes, add pasata chopped tomatoes and hot chicken stock, bring to the boil, add cracket wheat(bulga) and stir all contents together. Remove from the heat, cover the saucepan with a t-towel and and the lid, leave for 1/2, then stir and serve. Lovely Exclamation .......Maggie Larnaca
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Post: #4   PostPosted: Wed Dec 03, 2008 9:58 am Reply with quote
Joined: 14 May 2006
Posts: 197
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Location: Kapparis/Sutton Coldfield

This couldn't have been timed better - we're having a Greek night on Friday and Dolmades is on the menu. Maybe I'll do some from each recipe Very Happy

Thanks guys!


Make Everything as Simple as Possible, but not Simpler!
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Post: #5   PostPosted: Wed Dec 03, 2008 12:16 pm Reply with quote
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Location: Republic of Cyprus

Look for the recipe for 'koupepia' - Cypriot version.

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