How To make Dolmas (Greek Stuffed Grape Leaves)
1 c Long-grain white rice
1 c Plus 3 Tbsp olive oil
1 c Finely chopped yellow onion
3 Green onions, including
-green tops, finely chopped 1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves
Servings: makes about 50 dolmas Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature. Source: Rice by James McNair Posted by Linda Davis
How To make Dolmas (Greek Stuffed Grape Leaves)'s Videos
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!
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???? 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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How to Make Greek Stuffed Grape Leaves
Get the recipe for Dolma:
How to make the classic Greek mezze: dolmadakia.
Greek Dolmades with Avgolemono Sauce Recipe - Episode # 132
Bonjour my friends! In this episode I'll show you how to make my Greek Dolmades with Avgolemono Sauce recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Lamb & Rice Stuffed Grape Leaves - How to Make Dolmas
Learn how to make a Lamb & Rice Stuffed Grape Leaves recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Dolmas recipe!
How to Make Dolmades | Stuffed Grape Leaves
These delicious flavor-packed dolmades with ground lamb, garlic, lots of herbs and rice wrapped in wonderful grape leaves all smothered in a silky lemon sauce. This is one of the recipes that my grandparents and mom would make for all of our big celebrations and holidays. These are a Greek version, but there are so many variations of the recipe with different fillings and flavors. If you haven't had freshly made dolmades you need to give them a try. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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Roasted Dolmades: Greek Style Stuffed Grapeleaves in Tomato Sauce
These grape leaves are stuffed with rice, meat, and herbs and then baked in a light tomato sauce. This dish is light, aromatic, and very delicious. Traditionally, it is made vegetarian with just rice and herbs and commonly served in Northern Greece. Perfect for a family dinner and elegant enough for a party.
Print this recipe here:
INGREDIENTS
16 ounces grape leaves from the jar, rinsed, drained and stems removed
For the filling:
• ½ cup Basmati rice
• ¼ cup olive oil
• 1 onion, finely chopped
• 5-6 scallions thinly sliced
• 1-pound ground lean beef
• 1 cup of water
• 6 ounces pureed tomatoes
• 2-3 tablespoons lemon juice
• Salt and black pepper, to taste
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped mint
For the Tomato Sauce:
• 15 ounces canned tomatoes, pureed
• ¼ cup olive oil
• 1 teaspoon dried oregano
• ¼ teaspoon of granulated sugar or to taste
• Salt and pepper to taste
Serve with Greek yogurt or tzatziki
INSTRUCTIONS
Preheat the oven to 400 °F, 200 °C.
Cook the onion with the olive oil over medium heat until soft. About 6-8 minutes.
Add the scallions and cook until soft. About 3 minutes.
Add the ground beef and cook over medium heat until no longer pink. About 5 minutes.
Season with salt and pepper.
Add the tomato puree, rice, water and lemon juice. Season with a quarter teaspoon more salt. Add the water and bring to a boil. Reduce the heat to low and simmer for 6-7 minutes.
Remove from heat and add the herbs. Mix well and taste. Adjust seasoning if needed.
Assemble the Grape Leaves:
Lay the grape leaves shine side down and place a teaspoon full of the filling in the center of the leaf towards the bottom. Fold the sides of the leaf over the filling and roll it up.
Place the stuffed grape leaves seam side down into a 9 by 13-inch baking pan.
Make the tomato Sauce:
Combine all of the ingredients (except for the oregano) in a blender and puree until smooth. Add oregano and mix together. Taste and adjust seasoning.
Pour the sauce over the grape leaves.
Cover the pan with foil and bake for 20 minutes.
Remove the foil and bake uncovered for an additional 20 minutes.
Allow the grape leaves to cool down for 10 minutes then serve with Greek yogurt or tzatziki. Enjoy!
NOTES
The stuffed grape leaves will keep fresh stored in an airtight container in the refrigerator up to a week.
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