International Cuisine > Greek Cuisine > Salads & Appetizers (Greek) > Dolmades Recipe

Traditional Greek Dolmades: Stuffed Grape Leaves

Learn how to make authentic Greek Dolmades, tender grape leaves stuffed with a flavorful rice, herb, and sometimes meat mixture. A classic appetizer or light meal!

Prep Time
45 minutes
Cook Time
60 minutes
Servings
6-8
Ingredients
  • 50-60 leaves Grape leaves (fresh or jarred)
  • 1 cup Arborio Rice
  • 1/2 lb Ground beef or lamb (optional)
  • 1 medium, finely chopped Onion
  • 1/2 cup, chopped Fresh dill
  • 1/4 cup, chopped Fresh mint
  • 1/4 cup, chopped Fresh parsley
  • 1/4 cup Olive oil
  • 1/4 cup Lemon juice
  • 2-3 cups Water or vegetable broth
  • to taste Salt
  • to taste Black pepper

Prepare the Grape Leaves

If using fresh grape leaves, blanch them in boiling water for 2-3 minutes to soften them. If using jarred grape leaves, rinse them thoroughly under cold water to remove excess salt and brine. Gently pat the leaves dry with a clean cloth.

Make the Filling

In a large bowl, combine the rice, ground meat (if using), chopped onion, dill, mint, parsley, olive oil, lemon juice, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

Stuff the Grape Leaves

Lay a grape leaf flat on a clean surface, vein side up. Place a small amount (about 1-2 teaspoons) of the filling in the center of the leaf near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip, like a small cigar. Repeat with the remaining leaves and filling.

Arrange and Cook the Dolmades

Line the bottom of a large pot with a layer of extra grape leaves to prevent sticking. Arrange the stuffed grape leaves tightly in the pot, seam-side down, in one or more layers. Pour water or vegetable broth over the dolmades until they are almost covered. Place a heatproof plate on top of the dolmades to keep them from floating during cooking.

Simmer and Serve

Bring the liquid to a simmer over medium heat. Reduce the heat to low, cover the pot, and cook for about 60 minutes, or until the rice is tender and the grape leaves are cooked through. Check the liquid level occasionally and add more if needed to prevent the dolmades from drying out. Let the dolmades cool slightly in the pot before serving. Serve them warm or at room temperature with a drizzle of olive oil and a squeeze of fresh lemon juice.

Nutrition Facts Estimated per 100g of product

  • Calories: 150-200 kcal
  • Protein: 5-7g
  • Fat: 8-12g
  • Carbohydrates: 15-20g
These values are estimates and can vary based on specific ingredients and quantities used.

Other Important Considerations for Nutrition

The nutritional content of dolmades can be influenced by several factors. Using lean ground meat will reduce the fat content, while increasing the amount of vegetables and herbs can enhance the vitamin and fiber content. Using a low-sodium broth or carefully controlling the amount of added salt can help to manage sodium levels.

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FAQ

  • Can I use dried grape leaves?

    Yes, you can use dried grape leaves. Soak them in hot water for about 30 minutes until they become pliable before using.
  • Can I make dolmades vegetarian?

    Absolutely! Simply omit the ground meat and add more vegetables, such as zucchini, bell peppers, or mushrooms, to the filling. You can also add some cooked lentils for added protein.
  • How long can I store dolmades?

    Dolmades can be stored in an airtight container in the refrigerator for up to 3-4 days.