Recipes / Greek & Mediterranean / Free
Slow-Braised Dolmades with Charred Lemon
Weeknight-fast, this Greek & Mediterranean dolmades with charred lemon delivers a sauce worth mopping up with bread.
Method
Pat the dolmades dry and season generously with salt and pepper.
Sear in a hot pan with olive oil until deeply browned on all sides, then set aside.
Soften garlic and pita bread in the same pot, scraping up the browned bits.
Return everything to the pot, add liquid to barely cover, and braise low and slow until fork-tender.
Reduce the sauce until glossy, adjust the seasoning, and finish with fresh herbs.
