Dolmades: Greek Stuffed Grape Leaves

Dolmades are a traditional Greek dish featuring grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes meat. These bite-sized morsels are perfect for sharing and are often served as part of a meze platter or as an appetizer.

Introduction

Dolmades, also known as stuffed grape leaves, are a beloved dish in Greek cuisine. They are typically filled with a mixture of rice, fresh herbs, and sometimes ground meat, then rolled and simmered until tender. These flavorful bites are a great addition to any meal and are perfect for sharing with family and friends.

Dolmades Ingredients

• 1 jar grape leaves, rinsed and drained
• 1 cup long-grain rice
• 1 large onion, finely chopped
• 3 green onions, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup pine nuts (optional)
• 1/4 cup currants or raisins (optional)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 2 cups vegetable or chicken broth
• Lemon wedges for serving

Instructions

1. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green onions, and sauté until soft and translucent, about 5 minutes.
   • Stir in the rice and cook for another 2 minutes, until the rice is lightly toasted.
   • Add the chopped dill, parsley, mint, pine nuts (if using), currants or raisins (if using), lemon juice, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and let cool.
2. Stuff the Grape Leaves:
   • Place a grape leaf shiny side down on a flat surface. Add a spoonful of the rice mixture near the stem end of the leaf. Fold the sides over the filling and roll up tightly to form a small package. Repeat with the remaining leaves and filling.
3. Cook the Dolmades:
   • Arrange the stuffed grape leaves seam side down in a large pot. Pack them tightly to prevent them from unrolling during cooking.
   • Pour the vegetable or chicken broth over the dolmades, ensuring they are fully submerged. Place a heatproof plate on top to keep them in place.
   • Bring to a boil, then reduce the heat and simmer for 40-50 minutes, until the grape leaves are tender and the rice is cooked.
4. Serve:
   • Remove the dolmades from the pot and let cool slightly. Serve warm or at room temperature with lemon wedges on the side.

Serving Suggestions

Dolmades can be enjoyed warm or at room temperature, making them a versatile dish for any occasion. They are perfect as part of a meze platter, alongside other Greek appetizers such as tzatziki, hummus, and pita bread. They also make a great appetizer or side dish for grilled meats and seafood.

Conclusion

Dolmades are a delightful and flavorful Greek dish that’s perfect for sharing. With their tender grape leaves and savory filling, they are sure to be a hit at any gathering. Enjoy these stuffed grape leaves with family and friends for a taste of Greece at your table.

Dolmades

Recipe by Cook2ShareACourse: Greek FoodDifficulty: Difficult

Dolmades are a traditional Greek dish featuring grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes meat. These bite-sized morsels are perfect for sharing and are often served as part of a meze platter or as an appetizer.

Ingredients

• 1 jar grape leaves, rinsed and drained

• 1 cup long-grain rice

• 1 large onion, finely chopped

• 3 green onions, finely chopped

• 1/4 cup fresh dill, chopped

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh mint, chopped

• 1/4 cup pine nuts (optional)

• 1/4 cup currants or raisins (optional)

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• Salt and pepper to taste

• 2 cups vegetable or chicken broth

• Lemon wedges for serving

Directions

• Prepare the Filling:
• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green onions, and sauté until soft and translucent, about 5 minutes.
• Stir in the rice and cook for another 2 minutes, until the rice is lightly toasted.
• Add the chopped dill, parsley, mint, pine nuts (if using), currants or raisins (if using), lemon juice, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and let cool.
• Stuff the Grape Leaves:
• Place a grape leaf shiny side down on a flat surface. Add a spoonful of the rice mixture near the stem end of the leaf. Fold the sides over the filling and roll up tightly to form a small package. Repeat with the remaining leaves and filling.
• Cook the Dolmades:
• Arrange the stuffed grape leaves seam side down in a large pot. Pack them tightly to prevent them from unrolling during cooking.
• Pour the vegetable or chicken broth over the dolmades, ensuring they are fully submerged. Place a heatproof plate on top to keep them in place.
• Bring to a boil, then reduce the heat and simmer for 40-50 minutes, until the grape leaves are tender and the rice is cooked.
• Serve:
• Remove the dolmades from the pot and let cool slightly. Serve warm or at room temperature with lemon wedges on the side.