Dolmades (Stuffed Grape Leaves)
Dolmades, also known as stuffed grape leaves, are a beloved Greek delicacy that perfectly balances tangy, savory flavors with tender, aromatic textures. These bite-sized parcels are often served as an appetizer or a light meal, bursting with a fragrant mixture of herbs, rice, and sometimes meat, all wrapped in grape leaves that add a subtle earthiness. The result is a dish that’s both flavorful and visually appealing, making it ideal for festivities, family gatherings, or a sophisticated dinner.
Historically, dolmades have roots in ancient cuisines across the Mediterranean and Middle East, where preserving and flavoring rice and herbs in grape leaves dates back centuries. The name 'dolma' comes from the Turkish word meaning 'to Stuff,' reflecting the universal method of filling grape leaves with a savory mixture. Over time, this dish has become a staple of Greek cuisine, celebrated for its distinctive taste, cultural significance, and the artful technique required to roll each leaf perfectly. Today, Greek dolmades are enjoyed worldwide, offering a delicious taste of Greek culinary tradition in every bite.
Ingredients
- 1 jar grape leaves in brine (about 50 leaves, drained and rinsed)
- 1 cup long-grain rice
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1 lemon, juiced
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup vegetable broth or water
- Optional: 1/2 pound ground lamb or beef
- Fresh lemon wedges for serving
Instructions
- 1
Drain and rinse grape leaves thoroughly to remove excess salt and brine. Set aside.
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- 3
Add minced garlic and cook for another minute. If using meat, add ground lamb or beef now and cook until browned. Remove from heat.
- 4
In a bowl, combine cooked rice, herb mixture (dill and mint), cinnamon, and season with salt and pepper. If using meat, mix it into the rice mixture.
- 5
Place a grape leaf shiny side down on a flat surface. Spoon about 1 to 2 teaspoons of filling near the stem end of the leaf.
- 6
Fold in the sides, then roll tightly from the stem to the tip, creating a snug parcel. Repeat with remaining leaves and filling.
- 7
Line the bottom of a large, heavy-bottomed pot with a few grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in the pot, packing them snugly in layers.
- 8
Pour lemon juice and vegetable broth or water over the stuffed leaves. Cover with a plate or a lid to keep them from unrolling.
- 9
Simmer gently over low heat for about 45 minutes, or until the rice and leaves are tender and the liquid is absorbed.
- 10
Remove from heat and let cool slightly before plating. Serve warm or at room temperature with extra lemon wedges.