Dolmades/Dolmas (Stuffed Grape Leaves)

Dolmades/Dolmas, also known as stuffed grape leaves, are a cherished delicacy in Mediterranean and Middle Eastern cuisine. These bite-sized appetizers consist of grape leaves wrapped around a savory filling of rice, seasoned ground meat (often lamb or beef), pine nuts, and aromatic herbs such as mint, dill, and parsley. The grape leaves are first blanched to soften them, making them pliable for wrapping, and then the filling is enclosed within them before being gently simmered in a flavorful broth. They can be enjoyed warm or cold and are often served as part of a mezze platter or appetizer spread, accompanied by creamy tzatziki or a tangy yogurt sauce. With their delicate balance of flavors and textures, they are a delightful and elegant addition to any Mediterranean-inspired meal or gathering.

Dolmades/Dolmas (Stuffed Grape Leaves)

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

REST 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Appetizer, Entree

Cuisine Greek

Servings 60 servings

Ingredients

  

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• 1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
• 1-1/2 cups short grain rice soaked in plenty of water for 15 minutes, then drained
• Extra virgin olive oil
• 1 large yellow onion finely chopped
• 12 ounces lean ground beef
• Kosher salt
• Black pepper
• 1 tsp allspice
• 1/2 tsp cumin
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh
• 2 tomatoes sliced into rounds
• 4 cups low-sodium chicken broth or water
• Juice of 2 lemons

Instructions

 

PREPARE GRAPE LEAVES

• Remove the grape leaves from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (see notes if using fresh grape leaves)

PREPARE STUFFING

• Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
• While the rice is soaking, cook the meat. Heat 1 tablespoon extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.
• In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.

STUFF AND COOK

• Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
• To stuff the grape leaves, you will work one leaf at a time. Place one grape leaf on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leaves, then fold the sides over the filling and roll (think about this like rolling spring rolls or cigars.) Repeat with the remaining grape leaves or until you're out of stuffing.
• Neatly arrange the grape leaves in a row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top. Boil the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering (about 4 cups liquid, maybe a little more.)
• Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed.  Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked.

SERVE

• Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.
• Add a generous drizzle of quality extra virgin olive oil and transfer to a serving platter.
• Serve with a side of Greek Tzatziki sauce or plain yogurt and wedges of lemon.

Notes

Tips for best results:

1. Be sure to soak the rice before using, this allows it cook well and more evenly.
2. Don’t over-stuff the grape leaves, remember that the filling is mostly of rice and it will expand as it cooks.
3. Roll the grape leaves tightly enough so that they don’t unravel or become undone while cooking, BUT again, remember rice will expand as it cooks, so don’t fold too tightly or the rice won’t cook properly.
4. Adding a small inverted plate on top of assembled grape leaves in the pot helps keep them intact and in place and prevents them from floating while cooking. Once the liquid has been absorbed, you can remove the plate to finish cooking as instructed.
5. Once cooked, allow the grape leaves to rest for 20 to 30 minutes so that any remaining liquids are absorbed and the leaves set nicely, plus they just taste better.

Vegetarian option:

The difference in vegetarian grape leaves is obviously in the stuffing mixture. You will need to omit the meat and add ½ cup more rice. Sautee the onions (no meat this time) until translucent. And add onions to the rice. Add spices (allspice and cumin) and pinch of salt and add the fresh herbs. Mix to combine and use this vegetarian mixture in the recipe as outlined.

If using fresh grape leaves:

Wash them very well and blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain.

Leftovers:

Store properly in the fridge in a tight-lid, refrigerator-safe container for 3 to 4 days. You can enjoy them cold or reheat. To reheat, place in a pot with a tiny bit of liquid, cover and heat over medium-low heat until warmed through.

Prepare-ahead tips:

1. You can prepare the stuffing 1 to 2 nights in advance and keep refrigerated in a tight-lid glass container in the fridge.
2. You can also roll the grape leaves and assemble them fully up to 1 night in advance and keep refrigerated until ready to cook.

Keyword Dolmas, Greek Food, Stuffed Grape Leaves

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