Greek dolma





Dolma is an international dish. It is known in Transcaucasia and the Balkan Peninsula, Asia and North Africa. Who first invented it and who borrowed it is unknown and is unlikely to ever be found out, so many nations attribute the authorship of the famous recipe to themselves. Jews also have their own dolma, and not just one, but a great many - almost as many as there are diasporas in the world. In grape and fig leaves, in quince and onions, stuffed with meat or rice with vegetables. What other nation can boast such diversity?



You will need:


1 cup rice


1 large onion


3 large tomatoes


1 cup olive oil


1 zucchini


200 g grape leaves


1 lemon


1 glass of water


½ bunch of parsley


1 teaspoon ground oregano


½ teaspoon black pepper






























Jews have long considered dolma to be their ancestral dish, and now it is even present in this capacity in the Israeli army rations. The love for dolma is quite understandable - it is nourishing, healthy and tasty - what else is needed for happiness?


Today we will publish not the most common recipe - Greek Jewish dolma. This dolma is special. Firstly, in addition to grape leaves, it is made in zucchini flowers - they need to be collected in the first half of the day, when they are just opening their buds. Secondly, a complex set of herbs and vegetables is added to the filling of this dolma - and this makes the dish stunning and surprisingly aromatic. Since Greek dolma is vegetarian, it can be served with sour cream or yogurt seasoned with garlic.




Cooking method


Grind onions, tomatoes and zucchini in a blender. Blend together the vegetable mixture from a blender, rice, olive oil and finely chopped parsley. Add spices and salt. Wrap the resulting mixture in grape leaves, placing a heaping teaspoon on each leaf. First, close the edges so that the filling does not fall out, and then wrap the sheet into a tube. When all the rice and vegetable mixture has been used, drizzle olive oil over the bottom of the pan. Place dolma on top and pour a glass of water. Squeeze one lemon on top. Bring to a boil and simmer for 30-40 minutes until the rice is tender. Bon appetit!



Anna Markova