Greek Dolmades Recipe (Stuffed Vine Leaves)

Dolmades on a platter with lemon sauce and a lemon on top.

5 from 1 vote

Greek Dolmades Recipe (Stuffed Vine Leaves)

Greek Dolmades Recipe (Stuffed Vine Leaves) is a traditional stuffed grape leaves recipe filled with beef, rice, and fresh herbs that simmer gently until tender. It offers classic Mediterranean flavor, make-ahead convenience, and beautiful platter presentation.

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer

Cuisine: Greek

Servings:

Calories: 323kcal

Author: Jami Powell

Equipment

Frying pan
Dutch oven
Knife
Measuring cups and spoons
Plate

Ingredients

1 jar grape leaves about 60-70 leaves, rinsed and drained
1 cup uncooked short-grain rice
1 pound ground beef or lamb
2 tablespoons olive oil
½ cup fresh herbs chopped fresh parsley, dill, mint
1 medium onion finely chopped
3 cloves garlic minced
2 tablespoons pine nuts toasted
1 lemon juice of
1 teaspoon kosher salt
½ teaspoon black pepper

Cooking Liquid

3 cups broth chicken or vegetable
1 lemon juice of
¼ cup olive oil

Lemon Sauce

2 large eggs
2 lemons juice of
1 cup broth from the dolmades pot

Instructions

Stuffed Grape Leaves (Dolmades)

Heat 2 tablespoons olive oil in a skillet over medium heat, then sauté onion for 3 minutes until soft. Add garlic, cook 30 seconds, then stir in ground beef or lamb, breaking it up as it browns. Mix in rice, pine nuts, parsley, dill, mint, lemon juice, salt, and pepper, then remove from heat and let cool slightly.
Rinse and separate grape leaves, trimming tough stems if needed. Place 1 tablespoon of filling near the stem end of each leaf, then fold in the sides and roll tightly into a small cylinder.
Line the bottom of a large pot with a few unused grape leaves, then arrange dolmades tightly in layers, seam-side down. Drizzle with ¼ cup of olive oil and pour in broth and lemon juice until just covered.
Weigh them down with a heatproof plate to keep them from unrolling. Bring to a gentle simmer, cover, and cook for 50-60 minutes, until the rice is tender.

Avgolemono Sauce

In a bowl, whisk the eggs until frothy, then whisk in the lemon juice. Slowly drizzle in 1 cup of warm broth from the dolmades pot, whisking constantly to temper the eggs.
Return the mixture to a small saucepan over low heat, stirring constantly for 2-3 minutes until slightly thickened (do not boil). Remove dolmades from the pot, arrange on a platter, and drizzle with warm Avgolemono sauce before serving.

Notes

Cooking Notes

Pack the dolmades tightly in the pot so they stay rolled during cooking. The plate placed on top keeps them from unraveling.

Tips for Best Results

Place unused grape leaves on the bottom of the pot to prevent sticking.
Roll the grape leaves tightly to keep the filling inside.
Simmer gently so the rice cooks evenly.
Keep the dolmades weighed down with a plate while cooking.

How to Know It’s Ready

The rice inside the leaves will be tender and the rolls will feel firm but soft when pressed.

Nutrition