Dolmades are a staple of Greek and Mediterranean cuisine. They consist of grape leaves stuffed with a tantalizing mixture of rice, herbs, and often ground meat. Each grape leaf is carefully wrapped around the filling, forming a small, tight bundle steamed or boiled to perfection. The filling is typically seasoned with fresh herbs like dill, mint, and parsley, along with lemon juice, onion, and garlic, which imbue the rice with rich, aromatic flavors.
Served as an appetizer or a main dish, dolmades can be enjoyed warm or at room temperature, often accompanied by a creamy yogurt or lemon sauce for added zest. These little parcels are a treat to the palate and the eyes, making them a festive choice for gatherings and special occasions. Dolmades exemplify the art of turning simple ingredients into exquisite bites deeply embedded in Greek cultural traditions, offering a delicious way to experience the heart of Mediterranean cooking.
AuthoradminCategoryAppetizers & Starters, beef, GreekDifficultyIntermediatePrepare the Filling:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and translucent.
Stir in the rice and cook for a few minutes until the grains are well-coated with oil and slightly toasted.
Add enough water to just cover the rice, reduce the heat to low, cover, and simmer until the water is absorbed and the rice is half-cooked, about 10-15 minutes.
Remove from heat. Stir in the fresh dill, mint, parsley, dried mint, lemon juice, and pine nuts if using. Season with salt and pepper. Let the mixture cool.
Prepare the Grape Leaves:
If using jarred grape leaves, rinse them under cold water to remove any brine and pat them dry. If using fresh, ensure they are blanched and cooled.
Wrap the Dolmades:
Place a grape leaf on a flat surface, shiny side down. Put about 1 tablespoon of the filling near the stem end of the leaf.
Fold the stem end over the filling, then fold both sides towards the center, and roll up tightly into a cylinder. Repeat with the remaining leaves and filling.
Cook the Dolmades:
Arrange the stuffed leaves closely together, seam side down, in a large pot. Drizzle with 1/2 cup olive oil and the juice of 2 lemons. Place an inverted plate on top of the dolmades to keep them from unwrapping during cooking.
Add enough water to just cover the dolmades, then bring to a simmer over low heat. Cover and cook for about 45-60 minutes until the rice filling is fully cooked.
Serve:
Let the dolmades cool in the liquid. Serve warm or at room temperature with lemon wedges and yogurt or tzatziki sauce if desired.
Ingredients
Directions
Prepare the Filling:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and translucent.
Stir in the rice and cook for a few minutes until the grains are well-coated with oil and slightly toasted.
Add enough water to just cover the rice, reduce the heat to low, cover, and simmer until the water is absorbed and the rice is half-cooked, about 10-15 minutes.
Remove from heat. Stir in the fresh dill, mint, parsley, dried mint, lemon juice, and pine nuts if using. Season with salt and pepper. Let the mixture cool.
Prepare the Grape Leaves:
If using jarred grape leaves, rinse them under cold water to remove any brine and pat them dry. If using fresh, ensure they are blanched and cooled.
Wrap the Dolmades:
Place a grape leaf on a flat surface, shiny side down. Put about 1 tablespoon of the filling near the stem end of the leaf.
Fold the stem end over the filling, then fold both sides towards the center, and roll up tightly into a cylinder. Repeat with the remaining leaves and filling.
Cook the Dolmades:
Arrange the stuffed leaves closely together, seam side down, in a large pot. Drizzle with 1/2 cup olive oil and the juice of 2 lemons. Place an inverted plate on top of the dolmades to keep them from unwrapping during cooking.
Add enough water to just cover the dolmades, then bring to a simmer over low heat. Cover and cook for about 45-60 minutes until the rice filling is fully cooked.
Serve:
Let the dolmades cool in the liquid. Serve warm or at room temperature with lemon wedges and yogurt or tzatziki sauce if desired.
Notes
Wine Pairings:
- Assyrtiko: This Greek white wine is a perfect match for dolmades. Its crisp acidity and mineral undertones complement the lemon and herbs in the dish beautifully, making it a harmonious pairing.
- Sauvignon Blanc: With its vibrant acidity and grassy notes, a Sauvignon Blanc from New Zealand or France can cut through the richness of the olive oil and harmonize with the herbaceous elements.
- Rosé: A dry Rosé, especially those from Provence, pairs well with the lighter, herbal qualities of dolmades, providing a refreshing contrast to the dish without overwhelming it.
Beer Pairings:
- Pilsner: A Pilsner’s light, crisp nature can cleanse the palate between bites, dealing well with the oily texture and complementing the lemony tang of the dish.
- Wheat Beer: The subtle citrus and spice notes in a wheat beer, like a Belgian Witbier, can enhance the flavors of dill and mint in dolmades, creating a delightful pairing.
Non-Alcoholic Pairings:
- Sparkling Water with a Twist: A glass of sparkling mineral water with a squeeze of lemon or lime offers a refreshing palate cleanser that complements the lemon juice in dolmades.
- Lemon and Herb Infused Iced Tea: Brew some green or black tea with fresh mint or lemon balm, then chill it and serve with a slice of lemon. This drink mirrors the herbal notes in the dolmades and provides a refreshing, non-alcoholic option.
