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GreekAuthentic Cuisine

Dolmades

Serves 4 to 6 Appetizer vegetarian, Appetizers

Dolmades

Dolmades have been a cherished staple in Greek home kitchens for generations, embodying the essence of everyday cooking where olive oil flows freely, salt is seasoned by intuition, and lemons are always on standby. This version captures the simplicity and authenticity of the Greek family table, where grape leaves are lovingly rolled around a fragrant mixture of rice and fresh herbs, creating a dish that is as much about the process as it is about the final taste.

The result is a tender, flavorful bite where the rice absorbs the brightness of lemon and the earthiness of dill and mint. Each dolma is a small parcel of savory satisfaction, with the grape leaf lending a subtle tang and a soft, delicate texture. Enjoy them warm or at room temperature, as a delightful appetizer or an exquisite addition to any meal.

Ingredients

  • 40grape leaves — blanched
  • 200 grice
  • 1 bunchspring onions — sliced
  • 1 bunchdill — chopped
  • 1 bunchmint — chopped
  • 120 mlolive oil
  • 2lemons — juiced
  • to tastefine sea salt

Method

  1. Rinse the rice (200 g) under cold water until the water runs clear. Finely chop the spring onions (1 bunch), dill (1 bunch), and mint (1 bunch). In a large bowl, combine the rice, chopped herbs, 60 ml of olive oil, and a generous pinch of fine sea salt. Mix everything thoroughly so the rice is evenly coated with oil and herbs.
  2. Prepare the grape leaves (40 leaves) by rinsing them under cold water to remove any brine. Pat them dry with a clean kitchen towel. Lay a grape leaf flat on a clean surface, shiny side down. Place a heaping teaspoon of the rice mixture at the base of the leaf, fold the sides over the filling, and roll it up tightly like a small cigar. Repeat with the remaining leaves and filling.
  3. Arrange the wrapped dolmades snugly in a single layer at the bottom of a large, wide pot. If necessary, make a second layer on top, ensuring they are packed closely to prevent them from unraveling during cooking.
  4. Juice the lemons (2 lemons) and pour the juice over the dolmades in the pot. Add enough water to just cover the dolmades. Drizzle the remaining 60 ml of olive oil over the top. Place a heatproof plate on top of the dolmades to keep them submerged.
  5. Set the pot over medium heat and bring the liquid to a gentle simmer. Reduce the heat to low and cover the pot with a lid. Allow the dolmades to simmer gently until the rice is tender, which you can check by tasting a small piece of the filling. The grape leaves should be tender but still hold their shape.
  6. Once cooked, remove the pot from the heat and let the dolmades cool slightly in the pot. This resting period allows the flavors to meld and the dolmades to firm up slightly, making them easier to handle.
  7. Serve the dolmades warm or at room temperature, drizzled with a little more olive oil if desired. Offer extra lemon wedges on the side for squeezing over the dolmades just before eating, enhancing their fresh and tangy flavor.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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