Donoussa Giaprakia

A fragrant, flavorful dish made with tender cabbage, chard, or beet leaves blanched and filled with a mixture of rice, bulgur, fennel, onion, and tomato. The rolls are layered in a pot lined with extra leaves, covered with a heavy plate to keep them intact, and slowly simmered in olive oil and water before being finished with lemon juice. In the past, locals added kavourmas (braised meat) at the bottom of the pot for extra flavor. Best enjoyed with local wine and salted fish - a taste of true island simplicity and heart.