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The stuffing for dolmadakia
(2 version)

The filling for dolmadakia, 2 version

This filling for dolmadakia, compared to the one already presented (click here), is decidedly more traditional and requires faster preparation, since all the ingredients are used uncooked.

But it remains in any case, even this, a simple and economic preparation.

The main difference, compared to the previous version, is the presence of uncooked rice but only wet and mixed together with the other ingredients.

At the bottom of a filling that links him more with many other similar preparations widespread in the Balkans:
as the Romanian sarmale, for example.


long grain rice (eg carolina) g 200
white onion g 100
tomato g 100
White wine cc 50
parsley Ad Lib
Origan Ad Lib
sale ts. 2
pepper Ad Lib
EVO oil (to tie) TS. 1


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Coarsely chop the onion and the tomato and mix them in a bowl with spices and finely chopped herbs.

Add the rice, mix well, gradually adding even wine.

Let stand for about thirty minutes and then use it to stuff the vine leaf rolls.


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