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Greek Dolmades
Created by: Howcan Team
Ingredients
- 1 jar of grape leaves (about 60 leaves)
- 1 cup of rice
- 1/2 cup of olive oil
- 1/2 cup of chopped fresh dill
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh parsley
- 1/2 cup of pine nuts
- 1/4 cup of lemon juice
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Water
Instructions
- Rinse the grape leaves under cold water and drain well.
- In a large bowl, combine the rice, olive oil, dill, mint, parsley, pine nuts, lemon juice, onion, and garlic. Season with salt and pepper.
- Place a grape leaf on a flat surface, shiny side down. Place about 1 tablespoon of the rice mixture in the center of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly.
- Repeat with the remaining grape leaves and rice mixture.
- Place the dolmades in a large pot, seam side down, in a single layer. Pour enough water over the dolmades to cover them.
- Place a plate on top of the dolmades to keep them from unraveling during cooking. Cover the pot and bring to a boil. Reduce the heat and simmer for 1 hour.
- Remove the dolmades from the pot and let them cool. Serve at room temperature or chilled.
Greek Dolmades, also known as stuffed grape leaves, have a rich history dating back to ancient Greece. This beloved dish is a staple of Greek cuisine, with origins in the Mediterranean region. The traditional recipe features grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes ground meat, then rolled into small parcels. The dolmades are typically served with a drizzle of olive oil and a squeeze of lemon, creating a delightful combination of flavors. Many Greek chefs and restaurants take pride in perfecting this dish, with variations in filling and seasoning. For an authentic experience, visit Greece to savor the best dolmades, or try making them at home with fresh grape leaves and quality ingredients.
105 min
6 servings
220 per serving calories
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