It’s all “Sushi” to me
The phrase “it’s all Greek to me” is known worldwide and when one thinks of Greece, one thinks of the Acropolis, stunning beaches, the dreamy islands, and of course Greek food. Greece has a traditional Mediterranean cuisine to dine on, which in all reality hasn’t really evolved much over the years. But, with dishes that have withstood the test of time of over four-thousand years, does a classic need to worry about keeping up with the trending sushi obsession in order to stay relevant in food critic circles? Of course not!
Dolmades, the Greek Sushi
A favorite Greek food is stuffed grape leaves, or dolmades. The name of the dish refers to two varieties of Greek dishes that can be made with either cabbage or grapevine leaves. The leaves are stuffed, then rolled into little logs and cooked.
Dolmades made with grapevine leaves are usually suitable for vegetarians since they are typically stuffed with rice and herbs. They are then served at room temperature with lemon wedges and yogurt. Although Dolmades might not be wrapped in seaweed, the grapevine leaves help balance the flavors perfectly in this traditional dish.
Also like trendy sushi platters, this dish can be made in a variety of ways. Lahano dolmades, or Greek cabbage rolls, are a bit heavier and usually served as a main course. They are made of stuffed cabbage leaves filled with rice, seasonings and minced meat such as beef or pork. They are served warm or at room temperature and with a delicious sauce made of egg and lemon called Avgolemono.
Making these scrumptious delights can be a bit of a challenge for beginners, but there is plenty of help out there to get the grapevines rolling.
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