stuffed grape leaves

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.

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How to make stuffed grape leaves (dolmades) 

Stuffed Grape Leaves

Greek stuffed grape leaves are enjoyed not only in Greece but throughout the Middle East.  You can actually make them yourself in your kitchen.  These traditional bundles of rice-stuffed grape leaves are known as Dolma or Dolmades.  The leaves are filled with a  mixture of rice, onions, lemon juice, mint and dill.  There is a sweetness from the addition of dried currents and a crunch from the toasted pine nuts.

Greek Stuffed Grape Leaves (Dolma)

jar (16 oz) preserved grape leaves

olive oil

onions

rice,

lemon juice

sea salt

black pepper

pine nuts, rough chopped

dried currents or raisins

lemon

chicken, vegetable broth

Fill a large pot with water and bring...

Fill a large pot with water and bring to a boil over high heat.

Drain the liquid from the jar of preserved...

Drain the liquid from the jar of preserved grape leaves and remove them from the jar. Unroll the leaves and drop them into the hot water. Reduce the heat to low and cook for 5-8 minutes, then drain them in a colander and plunge them into a pan of cold water to cool them. 

Gently separate the leaves and spread them on...

Gently separate the leaves and spread them on paper towels to drain. If the leaves have stems, clip them off with kitchen scissors. You will need about 50 or 60 leaves for the stuffing. 

Reserve any torn or small unusable leaves for...

Reserve any torn or small unusable leaves for lining the cooking pot. 

Using a Dutch oven, braiser or heavy-bottomed pan,...

Using a Dutch oven, braiser or heavy-bottomed pan, arrange the reserved torn grape leaves plus enough additional leaves to create a layer on the bottom of the pan. This is to keep the stuffed grape leaves from burning during the cooking process. (See Notes) Set the prepared pot aside while you make the filling.

In a large skillet, heat 1/4 cup of...

In a large skillet, heat 1/4 cup of the olive oil over moderate heat. Add the onions and, stirring frequently, cook for 4 or 5 minutes until they are soft and transparent. Add the rice and stir constantly for 1-2 minutes to coat the rice grains with the oil. Do not let the rice get brown. Pour in the lemon juice, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for about 8-10 minutes or until all the liquid gets absorbed. The rice will be only partially cooked at this point but will finish cooking during the final cooking.  Do not over cook the rice or it will be mushy after the final cooking.

Remove the skillet from the heat and allow...

Remove the skillet from the heat and allow it to cool, then stir in the dill, mint, pine nuts and currants. 

Spread the grape leaf flat, dull side up...

Spread the grape leaf flat, dull side up and place a portion (See Notes) of the filling on the center of the leaf. Turn up the stem end of the leaf, covering the filling. 

Fold over each end to enclose the filling. Beginning...

Fold over each end to enclose the filling. Beginning again at the stem end, roll the grape leaf gently but firmly into a compact cylinder. The surface of the leaf will cling together to hold the grape leaf in shape.

Place the stuffed grape leaf, seam side down,...

Place the stuffed grape leaf, seam side down, in the prepared pot. Continue with the rolling process until all the leaves are filled or the filling is gone. Keep the stuffed grape leaves snug, side-by-side but not squeezed tight as they will expand as they cook. You can add another layer if needed. 

Pour the broth or water into the pot....

Pour the broth or water into the pot. The water should almost cover the stuffed grape leaves, add more liquid if necessary. Drizzle the remaining 1/4 cup of olive oil over the stuffed grape leaves and squeeze in the juice from the 1/2 lemon. Place an inverted dinner plate over the stuffed grape leaves.  

Set the pot over high heat and bring...

Set the pot over high heat and bring to a boil. Cover the pot with its lid and immediately reduce the heat to low and simmer for 40-45 minutes. 

Remove the pot from the heat and crack...

Remove the pot from the heat and crack the lid slightly. Allow it to cool down to room temperature. Drain any remaining liquid from the pot, then transfer to a plate, cover with plastic wrap and refrigerate overnight. 

Serve with lemon wedges and yogurt sauce.

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:

These Vegetarian Stuffed Grape Leaves are a Mediterranean classic recipe made with short grain rice, parsley, tomatoes and onions - my favorite appetizer!

Vegetarian Stuffed Grape Leaves

grape leaves (about 60-70 in brine)

short grain rice

tomato (finely chopped (about 3/4 cup))

parsley (finely chopped (about 1/2 cup))

green

green pepper (finely chopped (about 1/4 cup))

garlic

red pepper (or

Salt and pepper (to taste)

olive oil (divided)

tomato (sliced)

Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.

Combine the rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine.

Prep Grape Leaves &amp; Stuffing

To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf.

Carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.

Stuff &amp; Wrap Grape Leaves

Line the bottom of a large pot with tomatoes and season with salt/pepper.

Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.

Drizzle each layer with some of the remaining 1/2 cup of olive oil and season with salt and pepper to taste.

Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.

Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.

Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.

Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.

Cook the Stuffed Grape Leaves.

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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.

These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer!

Lebanese Stuffed Grape Leaves (Warak Enab)

beef

salt (plus more for seasoning layers)

7 Spice

short grain white rice

cinnamon

medium Yukon gold potatoes (sliced)

Drain grape vine leaves and soak them in a large bowl of water.

Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don&#x27;t dry out, until you are ready to start rolling them.

Grape Leaves Preparation

Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and 7 Spice.

Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.

Prepare Stuffing (Hashweh)

To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.

Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.

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Stuffed Grape Leaves (Dolmas)

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Top 10 stuffed grape leaves recipes from across the web

The most viewed stuffed grape leaves 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 Stuffed Grape Leaves (Dolma)

Greek Dolmades recipe (Stuffed Vine...

Stuffed grape leaves (dolmades)

Vegetarian Stuffed Grape Leaves

Stuffed Grape Leaves (Dolmas)

Lebanese Stuffed Grape Leaves (Wara...

Lebanese Stuffed Grape Leaves

Dolmeh barge mo - Persian stuffed g...

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