Ntolmades! A favorite Greek dish.

Good morning,  buenos dias , guten morgen, buongiorno, Goedemorgen, Magandang umaga po, Hyvää huomenta, Καλημέρa ,,Aloha kakahiaka, Buna dimineata , Dobraye ootra , Dobri ranok, Sabah-il-kheir, Bonjour.. ( phew!) 

Now that I said good morning in 14 different languages ( if I am wrong correct me please! ) I will talk to you about the ntolmades.

The ntolmades have borrowed their name from the Turkish word "dolma" that means stuffed or the verb "dolmak" which means to be stuffed. The most common is the grape-leaf ntolmades.

Even the origin of the dish is middle east, is well adopted in Greece, and its a favorite dish for many locals and visitors.
I remember once I worked in a restaurant ( couple of decades ago) and  we were making so many ntolmades per day that I almost hated the grapes and their leaves. But now, it's a pleasure to make them!

from the web

In Greece you make 2 kinds of ntolmades, the grape-leaf ones and the cabbage- leaf. There are  two ways to stuff them , one with rice and beef and one with rice only. I use both of the ways but I prefer the vegetarian version only with rice.

Here is what we need:

Grape leaves and a big fresh cabbage  ( there are preserved grape leaves in jars)**

Rice ( either short grain or jasmine I use a Blend of both)

1 tea spoon well chopped Dill

1/2 cup of grated onions                                           

a pinch of cinnamon powder

salt and pepper

1 + 1/2 cup olive oil

4 lemons ( juice)

black raisins  1/2 cup * optional  ( the combination  the sweetness of the raisins and the salt is my favorite)

{If you want to use cabbage as well this is how you do so: Bring a large pot of water to boil  Meanwhile, peel the outermost leaves of the cabbage off and then use a small sharp knife to cut around the core of the cabbage (you will have a hole in the cabbage). Put the cabbage to  boil until the leaves are tender, about 3-4 minutes per time. Each time remove and peel the cabbage, layer by layer, reserving the leaves. If they are extra large cut them in half.}

Start by counting the grape leaves and /or the cabbage leaves you want to stuff.  Count a teaspoon of rice for each leaf. ( if the leaves are big use 1/2 table spoon.) Combine all the ingredients together in a large mixing bowl, use only 1/2 amount of your olive oil
 Lay a cabbage or grape leaf flat on your counter and place about a tablespoon or so of the rice mixture at one end of the leaf, i do it in the
end closer to me. Tuck in the right and left sides of the leaf and then proceed to roll it up. After you do the same as many times as the pieces you want to have ,place them next to each other in the pot side down. (be sure theyto be tight to each other.)

REMEMBER to use the remains of the cabbage at the bottom of your pot to avoid the burning of your creation. You can make as many layers you wish . (Check the pictures)

After your pot is ready and full of those marvelous and delicious-to-be ntolmades you just made, put an inverted plate on top of your ntolmades( yes in the pot) and add some warm( not hot) water up to the plate. The plate gives pressure to the rolls so they do not open during boiling. Add  the rest of your olive oil , the juice of 2 lemons, salt and pepper. Bring to boil in and reduce the temperature in low. Cover your pot with the lid. Let it simmer up to 50 minutes.

 

"If there is plenty of liquids in your pot after the 50 minutes, let your food be for half hour,  remove the ntolmades in a serving  plate and enjoy!"

Here is an egg and lemon sauce you can make for the ntolmades:

 Use the rest of your lemon juice, 1 egg yolk, 1 whole egg,  a cup of broth ( chicken or beef or veggie or the broth left from the ntolmades). In a small pot bring the broth to boil . Mix the eggs with the lemon juice and add slowly the hot broth( don't forget to continuously stirring).season with salt and pepper.
 I add the mixture in the pot at the end, or sometimes I make a thicker sauce by adding a spoon of cornstarch to the mixture and bring it to boil for couple of minutes.*

OH! I know, that's A lot! But they are Divine! Try,  it is worth it!

Emmanuel

( thanks Andrea Darling for taking pictures)

 * the cornstarch has to be resolved in cold water before you add it in the hot mixture