Snacks

3 recipes

Dolmadakia (Greek Stuffed Vine Leaves)

Dolmadakia (Greek Stuffed Vine Leaves)

Brined vine leaves are soaked for 20 minutes to leach the brine. Filling: short-grain rice is par-cooked for 10 minutes with onion in olive oil; off heat, dill, mint, parsley, pine nuts, currants and lemon zest are stirred through. Each leaf is given a teaspoon of cool filling and rolled into a tight cigar. The rolls are packed tight in a heavy pot lined with broken / extra leaves. Olive oil, lemon juice and stock are poured in to barely cover. Weighed down with an inverted plate. Slow-simmered for 50-60 minutes. Cooled in the liquid; served at room temperature.

2 hours Serves40
Keftedakia (Greek Mini Meatballs)

Keftedakia (Greek Mini Meatballs)

A grated onion (juice squeezed out) folds into beef-or-pork-and-beef mince with bread soaked in milk and squeezed dry, an egg, a generous amount of dried mint and oregano, parsley, garlic, salt and pepper. A tablespoon of ouzo or red wine adds depth. Mixture rests for 30 minutes (the flavours mingle, the bread fully absorbs). Rolls into walnut-sized balls, dusts in flour, pan-fries in olive oil 6-8 minutes turning often until deep brown and cooked through. Serves with tzatziki and lemon wedges.

1 hour 10 minutes Serves6