For this recipe, fresh tender vine leaves should be the best to use, but in the worst case if you can’t get your hands on fresh leaves you can buy some at your local supermarket in a jar ready to go. For the purpose of making the recipe the way it should be, we will […]

n Greek: ντολμαδάκια γιαλαντζί, pronounce dohl-mah-THAHK-yah yah-lahnd-ZEE Throughout the Middle East and southern Europe, this dish is a favorite. Here in vineyard country, these are often made with the very youngest and tenderest (and smallest) freshly picked leaves – which you can do as well if you have access to vines. This is the same […]

n Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word “dolma” meaning “stuffed.” They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be […]

In Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH The combination of ground beef and pork is a Greek favorite, and this recipe is one of the easier and quicker variations to make. Stuffing and rolling the leaves takes time, but the recipe is made in large quantities and can be refrigerated for several days […]

Dolmathakia are stuffed grape leaves, and this version uses goat cheese and couscous to create an elegant taste, perfect for special occasions. Unlike other recipes for stuffed grape leaves, this one calls for sautéing or grilling. Cook Time: 4 minutes Total Time: 4 minutes Ingredients: 1/2 jar of grape leaves (30-35 leaves) 1/4 cup of couscous 1 teaspoon of ground […]

Stuffed grape leaves (dolmades, dolmathakia) are a favorite appetizer and meze, and one of the most traditional of all Greek dishes. They can also be served as a side dish or main dish. Stuffed Grape Leaves with Rice and Herbs – Dolmathakia Tender grape leaves are used to wrap little parcels stuffed with rice, pine […]

Boiled/Stewed Veggie Sides Stewed Green Beans and Zucchini Lahano Katsarolas: Stewed Cabbage with Mint Hortarika sto Fourno: Oven-Stewed Mixed Vegetables Horta me Kolokythakia: Greens with Baby Zucchini Arakas me Anitho: Dilled Peas with Peppers Arakas me Aginares: Dilled Peas with Artichoke Hearts Creamed Mixed Greens with Smoked Bacon & Yogurt Broccoli with Latholemono (Oil and […]

Patates Poure (Mash Potatoes) Patates Fettes sto Fourno (Sliced Oven Potatoes) Patates Andinaktes (Tossed Potatoes) Manitaria Afelia (Mushrooms in Wine Sauce) Koupepia me Anthous Kolokithias (Stuffed Zucchini Flowers) Koupepia – Dolmathakia (Stuffed Vine Leaves) Black Eye Beans with Greens Fasolakia Yiahni (Green Beans in Tomato Sauce) Bamyes Me Saltsa (Okra in Tomato Sauce) Scrambled eggs […]

GALOPOULA AVGOLEMONO Sometime after the sixteenth century, turkey arrived in Corfu from the West. There is some disagreement as to who first brought it. If its name is any indication, then the turkey came with the French, since its name in Greek, galopoula, translates literally as “French bird.” Regardless of its provenance, today it is still the Christmas meal in Corfu. […]

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