dolmades

Dolmadakia - stuffed grape leaves are one of the most iconic Greek foods. With lots of dill, mint, scallions, and tender rice, they are a delicacy that can not be missed.

Dolmadakia-Stuffed Grape Leaves

grape leaves (or a 16.oz jar-stems removed)

extra virgin olive oil

scallions (sliced. Substitute with one onion

tomato

½ finely chopped fennel

rice (Carolina)

mint (2 oz.)

dill

vegetable broth

Greek yogurt

tbsp extra virgin olive oil

mint

pepper

extra virgin olive oil (for serving)

Boil leaves for 2-3 minutes in salted water. Remove with a slotted spoon and transfer in a bowl of ice-cold water. Drain leaves in a colander.Using a sharp knife remove the stalks and any thick nerves that may be on some of the leaves.

Fresh grape leaves preparation

Take leaves out of the jar, put them in a colander, rinse them well with cold water and let them drain.

Jarred grape leaves in brine preparation

In a large bowl, mix the rice, scallions, dill, mint, and tomato (with its juices) with ½ cup olive oil, a generous pinch of salt, and some freshly ground pepper.

Line the bottom of a large pot with 3 layers of grape leaves.

Place a generous tablespoon of filling in the center of each leaf, then fold the bottom sides of the leaf over the filling. Make them overlap each other.Fold the left and right sides over, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape.

Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer if necessary.

Add the remaining ½ cup of oil and just enough warm water -or broth to cover the leaves.  Place a plate upside down over leaves to keep them from moving. Bring to a simmer over medium heat, lower the heat to medium-low, cover the pan, cook until the rice and leaves are tender, about 45 minutes.

Remove the pot and let the dolmadakia cool.

Stuff and roll the grape leaves

In a bowl, mix the yogurt with the chopped dill and mint and a tablespoon of olive oil.

Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and the Greek yogurt sauce for dipping or topping.

Make the yogurt sauce

These flavor-packed grape leaves are stuffed with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, then cooked in a bright lemony broth. I learned how to make stuffed grape leaves in my mother’s Mediterranean kitchen many years ago, and I’m sharing all her expert tips and tricks with step-by-step photos to show you (be sure to read the post.)

Stuffed Grape Leaves (Dolmas) 

grape leaves

short grain rice,

Extra virgin olive oil

yellow onion, finely chopped

oz beef

Kosher salt

Black pepper

allspice

tsp cumin

EACH chopped fresh parsley, fresh dill, and fresh mint

tomatoes

lemons

If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)

Prepare the Grape Leaves

Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.

While the rice is soaking, cook the meat. Heat 1 tbsp extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.

In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.

Prepare the Stuffing

Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.

To stuff the grape leaves, you will work one leaf at a time. Place one grape leave on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll (think about this like rolling spring rolls or cigars.) Repeat with the remaining grape leaves or until you're out of stuffing.

Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top. Boil the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering (about 4 cups liquid, maybe a little more.)

Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed.  Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked.

Stuff Grape Leaves, Assemble, and Cook

Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.

Add a generous drizzle of quality extra virgin olive oil (I used Private Reserve EVOO), and transfer to a serving platter.

Serve with a side of Greek Tzatziki sauce or plain yogurt and wedges of lemon. (More suggestions for what to serve along in the post above)

To Serve

I made these for vegan family friends and served with tzatziki made with coconut milk yogurt alternative. I used 1/2 cup extra rice and a 4 oz pack of pine nuts instead of the beef. It made tons and they devoured them. So delicious.  At the end of the evening they asked if they could take some back to their hotel. It was hard to give them up, but, you know, friends. Highly recommend this recipe. Thank you so much for sharing your incredible cooking skills with us.

I really loved the Grape Leaves recipe. It was really  simple yet very delicious and it had a room to add my own Afghani touch of spice into it. I took some pictures from them, but I couldn’t find the room to add them in the review site. Thanks again for the beautiful work.

https://content.jwplatform.com/videos/FLfCPK1A.mp4

How to make stuffed grape leaves (dolmades) 

Stuffed Grape Leaves

Choose your own mix of marinated ingredients and fresh vegetables.

Greek antipasto

tub taramasalata

marinated chilli peppers (see note)

kalamata olives

dolmades (see note)

Lemon

oregano leaves

garlic clove, crushed

olive oil

lemon juice

Greek feta, sliced

cherry tomatoes, halved

Lebanese cucumber,

Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.

Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes)

60 vine leaves, drained and rinsed

rice (1 cup)

onions, finely chopped

water

tbsps dill, chopped

parsley, chopped

salt and pepper

To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.

Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.

Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.

Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.

Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.

Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

Stuffed grape leaves recipe is so popular in the Mediterranean. Tangy, tender grape leaves wrapped around aromatic rice and cooked to perfection. This old-fashioned recipe is an all-time family and friends favorite. Follow my tips for a foolproof, delicious stuffed grape leaves each time.

Stuffed grape leaves (dolmades)

short grain rice.

onion

olive oil (divided.)

tomato paste.

(15 oz) tomato sauce.

parsley (chopped.)

cilantro (chopped.)

dill (chopped.)

dry mint.

black pepper.

salt (or

vegetable stock

vegetable bouillon

lemon juice.

Tablespoons olive oil. (ghee/butter for non vegetarian.)

Rinse your grape leaves quickly with cold water.In a pot over medium-high add about 1 1/2 liter of water and 1 Tablespoon olive oil and bring to a boil.

Divide grape leaves into 4 equal parts, add each part to the boiling water let it boil for 3-4 minutes then take it off the water in a colander then add the next batch.

Let the grape leaves cool before handling.

In a large pot over medium-high heat add the rest of olive oil .

Saute onions until translucent, add tomato sauce and paste stirring them together.

Add rice, spices and herbs cook for just two minutes. Turn heat off and set aside to cool down.

Now the leaves should have cooled. Cut off the stems keeping them aside.

Place one leaf smooth side down on a cutting board.

Take about 1.5 teaspoon of the rice mixture and place at the broad end of the leaf.

Fold both sides over the rice and roll tucking it nicely. Repeat with all leaves until they are done.

Place the herb stems, if you have them, tomato slice or onion slices and the grape leaves stems at the bottom of a 4 quart deep pot.

Arrange stuffed grape leaves in rows leaving no space in between.

In a measuring cup add stock and warm up in the microwave for just 30 seconds. Add tomato paste, lemon juice and dissolve bouillon in the mixture.

Pour the cooking liquids over, and place pot on medium-high.

When it starts to bubble around the sides, reduce heat and place a flat plate over the grape leaves.

Cover and let it simmer until fully cooked about 75 to 90 minutes on low flame.

Check for doneness after an hour.

When it is done, heat 2 Tablespoons of olive oil until very hot then pour over the grape leaves, cover and let it seep through the whole pot for 10 minutes.

Stuff the leaves:

Suzy, I wish I could give more stars. I was worried about the spices so used half and used fresh grape leaves blanched, lamb, cauliflower rice for a  low carb version, fresh garden herbs and cooked them in a pressure cooker. The filling is so complex and rich tasting we ate them plain out of the pot. So good, best I’ve ever made, will use full spice next time and thank you.

This is a simple recipe for vegetarian stuffed Grape leaves (dolmas). Filled with a stuffing made up of rice, mixed herbs, and spices, these little parcels can be eaten as an appetizer, part of a mezze, or warm as a main meal. 

Vegetarian Stuffed Grape Leaves

80 vine leaves

rice (long grain)

parsley

green onions

salt

tsp black pepper

cinnamon powder

lemons *

potato

For this recipe, you can use either fresh grape leaves or preserved vine leaves. If using fresh vine leaves, wash very well, and blanch with boiling water for 1-3 minutes to soften, then rinse and allow to cool completely.

Rinse the rice thoroughly until the water is clear. Usually, it takes 3-4 rinses. This will remove the starch and keep it from becoming 'gummy'.

Next, finely chop all the veggies and add them to a large bowl. You can do this by hand or use a food processor for a finer chop.

Add all of the stuffing ingredients to a large bowl and mix well to thoroughly combine.

lay your leaves out with the leaf &#039;bottom&#039; side up (where you can feel all the leaf veins), with the shiny side down. And spoon one teaspoon of the rice mixture onto each leaf. Be careful not to overfill, as the rice will need space to expand while cooking.

Mine may look quite 'full'- but it's important to remember that the herbs will wilt as the rice grows too.

To roll the leaves is fairly simple. Bring the two sides in and then roll to close- similarly to rolling spring rolls. Roll tightly, while still allowing space for the rice to expand as it cooks (Watch my video to see how I did it).

If you can manage to get your family in on the task, then it'll go by quickly. And it only takes a few leaves to build your method and get in the groove.

Once rolled, you can freeze any leftovers that you know you don&#039;t want to cook immediately (the cooked leaves can also be frozen if there are any leftovers).

Time To Assemble And Roll

Place the potato slices at the bottom of a large or medium pan (depending on how many stuffed grape leaves you are cooking). Alternatively, you can use any broken and un-used leaves to lay on the bottom of the pan.

Place the stuffed vine leaves in the pan, seam side down. Make sure they are tightly packed into the pan. This will stop them from moving and falling apart while cooking.

Mix the water, olive oil, and lemon juice and pour on top of the stuffed vine leaves (there should be enough to cover them).

Place an inverted plate or pan on top of the vine leaves to hold them in place and simmer for 35 to 40 minutes, with the lid on.

You can remove the plate once the vine leaves have soaked up the majority of the water, and then continue to cook or leave it on for the entirety of the cooking.

Remove from the heat, once cooked. You can leave them to 'rest' for 20-30 minutes, for best results. But, if you can't wait, then they are ready to eat immediately.

Time To Cook

These vegetarian stuffed grape leaves will last for between 5-7 days in the fridge, in an airtight container. Alternatively, you can freeze them for up to four months.To freeze, you can lay them out in a single layer on a pan to flash-freeze before moving to another freezer-safe container. That way, they won&#039;t stick together while freezing.You can also freeze the prepared uncooked dolma. These will last even longer in the freezer, though I&#039;ve never had any left past three months.If thawing the cooked dolma then you can eat them cold or hot. Just note that cooked dolma may be slightly more &#039;soggy&#039; once thawed.

Storage Instructions

Reheating the dolma is super simple. Either heat in the microwave until piping hot or place them in a saucepan with a little amount of water (just a few spoonfuls).It&#039;s easy to freeze dolmas. Place them in a freezer bag in one layer and freeze for up to 4 months. To serve, simply heat them in the microwave or place them in a saucepan with just a few tablespoons of water.

To Reheat

https://content.jwplatform.com/videos/fTtfzR8f.mp4

This is a simple recipe for stuffed grape leaves (dolmas). They are filled with a stuffing made up of rice, mixed herbs, and spices. These little parcels can be eaten as an appetizer, part of a mezze, or warm as a main meal.

Vegetarian Stuffed Grape Leaves (Dolmas)

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Top 7 dolmades recipes from across the web

The most viewed dolmades recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dolmadakia-Stuffed Grape Leaves

Stuffed Grape Leaves (Dolmas)

Greek antipasto

Greek Dolmades recipe (Stuffed Vine...

Stuffed grape leaves (dolmades)

Stuffed Grape Leaves (Dolmas)

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The most viewed dolmades recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine