Grape leaves (dolmades) flavor--what IS it?
If I don't have access to the leaves to make dolmades (stuffed grape leaves), how can I mimic that amazing flavor from fresh grape leaves? Are the leaves themselves that unidentified awesomeness, or is is some combo of acid, oil, herbs (dill and oregano), salt and pepper that make such deliciousness? Could I mix these with rice for an approximation of that flavor if I can't get leaves?
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9 Comments
I've always suspected they used the excess liquid from grape leaves (they make tons of them) in their squash and cabbage. Steaming and soaking liquid. Yes, they do for soaking and using olive juice and as mentioned lots and lots of lemon juice. For steaming and soaking cabbage and squash.
The stuffed cabbage is topped with a 'greek' tomato sauce...
Tomato sauce, allspice, cloves, oregano, garlic, cinnamon.
http://www.livestrong.com/article/475209-how-to-cook-zucchini-leaves/
http://artofolivegreen.wordpress.com/2012/10/16/horseradish-edible-plant-of-the-year/
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The flavor (aside from the grape leaf flavor) is lemon juice,
olive oil and salty water and some garlic in the steaming water--along with yet more lemon peels in the steaming water.