Lemony Greek Dolmathes with Toasted Pine Nuts
I’ve always loved grape leaf dolma…Middle Eastern style, that is! I used to think that I disliked Greek dolmathes. Our family spent three months in Greece when I was nine years old, while waiting for our papers to immigrate to the U. S. I have a vague memory of trying dolmathes and disliking them.
What stands out in my memory more was mom’s reaction to the “canned dolmathes” smothered in olive oil that my dad proudly brought to our hotel room. After one bite, my mom declared that Greeks did not know how to make dolma, and threw the whole can in the trash!
Fast forward to a few years ago, when I went to Napa Valley with my sister, niece, and daughter. We were on a winery tour when our Middle Eastern tour guide served us some delicious dolmathes for lunch. They had a very distinct lemony flavor, with a hint of dill. I think even mom would have approved! This is my attempt at recreating that recipe.