My dolmades recipe (stuffed vine leaves) is the traditional recipe handed down by my father. I hope you enjoy it as much as I do.
I don't think I've ever met anyone who could resist the charms of dolma!
Otherwise known as stuffed vine leaves, these little packages of wrapped goodness are almost perfect.
And there is a myriad of ways to prepare these beauties. They usually contain a stuffing which consists of rice, nuts and herbs.
But today I'm showing you the version I grew up with and learnt from my parents.
I have always affectionately referred to "dolmades" as "dolmadakia". It's just something that I have continued to do from my childhood.
Also, try to understand that it's easier to call them by their Greek name when I communicate with my parents." Stuffed vine leaves" – doesn't have the same ring to it!
Walking home after school, I could smell the distinct aromas of dill and mint from up the street! It was intoxicating!
And it was not uncommon for me to gulp down about 25 of them in one sitting!
🥘 Ingredients
For the dolmades:
- 400 g vine leaves, in brine, rinsed, drained and patted dry
- 500 grams beef mince
- 1 red onion, grated or finely chopped
- 3 tbsp parsley, finely chopped
- 3 tbsp dill, finely chopped
- 1 tbsp mint, finely chopped
- 1/4 cup long-grain rice
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tbsp pepper
- 2 1/2 cups water
- 2 tbsp olive oil
For the avgolemono:
- 2 eggs
- juice of 1 lemon
My dolmades contain meat, a little rice and a few herbs.
Finished off with an avgolemono sauce (egg-lemon sauce) they are distinctly Greek in my eyes.
Regarding this recipe, I used brined vine leaves purchased at the local Greek deli. Be sure to rinse these thoroughly and let them dry before adding the meat stuffing.
🔪 Instructions
- Line the base of a medium to a large-sized pot with vine leaves and set aside.
- To make dolma, lay a vine leaf (stem side facing you) on a clean bench and place a tablespoon of the meat filling in the centre of the leaf.
- Fold up the sides into towards the centre and proceed to roll
- Roll neatly into a parcel, ensuring everything is tucked in. Perfect! Repeat for the remaining vine leaves until all the dolmades are completed.
They do require a little effort to make. The biggest issue I had (and really, it's not a first world problem) were the sizes of the vine leaves. Some were huge, and others tiny. So try to keep the portions similar to ensure an even cooking result.
Top these with avgolemono, serve with bread and feta and get ready to feast.
Trust me. You're going to love these!
📖 Variations
If you're after something a little simpler try my giouvarlakia. Consider them to be the naked version of a dolma! There are no vine leaves in that recipe!
📋 Recipe
Dolmades Recipe
Ingredients
For the dolmades:
- 400 g vine leaves, in brine, rinsed, drained and patted dry
- 500 g beef mince
- 1 red onion, grated or finely chopped
- 3 tbsp parsley, finely chopped
- 3 tbsp dill, finely chopped
- 1 tbsp mint, finely chopped
- 1/4 cup long-grain rice
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tbsp pepper
- 2 1/2 cups water
- 2 tbsp olive oil
For the avgolemono:
- 2 eggs
- juice of 1 lemon
Instructions
- Line the base of a medium to a large-sized pot with vine leaves and set aside.
- Combine the meat, onion, herbs, rice, olive oil and seasoning in a bowl and mix to combine thoroughly.
- Have your vine leaves, meat mixture, pot and everything ready to get rolling.
- To make dolma, lay a vine leaf (stem side facing you) on a clean bench and place a tablespoon of the meat filling in the centre of the leaf.
- Fold up the sides into towards the centre and proceed to roll
- Roll neatly into a parcel, ensuring everything is tucked in. Perfect! Repeat for the remaining vine leaves until all the dolmades are completed.
- Stack neatly in layers (seam side down) in the pot you preppped earlier, drizzle with olive oil and place a plate (obviously one that will fit your pot!) on top of the dolmades. Place on a medium to high heat, add the water and allow to cook for approx. 45 mins until the leaves are tender.
- Once cooked, beat the eggs and lemon juice and temper this mixture by adding a few ladles of the cooking liquid from the dolmades. Whisk thoroughly and add to the pot. Shake the pot a few times, allow to rest for 5 mins before serving.
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