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  • Writer's pictureAmphoreus



800 gr. vines from a vase

200 ml olive oil

100 ml ouzo

2 cups Carolina rice

4 chopped onions

2 large tomatoes in the grater

6 chopped green onions

3 cloves of garlic, finely chopped

1/2 bunch of chopped fennel

1/2 bunch of chopped mint

1 tbsp. tarragon, finely chopped

1 tbsp. thyme

1/2 bunch chopped parsley

100 gr. chopped boiled shrimp

100 gr. chopped mussels

100 gr. boiled and chopped octopus

100 gr. crab seeds

Juice of 2 lemons

Salt - freshly ground pepper

About 1 liter of hot vegetable broth


In a large pan, put a little of the olive oil and sauté for a while until the onion, garlic and finally the rice wither.

Put them all in a large bowl and add half the olive oil, half the ouzo, half the grated tomato and all the other ingredients except the lemon juice and the vegetable broth.

Mix well and leave for ten minutes to cool and mix all the ingredients together and exchange their aromas.

Remove the vine leaves from the jar and rinse them well and carefully so as not to break them.

Fill the vine leaves by wrapping them in small rolls not too tight with one or two spoons of the filling, depending on the size of the leaf.

We keep the damaged ones and place them on the bottom of our pot.

Put our dolmadas in the pot in layers, being careful not to dissolve them, and add the rest of the olive oil, the juice from the lemons, the rest of the tomato, half the ouzo and the hot vegetable broth until the dolmadas are covered.

Put the classic dish on top with a weight and cook on low heat for 20-30 minutes or until our rice is well cooked.

Remove from the heat and let the large liquids drain for a while.

Serve by pouring the ouzo-flavored light tomato sauce over them.

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