Dolmathes Stuffed Grape Leaves Recipes

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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


  • 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 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


  • 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.


Dolmathes (Stuffed Grape Leaves) image

These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?

Provided by evelynathens

Categories     One Dish Meal

Time 2h15m

Yield 50 dolmathes, 6-8 serving(s)

Number Of Ingredients 15

1 (1 lb) jar grape leaves, packed in brine
1/2 cup olive oil
2 large onions, finely chopped
4 green onions, finely chopped
1 1/2 cups long-grained converted rice
1 cup water
2 tablespoons chopped fresh spearmint (or 1 tblsp dried, crumbled)
3 tablespoons chopped fresh dill (don't use dried no matter what)
1/3 cup pine nuts, toasted
1/3 cup currants
1 1/2-2 cups water (enough to just cover dolmathes along with olive oil)
3/4 cup olive oil
1 lemon, juice of
lemon juice, for serving at table
Greek yogurt, for serving at table


  • Saute onions in ½ cup olive oil until translucent.
  • Wash and drain rice well and add to onion along with 1 cup of water.
  • Cook for 10 minutes.
  • Add herbs, pine nuts, currants and salt and white pepper to taste.
  • Set aside to cool.
  • Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
  • Cut off any tough stems by cutting a V around the stem, and discarding stem.
  • Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
  • Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
  • Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
  • Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
  • Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
  • Serve cold or at room temperature as a'meze'.
  • Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
  • For Vegan option omit the yogurt.

Nutrition Facts : Calories 721.9, Fat 52.2, SaturatedFat 7, Sodium 2168.8, Carbohydrate 59.3, Fiber 2.9, Sugar 8.3, Protein 8.9


Dolmades (Stuffed Grape Leaves with Currants and Pistachio) image

Provided by Bobby Flay

Categories     appetizer

Time 1h40m

Yield about 30

Number Of Ingredients 13

Kosher salt
One 8-ounce jar grape leaves, drained, rinsed and drained again
1/2 cup high-quality Greek olive oil
1 medium Spanish onion, finely diced
Freshly ground black pepper
1 cup long-grain rice
1 cup chicken stock, vegetable stock or water
1/4 cup currants, plumped in hot stock or water
Finely grated zest of 2 lemons plus 6 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped green onions
1/4 cup coarsely chopped toasted pistachios or pine nuts


  • Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
  • Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
  • Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
  • When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
  • Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put 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. Continue with the remaining leaves and filling.
  • Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
  • Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
  • Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.


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


  • 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


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


  • 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 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
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


  • 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.


Elaine's Dolmathes (Stuffed Grape Leaves) image

Stuffed Grape leaves is an economical dish as well as very nutritious and diet friendly. This recipe is tried and true. Once you make these you will never purchase prepared stuffed grape leaves. If you do not care for lamb you can omit and increase the ground beef. You can also use fresh grape leaves if there are vines in your area. Just pick the leaves and follow the recipe.

Provided by JCC4329

Categories     Lamb/Sheep

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/2 lb ground lamb
1 cup rice
1 (16 ounce) can tomato sauce
1 tablespoon parsley
1 tablespoon italian seasoning
1 cup water
1 (16 ounce) jar grape leaves
1 teaspoon kosher salt
20 grinds ground pepper


  • Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
  • Line the bottom of a 3 qt pan with 3 to 4 large leaves.
  • Mix remaining ingredients except water in a bowl and start rolling.
  • Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
  • Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
  • When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.

Nutrition Facts : Calories 347.5, Fat 16.6, SaturatedFat 6.5, Cholesterol 59.2, Sodium 2203, Carbohydrate 30.3, Fiber 1.2, Sugar 2.4, Protein 20.1


Dolmas (Stuffed Grape Leaves) image

Provided by Marian Burros

Categories     dinner, project, appetizer

Time 1h

Yield About four dozen

Number Of Ingredients 11

1 pound lean ground pork
1 pound lean ground beef
1 large onion, finely chopped
2 tablespoons parsley
1/3 cup chopped fresh coriander
1 tablespoon chopped mint
1/2 cup raw rice
Black pepper to taste
About 5 dozen large grape leaves, preserved in brine
4 cups beef broth or stock
3 cups plain yogurt


  • In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
  • Separate the grape leaves and rinse in warm water. Cut off the stems.
  • Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
  • Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
  • Serve at room temperature or cold with yogurt on the side.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams


Dolmathes ( Meat Stuffed Grape Leaves) image

Another Greek recipe thet I've collected. This one is from a 1980 Bon Apetit magazine that featured a Easter Feast from the Greek Islands with featured Greek chef Theonie Diakkidis Mark who was born on the island of Rhodes.Try to use the fresh dill weed for a superior flavor! These may be made ahead of time and kept refrigerated or frozen until needed.

Provided by Leslie in Texas

Categories     Greek

Time 1h15m

Yield 4 1/2 dozen appetizers

Number Of Ingredients 13

1/4 cup olive oil
1 medium onion, finely chopped
1 lb lean ground lamb
1/2 cup short-grain rice
1/2 cup fresh dill, chopped or 1 tablespoon dried dill
1/3 cup pine nuts
1/4 cup water
2 tablespoons tomato paste
fresh ground pepper, to taste
1 (1 quart) jar grape leaves, in brine, well rinsed and drained, stems cut off
3/4 cup rich chicken broth
3 tablespoons fresh lemon juice
1 lemon, thinly sliced (garnish)


  • Heat oil in large skillet.
  • Add onion and saute until transparent but don't brown.
  • Add meat, stirring to break into pieces.
  • Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
  • Cook over medium heat until water is absorbed, about 10 minutes.
  • Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
  • Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
  • Put a spoonful of meat mixture in the center.
  • Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
  • Arrange tip side down in pan.
  • Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
  • Place plate upside down over top layer and press.
  • Cover and cook over medium heat until rice is tender, about 30 minutes.
  • Sprinkle with lemon juice and cook 5 minutes longer.
  • Let cool to room temperature, or chill thoroughly.
  • Garnish with lemon slices and serve.
  • *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.


Dolmas (Stuffed Grape Leaves) image

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.

Provided by WhirledPeas

Categories     Side Dish     Rice Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed


  • Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
  • Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
  • Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
  • Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
  • Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g


Mum's Dolmathes (Stuffed Grape Leaves) image

These are a different version of dolmathes, already posted by Evelyn #59756. Its the way my mum makes them.

Provided by katia

Categories     Vegetable

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 10

1 lb grape leaves
1/2 cup olive oil
2 large onions, chopped
4 green onions, chopped
1 1/2 cups long-grain rice
3 tablespoons fresh dill
1 tablespoon fresh spearmint
1 lemon, juice of


  • Put the onions in a bowl with water and let them stand for 10 minutes. Wash them well and drain.
  • Wash and drain the rice.
  • Add in a bowl the rice, onions, the herbs, the seasonings and 1 tablespoon olive oil.
  • Rinse the leaves under running water and blanch in boiling water for 2 minutes.
  • Place 1 leave on a counter, shiny side down and add 1 teaspoon of the rice filling. Roll but let it loose a lot, because the rice will expand. Continue with all the other leaves.
  • Place the dolmathes in a saucepan and add 2 cups of warm water. Add a pinch of salt, and the olive oil. Let it boil and reduce the heat to low. After 10 minutes add 1/2 cup of water and the lemon juice. Simmer for 30 minutes more.
  • Serve cold as an appetizer or as a full vegan dinner with a salad.
  • Nice served with a dollop of Greek yogurt on top.

Nutrition Facts : Calories 48.8, Fat 2.4, SaturatedFat 0.3, Sodium 259.8, Carbohydrate 6.3, Fiber 0.2, Sugar 0.3, Protein 0.9

More about "dolmathes stuffed grape leaves recipes"

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2019-12-03 Step 2: Prepare the Stuffing. The stuffing here is made of rice, cooked ground beef, and a few chopped fresh herbs (parsley, dill, and mint). …
4.6/5 (42)
Calories 25 per serving
Category Entree
  • If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
  • 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.
  • 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.

1/2 cup freshly lemon juice. Instructions. In a large mixing bowl, combine the ground meat, onion, garlic, salt, pepper, herbs and mix well. Add the rice and mix until well combined. Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.

2021-09-03 Gather the ingredients. The Spruce / Teena Agnel. Gently remove the grape leaves from their jar, then rinse each thoroughly under cold water, taking care not to rip the leaves. Pat the leaves dry and place on a cutting board. The Spruce / Teena Agnel. Using a small, sharp paring knife, remove the stems from the leaves.

Chop the onions in a food processor or by hand. In a large saute pan add the oil and the onions, tomato, and lemon juice and cook on low for 20-30 minutes until soft, not browned.

1 1/2 cups bulgur wheat; 4 cups finely chopped red onion; 3 large ripe tomatoes grated 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper to taste; 2 heaping teaspoons ground cumin; l cup snipped fresh dill; 1/2 cup chopped fresh mint; One 10-ounce jar grape leaves in brine; Juice of 1 large lemon plus more to taste

Place 1 heaping teaspoon of the rice mixture at the stem end of the leaf. Fold both sides of the leaf toward the center; then roll up from the stem to the top. Place rolled grape leaf into a large pot, seam side down. Repeat this process until your rice mixture or leaves are gone, placing the stuffed leaves right next to each other with no ...

Put 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. Prepare the Avgolemono Sauce by beating the two eggs until frothy. Add the lemon juice and …

2019-06-05 First, bring to boil a pot full of water. Then, place the pot far from the heat and poach immediately the leaves a couple of minutes. Finally, rinse the leaves with cold water. Now, line the bottom of a pot with a layer of grape leaves: these to protect the dolmades. At this point let's prepare the dolmades!

2019-07-08 Pour boiling water over the rice and stir well until the water is milky. Drain the rice and rinse it well. Add the shallots, garlic, parsley, mint, chives, allspice, coriander, cinnamon and the berries, if you are using them. If you are zesting the lemons, add the grated zest, too. Mix well and set in a bowl.

2021-03-24 Instructions. Remove stems from grape leaves and any torn leaves. (Most leaves can be cut in half - smaller ones remain whole.) Mix herbs, spices, tomato, onion, lamb, olive oil, salt and pepper into rice. Mix well by hand until well combined. Grease the bottom of the pot and put foil in the bottom.

2022-04-29 In a pan, heat some oil and toss the chopped onion until translucent. Mix the rice with cooked onion and mushrooms. Taste for salt and pepper. Then follow the same steps as above for the recipe that uses meat. Instead of making a sauce with lemon juice, use tomato paste and water to boil the stuffed grape leaves. Enjoy!

In a large bowl, combine the beef, rice, onion, tomato, 3 Tbs. of the oil, the tomato paste, 2-1/2 tsp. kosher salt, and 1/2 tsp. pepper. Refrigerate, covered, until ready to use. Add 6 cups of water to a medium Dutch oven or other heavy-duty pot. Bring the water to a boil over high heat, then reduce the heat to low.

2021-07-09 Bring 8 cups of water to a boil in a large pot and add the juice of 1/2 lemon and the salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place the leaves in the hot water for 3 minutes. Remove the leaves, place them in a bowl and cover with cold water. When cooled, drain in a colander.

Add grape leaves and blanch for 5 minutes, drain and set aside. In a large mixing bowl, combine: ground beef, rice, sea salt, pepper, onion, olive oil, and dill, mix well. Take a knife and cut off the stem of each grape leaf. Place about 1 tablespoon of the meat mixture at the bottom of each leaf (ribs up) and fold over the sides of the leaf to ...

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Reheat a portion in the microwave for 1-2 minutes on high or cover with foil and warm in a 350F oven for 20-30 minutes. Thaw overnight in the refrigerator before reheating. Makes 50 dolmades or stuffed grape leaves. Serving is 5 pieces with 4g NET CARBS PER SERVING.

2014-06-23 Instructions. In a large pot or pan saute onions in ghee over medium heat until soft. Add ground beef and garlic; cook until beef is browned. Mix in salt, lemon juice, mint, pine nuts, and Paleo Greek-style “rice”. Continue to cook until beef is done, then remove from heat.

Dolmathes Variations. Dolmathakia (ντολμαδακια): Dolmathakia are simply smaller, appetizers-sized versions of dolmathes.Use 1 tablespoon of filling instead of the 2 or 3 tablespoons used for dolmathes. Vegetarian Dolmathes: Use 1 1/2 cups of rice, no meat, 1/2 cup pine nuts and add a bit more of the herbs.Use plain water or vegetable broth.

2019-11-22 Steps: Rinse and drain grape leaves, set aside. Reserve about 6 to 8 imperfect leaves aside, you will need these to line the pot later. Combine ground meat, rice, grated onion, chopped dill, chopped parsley, sliced green onions, chopped mint, salt and pepper and 1/2 the lemon zest in a bowl and mix well.

2010-07-18 Ingredients. 1 large cucumber, peeled, seeded, and grated 1 ⁄ 2 tsp. kosher salt, plus more ; 1 cup Greek yogurt Freshly ground black pepper, to taste 5 tbsp. extra-virgin olive oil

2021-10-08 Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside. In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.

2020-12-27 Ingredients. 35 fresh grape leaves (or other: keep a few more just for eventualities) 150 grams of white rice: soaking for half an hour will be enough (if brown rice, about 3 hours) 500 ml hot water (for blanching the leaves) 150 ml of hot water (for pre-cooking the rice) 300 ml of hot water (for cooking dolmas)

2020-07-21 Instructions. For this recipe, you can use either fresh grape leaves or preserved vine leaves. If using fresh vine leaves, wash very well, and blanch with boiling water for 1-3 minutes to soften, then rinse and allow to cool completely. Rinse the rice thoroughly until the water is clear. Usually, it takes 3-4 rinses.

1/2 teaspoon salt. 1/4 teaspoon black pepper. Instructions. Sauté onions with 1/3 of the olive oil over medium low heat about 15-20 minutes or until very soft and lightly golden. Do not brown the onions. Add rice and mix to combine. Pour 1 cup water, half of the lemon juice, salt and pepper. Bring to a boil and then simmer for 6-7 minutes or ...

2009-09-15 directions. Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice, salt, and pepper.

2021-03-12 Line the bottom of a large pot with 3 layers of grape leaves. Place a generous tablespoon of filling in the center of each leaf, then fold the bottom sides of the leaf over the filling. Make them overlap each other. Fold the left and right sides over, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape.

Place a plate on top of the dolmas to prevent the grape leaves from unravelling. Bring the water to a boil. Turn down heat, cover with lid and cook for 30 minutes at a rolling boil. If excess water is still in the pot after 30 minutes, uncover lid and allow water to cook off.

5. Lay out one grape leaf and place about 2 tbsp of the rice mixture in the middle of the leaf. Fold each side and tuck the bottom in and roll. 6. Place seam side down in a baking pan. Repeat with all grape leaves or until you run out of rice. 7. Pour broth on top and place in a …

2022-02-28 Lay the leaf flat on a cutting board with the shiny side down. Place about 1 tablespoon of the meat filling and place in the centre of the leaf, close to where the stem was.

INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.

2010-05-10 Transfer them to a mixing bowl to cool. Add the rice, mint, salt and 1/4 cup (4 Tbsp) of lemon juice to the mixing bowl with the cooked onions and garlic. Stir to combine well. Gently unroll/unfold the grape leaves from the jar and lay flat on a clean surface (3 or 4 at a time).

2018-05-09 Cooking. Line bottom of 13×9″ pan with 2 flat layers of ripped/weird shaped/sized grape leaves. Snugly fit 2 dozen rolls in first layer with second layer directly on top of the first one. Combine cooking liquid ingredients (2 c broth/1/3 c …

2016-03-26 Stuffed Grape Leaves. Prep time: 45 minutes Cook time: 50 minutes Yield: 20 servings 4 Roma tomatoes, small diced. 1 cup uncooked basmati rice. 1/2 medium onion, minced. 1/2 cup (packed) finely chopped fresh mint

2021-12-08 How to Make Stuffed Grape Leaves: Classic Dolmas Recipe. Written by the MasterClass staff. Last updated: Dec 8, 2021 • 2 min read. Dolmas are a common sight on any traditional mezze spread. While making dolmas may seem like an intimidating art form, they’re actually straightforward enough that it’s absolutely worth trying to make them at ...

Rinse each of the grape leaves well, snip off the stems and pat dry. Set aside, stacked on a plate and covered with plastic wrap. In a skillet heat 2 tablespoons of the olive oil over moderate and cook the onion until soft. Add the garlic and cook for another minute. Add the cinnamon stick and the rice, stirring to coat and combine.

2021-08-25 2 medium to large onions, finely chopped. 5 tablespoons olive oil, divided. 2 pounds lean ground beef, or lamb, or a mixture of both. 1 bunch fresh dill, chopped. 1 tablespoon mint leaves, chopped. 2 1/2 lemons, juiced, divided. 1 teaspoon sea salt, or more to taste. 1/4 teaspoon freshly ground black pepper. 2 cups water.

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