Greek dolmades recipe – Stuffed vine (grape) leaves Written by Me To Mati Published on December 5, 2019 in Appetizers, Rice, Vegetables Translate to English Greek Share621TweetPinYumVibeWhatsAppEmail621 SharesJump to RecipePrint Recipe Pin Print Greek dolmades recipe – Stuffed vine (grape) leaves 5 from 3 votes Recipe by Me To Mati #passionfood Course: AppetizersCuisine: GreekDifficulty: Easy Pieces40DolmadesPrep time30minutesCooking time1hour A Greek dish (appetiser) traditionally made with vine (grape) leaves, stuffed with fresh herb (lemon-scented) and rice mixture and boiled until tender and juicy. Alternative options include meat (beef and/or pork). Served with extra lemon and or your preferred dipping sauce such as fresh yoghurt or tzatziki. Hints Vine or grape leaves are best fresh. The leaves should be soft (a pale green colour). If you are unable to get your hands-on fresh vine leaves you can normally find them sold in brine in Mediterranean or Middle Eastern grocery stores. Fresh leaves can be cleaned and blanched in boiling water and wrapped tightly before freezing and can hold for months on end. Each grape leave makes one dolma, you may require two leaves if leave is torn or small. Ingredients vine (grape) leaves 1 cup finely chopped onion (white)1 cup finely grated tomatoes1 cup mint (fresh – finely chopped)1 cup spring onions (fresh – finely chopped) 1 cup fennel (fresh – finely chopped)1 cup parsley (fresh – finely chopped)1 cup olive oil2 cups freshly squeezed lemon juice1 cup rice (long-grain)2 tablespoon salt (to taste)1 teaspoon pepper (to taste) yoghurt (optional) Instructions Wash fresh vine (grape) leaves thoroughly. Blanch vine (grape) leaves in hot boiling water (approx. 10 seconds) ensuring you add 1 or 2 tablespoons olive oil into boiling water. Vine leaves will turn a dark green colour.Set aside blanched vine leaves.In a large bowl, add onions, mint, fennel, spring onions, parsley and salt.Mix ingredients thoroughly before adding pepper and rice.Continue mixing through ingredients, adding olive oil and 1 ½ cups of freshly squeezed lemon juice.Add grated tomato and mix through all the ingredients (thoroughly). Prepare cooking pot by placing blanched vine (grape) leaves on the base (or left-over herbs) and adding 1 or 2 tablespoons olive oil to the base.Stuff vine (grape) leaves with the herb mixture using the technique demonstrated in our video, repeating this process until all of the mixtures have been utilised.Add rolled dolmades into the pot, adding remaining lemon juice over the dolmades.Cover dolmades using unblanched vine (grape) leaves and placing a shallow bowl over the dolmades as a weight.Add 2 cups of water and cook covered on high heat for 25 minutes, checking to see if pot juices are at boiling point before turning the heat down to a low.Remove shallow bowl and cook covered for a further for 15 minutes.Turn heat off and place the pot in a shallow water bath for about 10 minutes, doing so will ensure rice remains firm.Serve as a shared platter with additional lemon and or your preferred dipping sauce. HOW TO ROLL ( TECHNIQUE ) DOLMADES WITH PICTURESThe technique of rolling the dolmades is also demonstrated on our video. Recipe Video Notes Ensure the rough side of the vine (grape) leave is face up before adding stuffing mixture. Doing so will ensure Dolmades are smooth and silky when cooked. Did you make this recipe? Tag @me_to_mati on Instagram Like this recipe? Follow us @me_to_mati on Pinterest Love our recipes? Like us on Facebook Share621TweetPinYumVibeWhatsAppEmail621 Shares Don't miss out!Subscribe To Our NewsletterReceive Yummy Recipes in your inboxInvalid email address Give it a try. You can unsubscribe at any time.Thanks for subscribing!