Greek Dolmades Recipe (Stuffed Vine Leaves)

Dolmades are vine leaves stuffed with rice, onion, dill, mint and lemon, gently simmered in olive oil. Rolling takes a little time, but they keep for days and are at least as good cold as warm.

Serves: 6 (about 40 pieces) | Prep: 45 min | Cook: 45 min

Ingredients

• 1 jar vine leaves in brine (about 40 leaves)
• 200 g short-grain rice
• 1 onion, finely chopped
• 3 spring onions, sliced
• 100 ml olive oil
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh mint, chopped
• Juice of 1 lemon
• Salt and pepper
• About 500 ml hot water

Method

1. Rinse the vine leaves, blanch them for 2 minutes in boiling water and drain. Snip off any tough stems.
2. Soften the onion and spring onions in half the olive oil. Stir in the rice, take off the heat and mix in the herbs, salt and pepper.
3. Lay a leaf vein-side up, place a teaspoon of filling near the stem, fold in the sides and roll up firmly.
4. Line a pan with torn leaves and pack the rolls in tightly, seam-side down.
5. Pour over the remaining oil, the lemon juice and enough hot water to just cover. Weigh down with a plate.
6. Simmer gently for 40 to 45 minutes until the rice is tender, then cool in the pan.

Tips

• Roll firmly but not too tight: the rice swells.
• For a meat version, add 200 g minced beef to the filling and serve warm with avgolemono sauce.

Products from Bakaliko

• Zanae - Vine Leaves in Brine 430 g
• Sellas - Extra Virgin Olive Oil Dorica 500 ml
• Knorr - Extra Flavor of Beef 132 g

More Greek recipes

• Greek tzatziki
• Greek gemista (stuffed tomatoes and peppers)

Photo: Kritzolina, CC BY-SA 4.0, via Wikimedia Commons.