Nikos Roussos and Georgianna Hiliadaki’s Dolmas Recipe
This reinvention of a Greek staple that merges the classic flavors of vine leaves, yogurt and lemon is as tasty as it is beautiful.
For the crispy vine leaves:
10 pieces of nice and whole vine leaves
1L simple syrup
Zest from 2 lemons
For the dolmas mixture:
75g extra virgin olive oil
30g ham fat, melted
200g onion, brunoise
5g garlic, minced
110g fresh onion, minced
50g vine leaves (finely...
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