Best 17 Dolmades Recipes

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER

Steps:

• Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
• Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
• In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
• Serve with Greek yogurt and lemon wedges.

DOLMADES

Steps:

• Drain, rinse and dry grape leaves.
• Place off to the side.
• In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
• Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
• Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
• This is just like making a burrito.
• I use toothpicks to keep the stuffed leaves together.
• Place in at least 1 gal pot.
• Continue until all leaves are filled and snug in pot.
• If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
• Cover all stuffed leaves with chicken broth adding water if you don't have enough broth, more broth if you have it on hand (you can use just water if you want).
• Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
• Remove about 1 quart of broth from pot and let cool down a little.
• You want it hot just not scalding hot.
• In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
• Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
• After all broth is mixed with egg & lemon slowly add to pot on stove.
• Cover the pot and turn flame off.
• Let sit for about 10 minutes then serve.
• I like it tart and rich so I use more eggs and lemon then the recipe calls for.
• You can experiment how many eggs and lemon you want for the egg lemon broth.
• Leftover broth in pot makes good Avgolemono (Egg Lemon soup).

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
• Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
• Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
• Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
• Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

STUFFED GRAPE LEAVES (DOLMADES)

Steps:

• Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
• Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

DOLMADES: STUFFED GRAPE LEAVES

Steps:

• In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
• Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
• To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
• Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
• Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

DOLMADES WITH AVGOLEMENO SAUCE

Steps:

• Separate the grape leaves and place in a large bowl. (This will take a long time guessing 20 minutes.).
• Cover the leaves in boiling water and soak for 20 minutes.
• Drain the water and rinse leaves few times.
• Meanwhile, in a medium saucepan over medium heat, add onion, rice, and water.
• Cover and simmer until rice is HALF cooked, about 8 minutes.
• Drain off and discard any liquid.
• Add garlic to rice mixture.
• Mix the onion/rice mixture, ground meat, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl.
• PREHEAT OVEN to 375 degrees.
• Take one leaf, shiny side down, cut off the stem, and place 1 teaspoon of the mixture at the bottom (stem) end of the leaf. (If you want a bigger amount, put 1 tablespoon of filling in.).
• Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4 QUART POT.
• Repeat with all leaves, rolling tightly- leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Put onto tray.
• Repeat until all of the filling is used up.
• Put leftover leaves in bottom of baking dish.
• Place stuffed grape leaves into a baking dish in layers, squeeze them gently, pack tightly into container, and just cover with chicken stock-might be too much stock. WEIGH DOWN BY placing a heavy oven proof plate inside casserole directly on top of dolmades-weigh that down with another oven proof weight.
• Bake in a 375 degrees F oven for about 1 hour, check to see if rice is done. You do NOT want it to be a rolling boil or they will burst open.
• Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes.
• Slowly pour in the lemon juice while whisking.
• Gradually add some of the hot but not boiling liquid from the baking dish-guessing about 5 tablespoons- and continue whisking until it thickens.
• Mix most of the avgolemeno sauce into the dish with the dolmades reserving some for garnish.
• Serve the dolmades garnished with the reserved avgolemeno sauce and some chopped dill and or mint.

PINE NUT DOLMADES WITH YOGURT-FETA DIP

Steps:

• For pine nut dolmades:
• Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper.
• Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf toward stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly as for egg roll. Place in Dutch oven, seam side down. Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled.
• Pour lemon juice over dolmades. Cover with grape leaves (about 6). Add enough water to pot so that dolmades are almost covered. Place heatproof plate atop dolmades to weigh down. Cover pot and bring to boil. Reduce heat to low; simmer until rice is tender almost all liquid is absorbed, about 35 minutes.
• Remove from heat; uncover. Allow dolmades to cool in pot. Drain any liquid remaining in pot. (Can be prepared 2 days ahead, Cover and chill.) Arrange dolmades on platter. Serve with Yogurt-Feta dip.
• Yogurt-Feta dip:
• Place all ingredients in processor and puree until almost smooth. Season with pepper. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
• Makes about 1 1/2 cups.

STUFFED GRAPE LEAVES (DOLMADES)

Steps:

• Sauté onion and garlic in 2 T olive oil until softened. Combine in large bowl with raw lamb or beef, herbs, rice, and pine nuts Unroll, wash and pat dry the grape leaves and trim off stems. With shiny side down, placed small amount of filling in center of each leaf and roll up, tucking in the sides. Arrange in layers, seam side down, in a large Dutch oven. Pour beef broth, lemon juice, and remaining T olive oil over the stuffed grape leaves, and lay a heavy heat-proof dish or press over them to keep them from unwrapping. Simmer uncovered 1 - 1-1/2 hours. Serve with lemon wedges - either hot or room temperature. Makes 3-4 dozen, depending on size of grape leaves and amount of filling for each

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• 1. Saute the chopped onions in half the olive oil. Add rice, salt, pepper, parsley, dill and spearmint. Mix well. Add half a glass of water. Cook until the water is absorbed.
• 2. The vine leaf is placed with the surface that had the stem face up with the stem facing towards you. Using a teaspoon, place a heaped spoonful in the center of the leaf. Next fold the stem end of the leaf into the center, followed by each side and finish by folding it into a cylinder.
• 3. It's best to use a large saucepan with a large surface area. Line the bottom with small, broken or left-over grape leaves and starting at the center place each stuffed leaf in a row, trying not to leave too much space between them, this avoids breakage.
• 4. Add the remaining oil, 2 cups of boiling water and the lemon juice.Place a large dinner plate on top to hold the leaves down in liquid. Bring to the boil and simmer for about 20-30 minutes until the rice is soft. Serve cold with Greek yogurt.

DECONSTRUCTED DOLMADES (UNSTUFFED GRAPE LEAVES)

Steps:

• Soak rice in a bowl of cool water for 15 to 30 minutes.
• Coarsely chop the grape leaves and place in fresh water to soak.
• Heat a 2- to 3-quart pan over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add broth, juice of 1 lemon, onion, parsley, olive oil, mint, dill, pepper, and salt. Drain grape leaves and add to the pan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
• Rinse and drain rice, then add to the pot. Bring to a simmer and cook, uncovered, until tender, 12 to 15 minutes. Gradually add more chicken broth as needed keep liquid level above the meat-rice mixture. Be careful not to overcook the rice.
• Drain cooking liquid into another pan to make the sauce. Add remaining lemon juice; season with salt and pepper. Mix in enough cornstarch until sauce resembles a medium-bodied gravy. Ladle sauce generously over the meat-rice mixture.

DOLMADES

Steps:

• Place pepper directly on the trivet of a gas-stove burner over high heat. As each section turns puffy and black, turn pepper with tongs. (If you don't have a gas stove, place pepper on a baking pan, and broil, turning as each side chars.) Transfer pepper to a small bowl; cover with plastic wrap. Let sweat until it is cool enough to handle, about 15 minutes. Transfer to a work surface. Peel off and discard blackened skin. Cut pepper into 1/4-inch dice, discarding seeds and inner membranes; transfer to a bowl; set aside.
• Heat 1 teaspoon olive oil in a skillet set over medium heat. Add onion, oregano, and salt; cook until onion is beginning to brown, about 4 minutes. Transfer to bowl with red pepper. Add cooked brown rice, currants, parsley, zest, and all but 1 tablespoon lemon juice; stir to combine.
• Remove stem from a rinsed vine leaf; lay leaf on work surface. Place 1 tablespoon filling at stem end; roll leaf tightly, tucking in ends. Repeat until all filling is used.
• Line an 8-inch saucepan with remaining leaves; arrange stuffed leaves, seam side down, in pan. They may be stacked in 2 layers. Drizzle with remaining tablespoon olive oil and remaining tablespoon lemon juice. Add enough water to the pan to just cover stuffed leaves; weight leaves for cooking with a kitchen plate or a lid smaller than the diameter of the pan.
• Place saucepan over high heat; bring to a boil. Reduce heat to medium low; allow to simmer gently until leaves are tender, about 45 minutes. Transfer stuffed leaves to a serving platter, and allow to cool. Serve chilled or at room temperature.

DOLMADES WITH YOGURT-MINT SAUCE

Steps:

• FOR GRAPE LEAVES:
• Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes.
• Add rice and cumin and stir 1 minute. Add 2 cups broth and currants.
• Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
• Transfer to bowl.
• Mix in nuts, parsley and mint. Season with salt and pepper.
• Cool completely.
• (Can be made I day ahead. Cover; chill.)
• Place grape leaves in bowl.
• Cover with cold water and let stand 30 minutes.
• Drain.
• (Cut off stems.
• Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border.
• Fold 2 short sides over rice, then roll up starting at stem end.
• Repeat with remaining leaves and filling.
• Place seam in side down in 2 heavy 12-inch skillets.
• Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
• Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
• Uncover and let rolls cool.
• Transfer to platter.
• Cover and chill.
• (Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl.
• Season to taste with salt and pepper.
• Place grape leaf rolls on platter and garnish with lemon.
• Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.

SWISS CHARD DOLMADES

Steps:

• Saute rice/orzo and garlic in butter for 1 minute, add almonds.
• Stir just until almonds become a bit brown.
• Turn off heat, stir in remaining ingredients.
• Brown lamb and garlic in olive oil, add rice and stir just until rice begins to brown.
• Turn off heat, stir in remaining ingredients.
• 3 cups canned tomato juice Lemon wedges Have both the fillings prepared and ready to go.
• In a 9X11" baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato juice, or enough to cover the bottom of the dish about 1/2" deep.
• Rinse chard leaves and cut off any stem.
• Stack chard leaves in a steamer basket or metal colander over a large kettle of boiling water: cover.
• Allow leaves to steam 3-4 minutes or until soft and pliable but still quite green.
• After 2 minutes of steaming you can use two spatulas to turn the whole stack of leaves over to allow the "less cooked" ones on the top to steam more thoroughly.
• Remove chard leaves to a plate. Separate them and allow them to cool so they will be easier to handle. Flatten a chard leaf on the working surface and place about 2 tablespoons of chosen filling 1/2 inch above the bottom stem end.
• Fold each side over the filling, then roll up from the stem end "burrito style", ending with the top of the leaf folded over the roll.
• Place the dolmade "leaf-tip-side-down" in the tomato juice in the prepared pan.
• You should be able to see the roll, but not any of the seam, which should be underneath.
• I differentiate the vegetarian and meat dolmades by placing a sliver of carrot or red pepper on top of the vegetarian ones.
• Repeat with all of the remaining leaves.
• If you tear a leaf and can't use it or have extra filling left over, you can sprinkle it into the tomato juice when you bake the dish and your sauce will be all the more delicious.
• Pour remaining tomato juice over the dolmades.
• Two cooking methods: Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered.
• or Simmer in a large stew pot on top of the stove. If you choose this method, weight the dolmades down by placing a plate on top of them and then putting something heavy (i.e. a heavy coffee mug or two) on top of the plate. Simmer at low-medium heat on stove top for 20-25 minutes.
• This method produces a more compact dolmade that holds together better when you serve it. Important: When you take them from the oven or turn off the stove, let them sit for at least 10 minutes before serving.
• They are much less likely to fall apart this way.
• Serve 4 dolmades per guest with lemon wedges to squeeze over.
• They are delicious cold or room temperature as well.
• Suggested accompaniments: Avegolemo soup, tossed salad with black olives and feta cheese, fresh steamed artichokes, garlic bread.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
• Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
• Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
• Serve with Tzaziki sauce.
• http://www.recipezaar.com/rz.143524.

LAMB MEATBALLS AND COLLARD DOLMADES

Steps:

• Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.
• Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.
• Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.
• Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves. Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels. To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar - it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling. Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

VEGETABLE DOLMADES

Steps:

• Place currants in a small heatproof bowl and add enough water to cover. Set aside to plump for about 15 minutes.
• Place a medium skillet over medium heat. Add 2 tablespoons oil, onion, and a pinch of salt. Cook stirring occasionally until translucent, about 6 minutes. Add garlic and cook, stirring with a wooden spoon, for 2 minutes. Do not let garlic and onion brown.
• Stir in pine nuts and almonds and cook, stirring constantly, for 3 minutes. Add bell pepper and cook, stirring constantly, for 2 minutes. Stir in cinnamon; season with salt and pepper to taste.
• Add rice and stir until the rice is well coated with oil, about 1 minute. Add 1 cup stock and cook, stirring constantly, until the rice has absorbed the stock, about 7 minutes. Stir in another 2 cups of stock until well blended, then fold in tomatoes.
• When the stock has reduced by two-thirds and the rice is still very firm (not quite al dente), drain the currants and fold them into the rice. Remove skillet from the heat and fold in mint, parsley, and 2 tablespoons of remaining olive oil, tossing to incorporate. Season with salt and pepper.
• Preheat oven to 350 degrees. Fill a large bowl with ice and water. Set aside.
• Fill a large pot with cold water. Add a tablespoon of salt along with 3 tablespoons lemon juice and place over high heat. Bring to a boil and then add grape leaves, 3 or 4 at a time, cook for 30 seconds. Using a slotted spoon, transfer grape leaves to the ice-water bath to stop the cooking. Then transfer to a double layer of paper towel to drain. Pat dry. Repeat process until all grape leaves have been cooked.
• Line the bottom of a large baking dish with a single layer of grape leaves (about 7). Set aside.
• Working with one grape leaf at a time, place the leaf rib side up on a flat surface. Neatly remove the stem if necessary. Place 1 teaspoon of the cooled rice mixture near the bottom (the widest part of the leaf). Fold the bottom up over the rice filling and then fold each side in and over to cover. Begin rolling the leaf over the filling to make a tight, neat roll. Place the finished roll into the grape-leaf lined dish, seam side down. Continue making dolmades until you have 32, packing them tightly into the baking dish so that the rolls will stay together.
• Combine remaining 2 cups stock, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon olive oil in a medium saucepan over medium heat. Season with salt and pepper to taste and bring to a simmer. Remove from heat and pour the hot stock over the dolmades in the baking dish.
• Cover the dolmades with a single layer of grape leaves (another 7). Then place another smaller baking dish inside the pan to hold the dolmades firmly in place. Place the baking dish in the oven and bake until leaves are tender and filling is cooked through, 30 to 40 minutes. Remove from oven immediately drain off all liquid and discard.
• When cool, remove the top layer of grape leaves and place the dolmades on a serving platter if serving immediately. Alternatively, place in a covered container and refrigerate until ready to use. Serve at room temperature with yogurt-garlic sauce.