A story on topic to share. When I bought a condo after college (a story in itself) my cooking increased dramatically - I could already cook but had never cooked for myself two or three times per day week in and week out. I was trying hard to cook rice so it came out well every time and running out of ways to eat it. I bought a good sized jar of grape leaves planning to make dolmades. Somehow I never got around to it and found the grapes leaves in the back of my pantry seven years later when I sold and moved out. It’s only been in the last fifteen years that I’ve returned to wrapped food like dolmades, burritos, Thai summer rolls, etc. They generally look okay individually but each is a different unique work of art … yes, art, let’s say art.
I simmered the leftover keftethes in a light tomato sauce with lots of garlic and artichoke hearts, served over orzo with feta bits. πάλι Όπα!
Lots of questions! What is the Greek place you liked in Seattle? Also, do you typically make dolmas with or without meat? Finally, leftover dolmas - how to resuscitate them? We bought more than we could eat at a Mediterranean deli recently, and refrigerated the rest. But when we took them out to eat again, the rice had that quality when you refrigerate rice - kind of cold/crunchy/crumbly. Not soft and supple. One doesn’t want to nuke them. I like my dolmas room temp or slightly cooler.
Sorry for the belated reply @Sasha; firstly the Greek place we loved was Plaka, in Ballard. Not only was the food great, but we were always welcomed warmly by the owner, and thanked for coming. I see I was mistaken they closed last year, as it’s been actually two. Here:
We do use meat, along with rice, in our dolmas, although I’ve had delicious vegetarian ones.
To reheat, I’d put them in a steamer insert, and steam gently til warmed through. Then let cool to the desired temperature. If you want to put a little spin on them, they’re good with avgolemeno or tomato sauce. Leftover dolmas is a good problem to have!