Dolmades - Authentic Greek Stuffed Grape Leaves Recipe

🍽️ About This Dish

Dolmades, also known as stuffed grape leaves, are a beloved appetizer in Greek cuisine with a history dating back to ancient times. This dish reflects the rich culinary heritage of Greece, where vine leaves are filled with a flavorful mixture of rice, herbs, and sometimes meat, creating a delightful and satisfying bite-sized treat.

🌿 Ingredients Overview

Vine leaves (also known as grape leaves)
Rice
Olive oil
Lemon juice
Fresh dill
Fresh mint
Pine nuts
Raisins
Salt and pepper

✨ What Makes It Special

Dolmades are a versatile dish with various regional variations across Greece. While some recipes include ground meat in the filling, others are strictly vegetarian. The use of fresh herbs like dill and mint imparts a unique and refreshing flavor to the dish, making it a favorite among locals and visitors alike.

📝 Ingredients

1 jar of vine leaves
1 cup of rice
1/4 cup of olive oil
Juice of 2 lemons
1/4 cup of fresh dill, chopped
1/4 cup of fresh mint, chopped
2 tablespoons of pine nuts
2 tablespoons of raisins
Salt and pepper to taste

👨‍🍳 Preparation Method

Rinse the vine leaves under cold water to remove excess salt.
In a bowl, combine the rice, olive oil, lemon juice, dill, mint, pine nuts, raisins, salt, and pepper.
Place a vine leaf flat on a work surface, shiny side down.
Add a spoonful of the rice mixture in the center of the leaf.
Fold the sides of the leaf over the filling and roll tightly.
Repeat with the remaining leaves and filling.
Place the dolmades in a pot, seam side down, in a single layer.
Cover with water, a plate, and a heavy lid to keep them in place.
Simmer over low heat for about 45 minutes or until the rice is cooked.
Serve the dolmades warm or at room temperature with a drizzle of olive oil and lemon juice.

⏰ Timing Guide

Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour 15 minutes

🥂 Beverage Pairing

Dolmades are best enjoyed with a glass of chilled retsina, a traditional Greek wine infused with pine resin, which complements the flavors of the dish perfectly. Alternatively, a refreshing glass of ouzo, an anise-flavored spirit, can also be a delightful pairing.

💭 Chef's Notes

For a richer flavor, you can add ground meat such as lamb or beef to the filling mixture.
To achieve the perfect texture, make sure the dolmades are tightly rolled to prevent them from unraveling during cooking.
Leftover dolmades can be stored in the refrigerator for up to 3 days and enjoyed cold as a snack or appetizer.

📦 Storage

Store any leftover dolmades in an airtight container in the refrigerator. To reheat, steam them gently or microwave briefly until warmed through. Enjoy the flavors of Greece with each bite of these delectable stuffed grape leaves!