This Dolmades Recipe brings a piece of Greek tradition right to your kitchen. Known also as dolmas, or stuffed grape leaves, these savory bites are wrapped in vine leaves and filled with beef, rice, and herbs. This post will walk you through making Greek Stuffed Grape Leaves at home, an appetizer that’s perfect for any occasion.
Dolmades are grape leaves stuffed with a flavorful mixture of rice, herbs, and often meat. Originating from the Mediterranean region, this dish varies from culture to culture but always promises a bite full of tradition.
Why we love this recipe:
- Healthy: Rich in herbs and lean proteins.
- Flexible: Great for any dietary need; easily made vegetarian.
- Perfect for Entertaining: Impress guests with something unique.
- Economical: Inexpensive ingredients that go a long way.
If you like this appetizer recipe, you may also love our Giardiniera or our delicious Hummus.
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What Ingredients Will You Need?
- Short-grain Rice: The perfect base for our filling, it becomes wonderfully sticky and holds all the flavors together.
- Ground Beef: Switch this up with ground turkey if you prefer something lighter.
- Olive Oil, Onion, and Garlic: These kitchen staples start off the dish by building a foundation of flavors.
- Fresh Parsley, Dill, and Mint: These herbs bring freshness, essential for the authentic taste of dolmades.
- Pine Nuts: Adding a subtle crunch and nuttiness. You can toast them lightly for an even deeper flavor.
- Lemon Juice: Brightens the dish with a touch of acidity, balancing the richness of the olive oil and beef.
- Grape Leaves: The star of the show! These vine leaves wrap up the delicious filling, creating the traditional look and taste of dolmades.
- Salt and Pepper: Adjust these according to your taste.
Note: Refer to the recipe card below for exact quantities.
Instructions
Dolmades Recipe: How to Make Greek Stuffed Grape Leaves at Home
STEP ONE: Prepare the Filling
Heat olive oil in a skillet. Sauté onions and garlic until golden, then add beef until cooked. Mix in rice, herbs, and seasoning for a tasty filling.
STEP TWO: Prepare the Leaves
Softly unfold and rinse your grape leaves. Lay them flat, adding a spoonful of filling, then roll them snugly.
STEP THREE: Cook the Dolmades
Neatly tuck the rolls into a pot, cover with water, and simmer. They'll emerge tender and ready!
STEP FOUR: Make the Lemon Sauce
While dolmades cook, blend lemon juice and cornstarch, and cook until thick. This tangy sauce is the perfect complement!
What Are Some Good Substitutions?
- Rice: Cauliflower rice for a low-carb option.
- Beef: Substitute ground turkey for a lighter option.
- Pine Nuts: Walnuts or almonds can replace pine nuts if needed, or leave them out altogether.
How Can You Change This Recipe Up?
- Flavor: Add a sprinkle of cinnamon or a dash of cumin for a slightly different flavor.
- Diet: Try lentils or chickpeas for a vegetarian option.
- Presentation: Serve them in a decorative pattern or on a mezze platter.
What Kitchen Equipment Is Best?
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- Frying pan
- Dutch oven
- Saucepan
- Knife
- Measuring cups and spoons
- Plate
How Should You Store This?
Cool, cover, and refrigerate dolmades for up to 3-4 days.
To freeze, cool them completely, arrange in a single layer in an airtight container, and store in the freezer for up to three months.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Prepare dolmades a day in advance so their flavors blend overnight.
When cooking dolmades, place a plate on top of them in the pot. This keeps them submerged and prevents unraveling, ensuring even cooking. Make sure the plate fits inside the pot but covers all the dolmades.
Use pre-cooked rice and shortcut the prep time significantly.
To reheat, warm dolmades on low heat in a covered dish in the oven or stovetop.
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Have Leftover Ingredients?
- Use leftover rice to make a flavorful rice pilaf, adding in vegetables and herbs for an easy side dish.
- Chop up leftover herbs like parsley, dill, and mint and mix them into an omelette for a delicious breakfast.
- Combine leftover ground beef and onions with soy sauce and vegetables for a quick and tasty stir-fry.
Need Something To Pair This With?
- Complement dolmades with a fresh Greek Orzo Salad or Chopped Greek Salad featuring cucumber, tomato, feta cheese, and olives.
- Serve dolmades on a mezze platter with a side of creamy tzatziki sauce for dipping.
- Offer warm pita bread to scoop up any leftover filling or sauces.
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FAQ
Dolmades can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm them in a covered dish in the oven or on the stovetop over low heat. Avoid using the microwave as it can alter the texture of the grape leaves and filling.
Dolmades, also known as Greek stuffed grape leaves, typically include ingredients like short-grain rice, ground beef, fresh herbs such as dill, mint, and parsley, lemon juice, and of course, vine leaves.
Absolutely! To make vegetarian dolmades, you can substitute ground beef with lentils or chickpeas. You can also add more rice and skip the beef.
📖 Recipe
Dolmades Recipes: How to Make Greek Stuffed Grape Leaves at Home
Equipment
- Saucepan
- Measuring cups and spoons
- Plate
Ingredients
- 1 cup short-grain rice
- ½ lb ground beef
- ¼ cup olive oil
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
- 1 medium onion finely chopped
- 3 cloves garlic minced
- ¼ cup pine nuts toasted
- 2 lemons juice of
- Salt and pepper to taste
- 1 jar grape leaves about 60-70 leaves, rinsed and drained
- Water as needed
Lemon Sauce
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 lemons juice of
- 1 tablespoon cornstarch
- ½ cup water
- salt and pepper to taste
Instructions
Dolmades
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and minced garlic, and sauté until translucent.
- Add the ground beef, breaking it up with a spatula, and cook until browned.
- Stir in the rice, toasted pine nuts, parsley, dill, mint, lemon juice, salt, and pepper. Cook for 5 more minutes, then remove from heat.
- Carefully unroll the grape leaves and rinse under cold water. Pat dry with paper towels.
- Lay a leaf flat on a work surface, shiny side down, and place about 1 tablespoon of the filling near the stem end. Fold in the sides and roll tightly towards the tip of the leaf.
- Repeat with the remaining leaves and filling.
- In a large pot, arrange the dolmades tightly in layers. Drizzle the remaining olive oil over the top and cover with a plate to keep them from unwrapping while cooking.
- Add enough water to just cover the dolmades, bring to a simmer, cover with a lid, and cook for about 50 minutes until the rice is fully cooked.
- Make the Lemon Sauce:
Lemon Sauce
- In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- In a small bowl, mix the lemon juice with cornstarch and water until smooth. Add this mixture to the saucepan, stirring constantly until the sauce thickens.
- Season with salt and pepper.
- Serve:
- Remove the dolmades from the pot with a slotted spoon and arrange on a serving platter. Pour the lemon sauce over the dolmades before serving.
Notes
- Rice: Cauliflower rice for a low-carb option.
- Beef: Substitute ground turkey for a lighter option.
- Pine Nuts: Walnuts or almonds can replace pine nuts if needed, or leave them out altogether.
Nutrition
Dolmades are not just a dish; they are a journey through the Mediterranean islands. Easy, affordable, and incredibly tasty, they promise to be a hit. Try making them today and share your experience or explore more recipes on our site!
Important Food Safety Tips
Ensure all dolmades ingredients are fresh and refrigerate leftovers promptly.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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