Lettuce Wraps Dolma-Style
Dill? Really? In April when it's barely time to sow the seeds? Why not in July when this tender green herb is at it's fresh, flavorful, fragrant best? Dried dill is just a ghost of it's summer glory and fresh supermarket dill is expensive, pale, and wimpy. But I don't call the tune, I just dance to it.
Dolmas, also known as stuffed grape leaves, are a classic Mediterranean food traditionally filled with a lemony herb-infused rice and pine nut mix, sometimes including a little meat and sometimes not, gently simmered in olive oil, lemon juice, and water and served warm or cold. When I was doing the festival circuit a container full of dolmas, a mini loaf of good bread, a chunk of cheese, and whatever fruit was in season was my favorite pack-along lunch.
