Keto dolmades could be the second most popular recipe request we keep receiving on social media. If you’ve visited any Greek taverna, anywhere in the world, you most probably tried Greek dolmades, a mixture of vegetables and rice in wine leaves! However, wine leaves might or might not be available to everyone around the globe. Here at Greek Goes Keto, we believe that each of these dishes should be prepared with meat. For this reason, Keto dolmades, in our version, will include ground meat. This way we are lifting the dish to a level of richer nutrients and making it more appropriate for a Ketogenic lifestyle.
Famous Greek dolmades with vine leaves
Stuffed grapevine leaves are recognised as Greek dolmades. But, the original version cannot be called Keto dolmades in any case. Why? Because they are filled with rice and spices, almost nothing else. I am sorry, but this never was my cup of tea, before or after the Keto switch.
Dolmades can be served as an appetiser or a main course. If you have the opportunity to find fresh vine leaves, blanch them for 2-3 seconds in boiling, salted water with the addition of vinegar. Then, transfer them to a pot with cold water. When they are ready, let them drain in a strainer. Use a small sharp knife to remove any stems or tough veins. At this point, I will make a small revolution and change the Greek tradition of excluding meat from dolmades!
My origin, the land of meat lovers – Herzegovina
I know, it’s difficult to find organic and pesticide-free vine leaves. This is what kept me from presenting this recipe earlier. However, I remembered that in my homeland, Herzegovina, they make dolmades with collard greens (we call it Raštika). Naturally, this version is always filled with ground meat. This specific dish is called Japrak and I can say it’s the tastiest version of dolmades I’ve eaten so far. Usually, we serve them with some sour cream and thick tomato-based sauce. Naturally, you can use any type of greens for the wrapping, but as long as you have a good mear-based filling, you will end up with a nutritious and delicious traditional dish. Ideal for any weather. They can be served cold, warm or reheated after being frozen.