Authentic home cooking from Greece, with US measurements. 
Cretan Dolmadakia
When someone close to you is from Crete, you get addicted to Cretan cuisine.
A few more secrets
Optionally serve with strained yogurt, and I always add a little extra lemon at the end. Thanks to kimwlos for the step-by-step photos.
Cretan Dolmadakia
When someone close to you is from Crete, you get addicted to Cretan cuisine.
A few more secrets
Optionally serve with strained yogurt, and I always add a little extra lemon at the end. Thanks to kimwlos for the step-by-step photos.
Open in Cookpad AppSteps
- 1
Blanch the grape leaves and place them in a colander.
- 2
Put the rice in a bowl with water and let it soak. Grate the onions, zucchini, and eggplant into a strainer over a bowl.
- 3
Add the finely chopped parsley and dill, salt, and pepper.
- 4
Add the tomato paste.
- 5
Then add the drained rice and oil.
- 6
Mix the mixture well.
- 7
Fill the grape leaves.
- 8
Roll them up.
- 9
Place the dolmadakia in a circular pattern in the pot and add any liquid from the mixture in the bowl, a little water, and a bit more oil.
- 10
Finally, cover the dolmadakia with any leftover leaves and a heavy plate.
- 11
Simmer the dish for about 1 hour, and 10 minutes before the end, add the lemon juice.
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