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The dolmadakia (ντολμαδάκια) On the table!

Dolmadakia (ντολμαδάκια) 

In these pages I often speak of my passion for Greek cuisine and I also delight in repeating some of the recipes that I have been taught.

And a month ago a friend (Paolo O.) pointed out to me that, despite having presented once again the photos of my table also accompanied by dolmadakia (ντολμαδάκια), I've never published the recipe ...

Now I have remedied: here it is!

In addition to the step-by-step description of the recipe, as always accompanied by photographs, I have also included the links to the two fillings that I usually use (and which are also the simplest and cheapest ...).

And I have not failed to indicate how to prepare one of the sauces that accompany them routinely.

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For the preparation of rolls and their real click here.

For the fillings, this is the more traditional one:
stuffed with uncooked rice

While this other is instead suitable for forgiving errors in cooking times and in the dosage of liquids:
stuffed with semi-cooked rice

To accompany them, one of the most famous sauces of Hellenic cuisine cannot be missing:
is how to prepare the tzatziki.

Now you just have to indulge in the kitchen and present them, maybe next Sunday, as an appetizer.

Say no more except that a warm Good appetite! (Bon appetite)

ADVICES AND NOTES:

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  • In addition to the fillings indicated above, definitely suitable for vegetarians, there are several others, richer in ingredients such as minced lamb meat.

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