Greek Dolmades (Stuffed Grape Leaves)
The word Dolma comes from the Turkish “Dolmark,” which means “to be filled” and refers to stuffed dishes such as stuffed eggplant, stuffed tomatoes, stuffed peppers, cabbage rolls, and stuffed grape leaves. Dolma, also referred to as Dolmades, are possibly the most popular dish in the Balkans and Mediterranean.
Instructional photos and complete printable recipe here:
How to Make Greek Stuffed Grape Leaves
Get the recipe for Dolma:
How to make the classic Greek mezze: dolmadakia.
How to Make Stuffed Grape Leaves | Dolma Recipe
Learn how to make stuffed grape leaves with meat and rice. Easy Dolma recipe.
Printable Version:
Ingredients:
1.5 pounds (700g) ground beef or lamb
1 jar grape leaves – about 60-70 leaves
1 cup uncooked rice
1 large onion
1/2 bunch freshly chopped parsley
1/4 bunch freshly chopped mint
1/4 bunch freshly chopped dill
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 lemon
1/4 cup water
Directions:
1. Place the grape leaves in a bowl and pure hot water. Leave for 10 minutes. Drain and reserve
2. Finely chop parsley, mint, dill and onion.
3. Wash well the rise (until the water transparent)
4. In a large bowl place the beef or lamb, add the chopped herbs, onion, rice, olive oil, water, salt, pepper and mix well.
5. Lay each grape leaf flat on a work surface (shiny side down). Place about 1-2 tablespoons stuffing in middle of leaf and Fold both sides of the leaf towards the center, roll up from the broad bottom to the top
6. Layer rolled grape leaves in a pot, making sure to lay them close to each other. Place 4-5 lemon slices on top. Cover with heavy plate. Pour water to fully cover. Over high heat bring the water to a gentle boil. When the water is boiling reduce to medium-low and cover the pot. Simmer for about 1.5 hours. Check if ready. If needed and more water.
7. You can eat them hot, warm or cold. Enjoy!
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How to Make Vegetarian Stuffed Grape Leaves | Authentic Recipe
These Vegetarian Stuffed Grape Leaves are a Mediterranean classic recipe made with short grain rice, parsley, tomatoes and onions - my favorite appetizer!
Here are some other videos you might like:
Beef Lebanese Stuffed Grape Leaves:
Lebanese Tabbouleh Salad:
Vegetarian Lemon Rice Soup:
???? STUFFED GRAPE LEAVES INGREDIENTS
1 jar grape leaves about 60-70 in brine
2 cups short grain rice
1 large tomato finely chopped (about 3/4 cup)
1 bunch parsley finely chopped (about 1/2 cup)
1 bunch green onions finely chopped (about 1/2 cup)
¼ green pepper finely chopped (about 1/4 cup)
1 tablespoon minced garlic
2 teaspoons crushed red pepper or to taste
Salt and pepper to taste
¾ cup olive oil divided
1 large tomato sliced
¾ cup lemon juice
INSTRUCTIONS
Prep Grape Leaves & Stuffing
1. Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.
2. Combine the rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine.
Stuff & Wrap Grape Leaves
3. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf.
4. Carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.
Cook the Stuffed Grape Leaves.
5. Line the bottom of a large pot with tomatoes and season with salt/pepper.
6. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.
7. Drizzle each layer with some of the remaining 1/2 cup of olive oil and season with salt and pepper to taste.
8. Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.
9. Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
10. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
11. Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
BOWLS:
SMALL BOWLS:
SALT & PEPPER SHAKERS:
GRAPE LEAVES:
COLANDER:
MEASURING SPOONS & CUPS:
KNIVES:
CUTTING BOARD:
COOKING POT:
SINGLE BURNER:
KETTLE:
⏱️ TIMESTAMPS:
0:00 Introduction
0:36 Ingredients you’ll need
0:52 Washing the grape leaves
1:01 Preparing the mixture
1:40 Preparing the grape leaves
1:53 Stuffing the grape leaves
2:37 Cooking the grape leaves
3:56 Serving the dish
4:11 Taste test
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#LebaneseRecipes #GrapeLeaves #ArabicRecipes #LebaneseGrapeLeaves #StuffedGrapeLeaves #Vegetarian #VegetarianRecipe
Stuffed Grape vine Leaves the Egyptian way
Stuffed Grape vine leaves, or Warak Enab are a classical middle eastern dish that is a must have at any dinner party. They have a soft and tender texture, with a tangy herb rice filling, and today we'll be making them the Egyptian way which is Vegetarian and can easily be made Vegan!
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0:00 Intro
0:22 A primer on vine leaves
1:10 Making the stuffing
3:56 Preparing the vine leaves
4:27 Rolling vine leaves
5:45 Assembling the pot
6:54 Cooking the vine leaves
8:06 Yoghurt sauce
9:18 Taste test + Outro
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Ingredients:
Vine Leaves:
400g tomato (blended)
300g Vine Leaves
140g tomato paste
3 medium onions
2 cups rice
1 Cup Parsley - about 125g
2/3 Cup dill - about 75g
2 tbsp salt
2 tbsp clarified butter - Replace with oil for vegan
2 tbsp oil
1 tbsp black pepper
To cook:
1 Large potato or onion
4-5 cloves of garlic
1 Tbsp lemon juice
1 Tsp salt
1/2 Tsp Black pepper
1 Chicken stock cube - Replace with vegan/vegetarian stock if you want
Yoghurt sauce:
1 Cup Yoghurt
1/3rd of a Cucumber
2 Tbsp Lemon Juice
2 Tbsp White vinegar
1 Clove garlic
1/2 Teaspoon salt
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Directions:
To make the stuffing:
1- Wash your rice until the water runs clear, place in a colander and allow to drain completely
2- Dice your onions into a small dice, and mince the parsley and dill (make sure to remove the stalks)
3- Place the onion in a bowl, and add the salt and pepper. Knead them into the onion to separate all the layers
4- Add the washed and dried rice, mix well
5- Add the tomato paste, and mix until evenly coated
6- Add the minced parsley (1 cup) and minced dill (2/3 cup), and mix
7- Blend your tomatoes into a liquid and add to the rice, and mix again
8- Melt your clarified butter, then pour onto the rice as well as the oil
9- Mix once more and the stuffing is done
To stuff the vine leaves:
1- Remove your vine leaves from the jar/pack, and rinse them under cold water
2- If your vine leaves feel a bit stiff, blanch each leaf in boiling water for 90 seconds
3- Place a leaf on your chopping board, with the ribs (rough side of the leaf) facing upwards
4- Place a teaspoon of the filling on the center of the leaf, leaving a gap to the bottom of the leaf
5- Fold the bottom of the leaf over the filling, then roll the leaf slightly
6- Tuck in the left and right sides of the leaf, then continue rolling and tucking until fully rolled
To assemble the pot:
1- Slice your onion or potato into thick slices, and lay them across the bottom of your pot. Peel and add the garlic cloves
2- Lay your vine leaves in a spiral, starting along the outer edge of the pot and working your way inwards
3- Finish a complete layer of vine leaves, then begin the next layer on top
4- Partial layers are fine and won't cause any issues
To make the yoghurt:
1- Add the yoghurt, lemon and vinegar to a bowl. Mix together and thin out with some water until you get a slightly runny consistency
2- Dice the cucumber into very small cubes, then add to the yoghurt, with the salt and mince the clove of garlic and add it
3- Mix well and set aside
To cook the vine leaves:
1- Place the pot on the stove on medium high heat and cover. DO NOT ADD ANY LIQUID
2- After about 10-15 minutes, the vegetables within the pot will have wilted and released some liquid. Tilt the pot and check the liquid is there, then pour in some stock (combine the stock cube with salt, pepper and lemon).
3- Add enough stock to go halfway up the side of the vine leaves, or tilt the pot at a 45 degree angle and the first 1.5 rows should be covered with stock
4- Turn the heat up to high and bring to a boil. Allow it to boil for about 5-10 minutes, until the water dissapears and drops below the surface
5- Turn the heat down to low and let this steam for between 20-40 minutes
6- Remove from the heat when the vine leaves are tender and rice is fully cooked
To serve:
1- Let the pot cool for about 15 minutes, then place a plate on top of the pot
2- Flip the pot over and let this sit for a few minutes before removing the pot
3- Enjoy
Greek Stuffed Vine Leaves With Rice and Herbs | Dolmadakia Yalantzi ????
Dolmadakia, the Greek stuffed vine leaves, is one of the most iconic recipes of Greek cuisine. There are many varieties, the meatless version /Ντολμαδάκια Γιαλαντζί / is the most common.
Ingredients for 7-8 portions
• 80-90 fresh vine leaves
• 100ml extra-virgin olive oil
• 1 large white onion, finely chopped
• 4 large spring onion, green parts only
• 1 cup finely chopped fresh dill
• 1 cup finely chopped flat-leaf parsley
• 1 cup finely chopped fresh mint
• ground allspice, freshly ground nutmeg
• 300 g rice, soaked in cool water for 10 minutes, then drained /I used the Greek rice called glasse
• salt and freshly ground black pepper
• juice from 2 small lemons
• handful of pine nuts
• Plain Greek yogurt, for serving (optional)
• 500ml water
Instructions
1. Add the vine leaves to the boiling water and keep for 10 minutes. Remove the leaves using a slotted spoon. Set aside.
2. Combine all ingredients rice, onion, spring onion, dill, parsley, mint, salt, allspice, nutmeg, pepper, juice from 1 lemon, 50ml olive oil.
3. Line the bottom of a large pot with 3 layers of vine leaves (these will prevent the dolmadakia from scorching)
4. Working one at a time, place the leaves, bottom-sides up with the points facing you. Place a tablespoon of filling in the centre of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to cigar shape. Place the roll, seam side down, in the pot. Continue with the remaining leaves and filling, placing them tightly together in the pot.
5. Add the water, lemon juice, olive oil and pine nuts. cover with a small plate for the press so that the dolmadakia do not float and unfold, after 10 minutes as the water boils, remove the plate and reduce the heat. and cover the pan; cook until the rice is tender, about another 35 minutes.
6. Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping.
7. And Enjoy!!!
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