Dolmades, or stuffed grape leaves, are a cherished dish across the Mediterranean and Middle Eastern regions. These tender grape leaves are filled with a flavorful mixture of rice, herbs, and sometimes meat, creating a delightful blend of textures and tastes. Whether served as an appetizer or a main course, dolmades are perfect for sharing and enjoying with family and friends. This recipe will guide you through making these delectable stuffed grape leaves at home, bringing the essence of Mediterranean comfort to your table.

Ingredients

For Dolmades:

• 1 jar grape leaves in brine (about 40-50 leaves)
• 1 cup short-grain rice, rinsed
• 1/2 lb (225g) ground lamb or beef (optional)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

For Cooking:

• Water
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil

Instructions

1. Prepare the Grape Leaves

• Rinse the grape leaves under cold water to remove excess brine. Place them in a bowl and cover with boiling water. Let them soak for 10-15 minutes to soften. Drain and pat dry with paper towels.

2. Make the Filling

• In a large bowl, combine the rinsed rice, ground lamb or beef (if using), finely chopped onion, minced garlic, chopped dill, chopped mint, lemon juice, olive oil, salt, and pepper. Mix well until thoroughly combined.

3. Assemble the Dolmades

• Lay a grape leaf flat on a cutting board, vein side up. Trim the stem if necessary.
• Place a small spoonful of the rice filling near the stem end of the grape leaf. Fold the sides of the leaf over the filling, then roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling.

4. Cook the Dolmades

• Line the bottom of a large pot with a few grape leaves to prevent sticking. Arrange the dolmades seam side down in the pot, packing them snugly in a single layer.
• Pour enough water over the dolmades to cover them. Add the juice of 1 lemon and drizzle with 2 tablespoons of olive oil.
• Place a heatproof plate or a few extra grape leaves on top of the dolmades to keep them submerged during cooking.
• Cover the pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 45-60 minutes, or until the rice is cooked and tender.

5. Serve

• Remove the dolmades carefully from the pot using a slotted spoon and arrange them on a serving platter.
• Serve dolmades warm or at room temperature with a dollop of Greek yogurt or tzatziki sauce, and lemon wedges on the side.

Tips for Success

• Grape Leaves: Use grape leaves in brine for authentic flavor. Rinse well to remove excess saltiness.
• Filling: Adjust the seasoning and herbs to your taste preference. Ensure the filling is well-mixed for even flavor.
• Cooking: Keep the dolmades tightly packed and submerged during cooking to prevent unraveling.

Variations

• Vegetarian Dolmades: Omit the meat and increase the amount of rice and herbs for a vegetarian version.
• Different Fillings: Experiment with different fillings such as pine nuts, currants, or diced vegetables.

Conclusion

Dolmades are a beloved Mediterranean dish that combines the simplicity of grape leaves with a flavorful rice and herb filling. Whether enjoyed as an appetizer or part of a meal, their delicate taste and satisfying texture make them a favorite. Try this easy recipe and bring the flavors of the Mediterranean into your home!

Explore more Mediterranean-inspired recipes by clicking HERE or HERE. Dive into the rich culinary heritage of the Mediterranean with these delightful dishes!