This was posted 8 years 8 months 5 days ago, and might be an out-dated deal.

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Dolmades or Giant Beans In Tomato Sauce 280g $2.29 @ Aldi (starts 20/4/16)

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Dolmades. I remember being a small child in my home village and every few months all the women would gather and churn out hundreds of dolmades.

the onion, spices and rice cooking, the vine leaves being collected and blanched in hot water. the wrapping and then placing in a baking pot and to be bolied in hot water to finish the process.

yum.

Aldi have come through with a deal on Greek food, including Dolmades.

Dolmades (vine leaves stuffed with rice) ready to serve
Giant Beans in Tomato Sauce – serve hot or cold

280gram tins.
$2.29.

woolworths sells their own 280 gram Select brand for $3.69
and, Always Fresh dolmades 280 grams for $4.99

excited

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  • -5

    "the onion, spices and rice cooking, the vine leaves being collected and blanched in hot water. the wrapping and then placing in a baking pot and to be bolied in hot water to finish the process."

    Don't buy the tin crap… My mother makes then weekly. Still picks her own vine leaves when in season and puts them in jars for when there's no fresh ones. Could eat then all day.

    • +21

      I'm confused. Are you suggesting that your mother sells her dolmades so that we can buy them?

    • Sadly we all can't be so lucky

      • -1

        I am lucky in this case…have you tried making your own?…It's not as hard as one would think and after a few goes it becomes easy…Getting the vine leaves is probably the hardest bit,

        • if making stuffed vine leaves is not that hard, then what is hard? it takes lots of effort, time and delicate work.

    • Even the ones off the deli counter taste the same as the tin. So where exactly can we buy your mums stuffed leaves from?

    • Not sure why soo many negs, people probably dont understand I guess (maybe they like sushi more haha)
      They make similar dishes all around eastern europe, for my family's background it's called 'sarma', of course what you can buy in the tin is never as good as homemade.

      • We call it warak 3aneb in Arabic. If people too the time to try and make it. It's a world of difference. While I like the oil/vegetarian ones they are also made with meat. Layer some chops in the bottom of the pan and then the rolled vine leaves.

        You can get already preped vine leaves either frozen or in jars with liquid at most Arabic grocery stores. After a few goes rolling the vine leaves becomes easy.

        My mother stuffs them with rice, fresh tomatoes, mint, spring onion really u can stuff them with anything. Not just limited to vine leaves she also stuffs cabbage and silverbeat.

        • Everybody has their own way, place to place country to country that's what makes it soo fascinating.
          If you want the real deal, I'd suggest going to a restaurant that serves authentic eastern european food or even middle eastern restaurants, one wouldn't want to have a bad impression of the food by getting the tin can variant.
          Everybody who negged is missing out haha

  • +3

    Disclaimer:
    They will taste nothing like the ones cooked in the villages of Greece….!
    But still they are good value for a brand like Zanae.

  • +16

    …course back in those days we rode an onion to school and for fun we would walk seven miles just to hear a goat break wind. Oh those were the days.
    THEN what happened,Grandpa

    • +13

      It was nineteen dickety six….we had to say dickety cos the Kaiser stole the number three….

  • how many giant beans per tin?

    • +9

      only 1, but it's magic!

      • +4

        I have a cow I will trade you for one magic bean?

        • +2

          Ahh ur mums gonna be pretty angry Jack if u swap the cow for magic beans :/

      • +1

        i guess if they had more than one they aren't Giant.

        • +1

          It's a SMALL giant :-)

      • +1

        And they are magic, you say?

  • Which country are these from? Greece?

  • +2

    This is not a Greek food. This brand could be from Greece but every country in Balkans make this. However Dolma means filled/stuffed in Turkish, which pretty much sums up the origin of this meal.

  • +3

    "all the women would gather and churn out hundreds of dolmades."

    That's hot.

  • +13

    "Dolmades. I remember being a small child in my home village and every few months all the women would gather and churn out hundreds of dolmades."

    Ah sweet, you grew up in Coburg too!

    • Bazooka?? You must be thinking of Cyprus .. :-) .. !~!

  • Does anyone recall what those big (1 kg?) tins of dolmades cost at their local delicatessen?

  • I'm more excited about the halva. I really miss being able to pick up a tub of it from Coles. In all of SE Qld I've only seen two places sell it.

  • No idea what these are but I'm keen to try them. What's the shelf life like for these?

    • Savoury,ricey goodness. Years. They are canned.

  • Bought 1 of both tonight and going to tuck into a can as wife and I watch the finale of Better Call Saul.
    Thanks altomic!

    • Are they any good?

      • +1

        Amazing. Dont hesitate!

  • Anyone know if these need to be heated up for health reasons? I tried microwaving a couple and it feel apart.

    The website suggests heating it up.

    "It is served warm or at room temperature. Put the tin, before you open it, into boiling water for 10 minutes. Otherwise, empty the contents into a non-metallic bowl and microwave on full power for about 3 minutes." - http://zanae.gr/en/product/vine-leaves-stuffed-rice-0

    Having it cold is much nicer. I prefer the one you can get at Coles deli, but this is great to have in the pantry.

    • I've never done anything but pop the lid and start eating (maybe pour out a little oil or think of a new Dolmades eating song…)

      • I'm currently eating them using the boil technique. Not bad, first time trying dolmades.

    • Thanks for the replies guys. Put it in the fridge and it's so much better. Not going to bother with heating them up.

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