Best 6 Dolmades Authentic Greek Stuffed Grape Leaves W Meat Souther Recipes

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Dolmades, also known as stuffed grape leaves, is a classic Greek dish that combines the flavors of tender grape leaves, seasoned rice, minced meat, and aromatic herbs. Originating from the Ottoman Empire, dolmades have become a staple in Greek cuisine and are often served as an appetizer or main course. This article presents two authentic Greek dolmades recipes: the traditional meat-stuffed dolmades and a vegetarian version filled with a flavorful combination of rice, vegetables, and herbs. Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure perfect dolmades every time. Whether you prefer the savory taste of meat-stuffed leaves or the fresh and vibrant flavors of vegetarian dolmades, these recipes will guide you through the process of creating this delightful dish that captures the essence of Greek culinary tradition.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)



Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes) image

Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 1h20m

Yield 60

Number Of Ingredients 9

60 vine leaves, drained and rinsed
250g rice (1 cup)
1 cup olive oil
2 onions, finely chopped
2 cups warm water
juice of 2 lemons
2 tbsps dill, chopped
1/2 a cup parsley, chopped
salt and pepper

Steps:

  • To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
  • Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
  • Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
  • Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
  • Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
  • Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

Nutrition Facts : ServingSize 1 dolma, Calories 42kcal, Sugar 0.4g, Sodium 39.9mg, Fat 3.8g, SaturatedFat 0.5g, UnsaturatedFat 3.1g, TransFat 0g, Carbohydrate 2.2g, Fiber 0.4g, Protein 0.3g, Cholesterol 0mg

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (Stuffed Grape Leaves) image

Provided by Tyler Florence

Categories     appetizer

Time 1h40m

Yield about 30 dolmades

Number Of Ingredients 12

1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced

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.

Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams

GREEK STUFFED GRAPE LEAVES WITH MEAT AND RICE (DOLMADES)



Greek Stuffed Grape Leaves with Meat and Rice (Dolmades) image

A classic Greek recipe, Stuffed Grape Leaves with Meat and Rice (Dolmades) are a delicious appetizer. Ground turkey, spearmint, dill, and onion, rolled in a grape leaf and covered in a delicious Avgolemono sauce.

Provided by Vayia's Kitchen

Categories     Appetizer

Time 1h15m

Number Of Ingredients 13

1 Jar Grape Leaves (rinsed and drained)
1 lb. ground turkey (or meatloaf mix, ground beef, or ground veal)
1 1/2 cups rice (uncooked)
1 sweet yellow onion (grated)
2 tablespoons fresh mint (finely chopped)
2 tablespoons fresh dill (finely chopped)
2 tsp. salt
1 tsp. pepper
1 tbsp. olive oil
1/2 lemon
1 quart chicken broth
2 lemons (juiced)
2 eggs (scrambled)

Steps:

  • Thoroughly rinse and drain the grape leaves and set aside.
  • Prepare a dutch oven by placing several grape leaves on the bottom to form a layer.
  • In a large bowl, combine all the ingredients in a bowl, except for the lemon and chicken broth.
  • Starting with a grape leave, place a tablespoon of mixture at the top of a leaf. Fold over, fold in sides, and roll!
  • Place seam-side down in the pot. Continue in a single layer all the way around the pot, and then build a second layer, until all of the grape leaves are used up.
  • Squeeze the juice of the half lemon over the dolmades.
  • Pour the chicken broth over the dolmades until they're covered.
  • If there is any filling left over, add to the pan.
  • Cover the dolmades with a small flat plate to keep them submerged.
  • Place a lid on the pot, and bring to a boil. Then lower to simmer and cook for about 50-55 minutes until the dolmades are tender and the rice and meat is cooked through.
  • Make the Avgolemono Sauce by beating the two eggs until frothy. Add the lemon juice and beat some more until combined. Add juice from the pot of dolmades to egg/lemon mixture and beat until combined. Then, add the mixture to the pan. Gently shake the pan to distribute the mixture.
  • Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer.

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (Stuffed Grape Leaves) image

These rice-and-meat-stuffed bundles are a traditional Greek appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 35 pieces

Number Of Ingredients 15

1/2 medium onion, finely minced
1/4 cup plus 2 tablespoons uncooked rice
8 ounces ground lamb
8 ounces ground beef
1 small clove garlic, minced
3 tablespoons finely chopped flat-leaf parsley
1 small carrot, peeled and finely diced
1 teaspoon grated lemon zest
4 tablespoons olive oil, plus more for drizzling
1 heaping tablespoon fresh mint leaves, minced, plus 3 more sprigs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 sixteen-ounce jar grape leaves, rinsed
3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 lemon, cut into 4 slices

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.

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



Dolmades - Authentic Greek Stuffed Grape Leaves W/ Meat (Souther image

A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!

Provided by LJ in San Francisco

Categories     White Rice

Time 3h

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) jar grape leaves (I like Orlando brand)
olive oil or 4 tablespoons butter
lemon
Greek yogurt (Fago brand if available)
4 cups chicken broth
2 lbs ground beef
1 -2 large onion, chopped
1 cup white rice
2 eggs
1 cup dried mint
2 tablespoons butter, softened
3/4 bunch fresh parsley, chopped
dill, according
3 -4 tablespoons lemon juice
salt, according
pepper, according

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: STUFFED GRAPE LEAVES



Dolmades: Stuffed Grape Leaves image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 36 dolmades; 6 to 12 servings

Number Of Ingredients 27

1/4 cup plus 1 cup olive oil
2 medium yellow onions, finely chopped
3 cloves garlic, minced
1/2 cup pine nuts
1 cup long-grain rice
1 teaspoon salt
1/2 cup golden raisins
1 tablespoon minced mint
2 lemons, juiced
1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves
Kicked Up Tzatziki, recipe follows
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

Tips and Conclusion

Tips:
  • Use fresh grape leaves for the best flavor and texture. If using jarred grape leaves, rinse them thoroughly and soak them in warm water for about 30 minutes to soften them.
  • Be careful not to overstuff the grape leaves, or they will be difficult to fold and cook evenly.
  • If you don't have a steamer, you can cook the dolmades in a saucepan with a little water on the bottom. Cover the pan and cook over low heat for about 30 minutes, or until the rice is cooked through.
  • Serve dolmades warm or at room temperature. They are a delicious appetizer or main course, and can be enjoyed with a variety of dipping sauces, such as tzatziki or yogurt sauce.
Conclusion:

Dolmades are a classic Greek dish that is enjoyed by people all over the world. They are a delicious and versatile dish that can be served as an appetizer or main course. With a little planning and effort, you can make dolmades at home that are just as good as the ones you would find in a restaurant.

So next time you are looking for a new and exciting dish to try, give dolmades a try. You won't be disappointed!

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