How to make
Dolmades are Greek sarma. They are very tasty with fresh vine leaves, but when they are not in season, canned ones are used.
Both types of onion are finely chopped and stewed in olive oil. After the onions soften, add the finely chopped garlic cloves and the washed rice. Stir several times and pour half a teacup of water, as much salt as you like and finely chopped fresh spices - mint, dill, spearmint and parsley.
Add black pepper and a pinch of cinnamon. The stuffing is cooked for another minute or two and is pulled away from the heat. The stuffing is placed in each leaf and is rolled up into a vegan sarma.
Grease the bottom of a pot and cover it with a few vine leaves. Arrange the rolled up dolmades on top and drizzle them with a little olive oil and two tea cups of water.
The vine sarma are boiled on low heat for 50 minutes. Serve them poured with freshly squeezed lemon juice or lemon slices.
