The region of Tikves in the heart of Macedonia has always been identified with it’s viniculture. The Mediterranean climate of the Vardar river valley with it’s rich thermal and mineral sources, fertile soil, several lakes (e.g. Lake Ochrid and Prespa) as well as mountains that limit the influence of cold air makes Macedonia the ideal place for grape cultivation. Wine was well loved by Philip II and by his son Alexander The Great who, in essence, helped spread the worship of the god Dyonisos. In the museums of Sophia, Belgrade and Berlin, and also in the

archeological sites of Kavardaci and Negozino we see images of vines and grape carved in marble, stone and terracotta. The area was part of the Eastern Roman Empire until the seventh century and many Bacchanalias were celebrated here.  The first Winery was built in 1885 in Kavardaci by Aleksandar Velkov. One of the most important dishes to be made with the fruit of the fine is, actually, made from it’s leaves.

Ingredients

• 750 g grape leaves, preserved in oil or in brine
• 400 g rice
• 2 lemons, juice only
• 1 bunch spring onions, finely chopped
• 2 bunches dill, finely chopped
• ¼ bunch Italian parsley, finely chopped
• Salt and freshly ground black pepper to taste
• Greek extra virgin olive oil

Method

• Wash the rice and put it in a pot, add the lemon juice, a little olive oil, onions, dill and parsley, season with salt and pepper and mix thoroughly.
• Set aside and allow to stand for about 3 hours.
• Boil some water in a pot and soak the leaves in it, then thoroughly rinse them to remove the salty flavour of the brine.
• Pat the leaves dry with paper towels very gently and set aside any damaged leaves.
• Lay the soft undamaged leaves, smooth side down on the work surface.
• Place a small amount of rice at the stalk end of the leaf and fold the stalk over it, so that the rice is partly covered.
• Then roll the leaf one more turn firmly over the rice so that it’s completely surrounded by the leaf.
• Now fold the sides of the leaf into the middle and continue rolling towards the end.
• Spread the dill and parsley stalks over the base of a good sized pot and cover with some of the rejected leaves.
• Tightly pack the filled grape leaves on top, arranged in concentric circles.
• Season with salt and pepper and pour over 800 ml water..
• And some olive oil and cover with some more of the rejected leaves.
• Use 4 or 5 plates to press the dolmadákia down so that they don’t open when you cook them.
• Cook over medium heat until all the water has been absorbed and the rice is soft.
• Seve hot or cold.