Ready?
Bite.
Your first few seconds inside a dolmadaki are all-important: it’s the home of that first intense pop of freshness, a blast of rice, mint, lemon juice, pine nut and whatever else has been added to the mix. It’s probably best to ram the whole oily parcel in your mouth before you bite down, unless you’re tackling the larger variety, the spring roll sized dolmades…
In which case you spear it with a fork or pick it up ‘twixt fingers, and bite it in half – and olive oil runs down your chin, every damn time.Read More