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Recipe for Dolmades – Greek Stuffed Grape Leaves

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Grecian cuisine is heavily influenced by the Middle East thanks to centuries of migrations and invasions. Dolmas (stuffed vegetable) are originally a Middle Eastern dish, but dolmades (stuffed grape leaves) are a common appetizer in any Greek restaurant or deli. The can also be served as a cold entrée or hot with avgolemono sauce, if desired.

Greek Stuffed Grape Leaves with Rice (Dolmades) Recipe Ingredients:

  • 1 cup olive oil
  • 1 lb. chopped onion
  • 1 cup uncooked rice
  • 2 tablespoons dill or mint
  • 1 cup hot water
  • 2 tablespoons (optional) pine nuts
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 50 to 60 fresh or  jarred grape leaves
  • 1 lemon

Directions to Make Dolmades:

Heat 1/2 cup olive oil, in a frying pan and sauté the onions until soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingredients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool.

Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.

In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tightly as the rice will swell).

Cover the bottom of a shallow saucepan with vine leaves and place “dolmathakia” side by side in layers. Sprinkle with lemon juice. Next, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over “dolmathakia” to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by Greek Boston

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