Dolmades
Courtesy of Chef Mike Licharson from Gather
Local greens infuse these traditional Greek inspired bites with Manitoba flavour.
Ingredients
DOLMADES
3 cups cooked jasmine rice
1 tsp kosher salt
2 whole lemons zested and juiced
1/2 cup extra virgin olive oil
1 tsp smoked paprika
1 tsp ground cumin
40 swiss chard leaves
PRESERVED LEMONS
4 lemons
1/2 cup kosher salt
1 cup water
PRESERVED LEMON TZATZIKI
1 cup salted cucumbers
1 tsp preserved lemon
1 cup Greek yogurt
3 Tbsp very finely chopped parsley
1/2 tsp black pepper
1/2 tsp kosher salt
2 Tbsp white vinegar
3 Tbsp olive oil
1/2 lemon zested
LEMON VINAIGRETTE
12 lemon
1/2 cup white balsamic vinegar
1 1/2 cups honey
1 tsp cayenne
1 cup cold water
1 Tbsp kosher salt
2 cups EVOO
Method
DOLMADES RICE
1. Cook rice to package directions.
2. To the cooked warm rice, add lemon juice and seasonings.
3. Clean swiss chard leaves and remove stems.
4. Place leaves on sheetpan and blanch in boiling salted water for 30 seconds.
5. Transfer to ice bath to cool then lay on towels.
6. Place 1 leaf horizontally and one vertically on your work surface and place 1 Tbsp of rice in the middle of both leaves. Roll it onto itself into a 4 inch roll.
7. Refrigerate uncovered for 1 day before wrapping in saran wrap.
PRESERVED LEMONS
1. Add halved lemons into mason jar and add salt and water. Muddle well and place in fridge covered for 2 weeks minimum.
2. Remove lemons from brine and using a sharp knife, remove core and pith until only zest remains.
3. Dice the lemon zest very finely.
PRESERVED LEMON TZATZIKI
1. Peel and quarter cucumber lengthwise, and remove seeds.
2. Finely dice and place in bowl. Add kosher salt and mix well.
3. Refrigerate for 30 minutes to draw out liquid from the cucumbers.
4. Strain cucumbers onto a clean towel and squeeze to remove liquid.
5. Mix in remaining ingredients.
6. Refrigerate.
LEMON VINAIGRETTE
1. Cut lemons in half and grill or brown in cast iron pan.
2. Juice lemons through fine mesh strainer.
3. Add remaining ingredients except oil into a large bowl.
4. Blend with immersion blender, slowly streaming in oil. Adjust seasoning if necessary.
ASSEMBLY
1. Place dolmades into oven safe pan with 1/4 cup of olive oil and cover with foil and bake in 350°F oven until rice inside dolmades is soft.
2. Serve warm with charred lemon vinaigrette, flaky salt and lemon zest and preserved lemon tzatziki.
Yield 4 servings