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Stuffed vineleaves and zucchini (Dolmadakia kai kolokythakia gemista) - 05/23/2013
http://3.bp.blogspot.com/-IORpQN9SFKA/UZ3N_xKZHjI/AAAAAAAABKA/zA887zW_ITU/s1600/vineleaveszucchini.jpg

This vegetarian dish originates from the district of Macedonia in Greece and it belongs to the "ladera" category of dishes. That is, food cooked until all the juices have evaporated and there is only some olive oil left in the pot. "Ladera" compose a whole school of thought in Greek cuisine, being the main solution during our long fasting seasons when even fish is forbidden most of the days. Moreover they play the major role in the Mediterranean diet, making great use of  vegetables, legumes and olive oil. If we were in Italy, we cood call it "cucina povera" since it needs only some rice and what it can be found in your vegetable garden this season.If you don't have a garden, you can find everything at your greengrocer's or your supermarket. Vineleaves are also sold in jars, preserved in brine. It can also be tranformed to a more rich dish if you add beef/lamb mince in the rice stuffing and some egg-lemon sauce in the end. But this is only a matter of taste. As I said the ingredients are mainly found in our garden: - 350 grams vine leaves (fresh or in a jar) - 1 kilo of zucchini, big enough to be stuffed (see the picture above) - 500 grams spring onions, chopped - 1 dry onion, diced - 1 bunch of dill, chopped - 1 tablespoon dry mint or 2-3 sprigs of fresh mint, chopped - 500 grams of olive oil (2 large water glasses filled) - 500 grams of rice (risoto type) - the juice of 5 lemons - (optionally) some tomato juice, fresh or canned - salt & pepper If you have fresh vi...

Stuffed vineleaves and zucchini (Dolmadakia kai kolokythakia gemista)



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