Most Greek women use fresh or home frozen grape leaves and this makes all the difference. During our spring and early summer Keartisanal cooking classes we pick them from the garden. This is one of the very first dishes we cooked together with our guests when we started our programs on Kea and it is still one of our guests’ favorite; much like all over the Eastern Mediterranean, this is often prepared by a group of family and friends, as it is somewhat time consuming.
The vine leaves toughen as the days get hotter, though, so later in the summer we use our home-frozen ones which work equally well. If you can get hold of even a few fresh grape leaves, use them as flavoring, placing them between the dolmades. Fresh leaves need to be blanched for about 3-5 minutes, while frozen tender leaves can be used directly after thawing, or need to be blanched just for a few seconds.
Make the dolmades one or two days in advance, let them cool in the pot, and then store in the fridge. They taste better the next day.
To serve 8-10 as an appetizer
The few tourists visiting the Acropolis on a Monday morning, late February or early Mars are surprised to see a steady flow of people, young and old, walking up towards Philopappou Hill, across from the Parthenon.
Braving the chill and occasional light rain, these locals seemed to head to a common destination for an outdoor lunch, carrying not just bags brimming with food but also multi-colored kites. They were Athenians who liked to keep tradition and celebrate Kathari Deftera (Clean Monday), the first day of Lent, out of doors. As is the custom, on this day people gather on this historic hill to eat, drink, fly kites and dance to the tunes of live bands provided by the city’s municipality. (more…)
Where I come from, a woman understands that she has reached a ‘certain age’ when her turn comes to prepare kollyva for departed relatives… Kollyva (or kollyvo) is a sugary pilaf made with wheat-berries, raisins, almonds, walnuts and pomegranate seeds; an absolutely delicious sweetmeat, fragrant with cinnamon and cloves.
See also the story and recipe of Ashure, the fruity version of the ancient sweet.
Photo by PENNY DE LOS SANTOSKollyva is traditionally prepared to mark nine days, forty days, and one year from a beloved person’s death. In the old days, pious women would often make it for All Souls’ Day (the first Saturday of the forty days of Lent and the Saturday before Pentecost) as well as on important saints’ days.
The closest of kin has the duty to prepare the grains and take a plate to the church or the cemetery to be blessed by a priest during a brief ceremony; then spoonfuls of this symbolic sweet are distributed among the parishioners as well as the relations and friends of the deceased, and the passers-by. (more…)
