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$7.00
Traditional stuffed grape leaves, hand produced, filled with rice cherry peppers, and onion. Top one of these with a sprat, and you are in a sweet and spicy kind of heaven. But, fair warning, these are more sweet pepper than hot pepper in flavor.
10 oz tin.
In stock
Ingredients: Rice (cooked) 52%, hot cherry peppers 10.8%, vine leaves 10%, water, soya oil, onions, tomatopepperes, sugar, parsley, salt, invert sugar, red wine vinegar, hot sauce, black pepper, acid: citric acid and acetic acid, firming agent: calcium chloride.
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Hream McDan (verified owner) –
Dang, this was fun to try. I’d never heard of such a thing so it came with a lot of expectations and hopes. From a fundamental perspective of “what makes a good dolma,” these are a success overall. Nice moisture levels on both the outer leaves as well as the inner filling. Density of the rice is slightly higher than the average that I’ve experienced, but still in a very pleasant way.
As for the balance of sweet vs spicy, this does skew more towards sweet (but not overly so). I wouldn’t use the word spicy in regards to the tin that I had, but of course there is a natural variance in peppers that plays into that. However, adding heat is an easy thing to do if you have the same experience. What was more important to me was the overall flavor profile and that was a great success, bringing a much different dolmas experience than I’d had before. Seasoning was excellent and didn’t necessarily need anything more, but I did enjoy adding a little bit of sriracha powder to amp up the spicy element.
I’d happily recommend this to anyone who enjoys stuffed grape leaves – it’s an absolutely fun side dish to add to any meal, whether it’s Greek-inspired or not.
Doug Westney (verified owner) –
We have a large Greek community just to the North from us. Tarpon Springs. I first had Dolmas there years ago and really liked the dish. These from a tin are pretty darn close to the flavor I remember. This is a good product for someone to try for an authentic Greek side dish. Pretty tasty.