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
BEST Stuffed Grape Leaves! #shorts #dolmas #mediterraneanfood #mediterraneandiet #grapeleaves
Homemade Dolmas or Stuffed Grape Leaves are one of my personal favorites, they will always remind me of my mother's Mediterranean kitchen!
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???? FULL RECIPE:
INGREDIENTS:
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? 1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
???? 1 ½ cup short grain rice
???? 1 large yellow onion, finely chopped
???? 12 oz lean ground beef
???? Kosher salt
???? Black pepper
???? 1 tsp allspice
???? ½ tsp cumin
???? ½ cup EACH chopped fresh parsley, fresh dill, and fresh mint
???? 1 to 2 tomatoes sliced into rounds
???? About 4 cups or more low-sodium chicken broth or water
???? Juice of 2 lemons
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!
Greek Dolmades Recipe
Welcome Back to Episode 48 of All Things Greek! Today we are making Dolmades (also known as dolmathes). They are a delicious Greek dish made from grape leaves, stuffed with a delicious meat and rice mixture that is filled with dill, onions and olive oil. Once rolled up, they are boiled until tender, and are honestly just such a treat. Serve them with the most delicious lemon sauce and knock the socks off of your guests.
Speaking of the sauce, this is not the sauce I grew up eating these with but like I said in Episode 43 I have recently fallen in love with my aunty’s method of making this sauce without destroying your arms. The ingredients are still the same (apart from the corn starch) but the method is different. If you’re looking for my family's Avgolemono Sauce, head to Episode 32 and 26 of All Things Greek. It’s also on FOODBYMARIA.COM under Chicken Lemon Rice Soup and Greek Meatball Soup posts.
NOTE: You can pour the sauce differently over the dolmades or onto them individually. Whatever you prefer. I am a SAUCE girly, so when I say I want these bathing in sauce I mean it. Making the sauce and pouring it over each serving satisfies my needs but if you are different simply pour over the whole pot.
Here if everything you need to become an authentic blue-zone Greek Yiayia:
Ingredients:
900 g (or 2lb) lean ground beef
1 cup short grain rice
1 yellow onion, diced
2 1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1/4 cup fresh minced dill
1 16oz jar of grape leaves in brine, about 60-70 grape leaves (I used Orlando brand)
fresh dill, pepper and lemon wedges for serving
Lemon sauce:
juice from 2 lemons
1 tbsp cornstarch
2 eggs
1 1/2 cups water or chicken broth
salt to taste
Instructions:
1. Gently remove the grape leaves from the jar; start by grabbing from the center of the jar and gently pulling the grape leaves up and out. Flatten the roll of leaves out so you can easily grab them to fill them. Set aside in a bowl or plate.
2. Prepare the large pot: Set aside 8 grape leaves. Layer the bottom of the pot with a drizzle of olive oil and then layer 4 grape leaves, overlapping them to cover most of the bottom of the pot. Then add 4 slices of lemon, another drizzle of olive oil and layer 4 more grape leaves. Set aside.
3. Make the filling: Combine the ground beef, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
4. Fill the grape leaves: Lay a grape leaf, vein side up, flat on your work surface. Place 1 tablespoon of filling in the center of the leaf and then fold the left and right sides together and then roll up to complete a roll. Repeat until all of the filling is used and place the grape leaf rolls one by one into the pot, seam side down, beside eachother, tucking them in tightly beside eachother. You'll more than likely have two layers of rolls and thats ok!
5. Cook the dolmades: Once all of the dolmades have been placed in the pot place a small-medium plate on top of the rolls, making sure the plate covers only about 2/3-3/4 of the diameter of the pot. Pour water into the pot, filling about halfway up the side. Bring to a boil over high heat and then turn to medium-low to keep at a simmer. Cook for 80-100 minutes, making sure to check the water level every 20 minutes to ensure it doesn't get too low. If needed, add water to keep the level around the halfway mark (you may need to add about 2-4 cups water during the cooking time).
6. When the dolmades are done, remove from the heat and let sit while you make the sauce.
7. Make the lemon sauce: using a blender, blend together the water or chicken broth along with lemon juice, 1 tbsp cornstarch and 2 eggs. Transfer to a small pot over medium heat, stirring often and let it thicken as the sauce cooks – about 3-4 minutes. Season with 1/2-1 tsp salt. Remove from the heat.
8. Serve the dolmades and allow people to spoon over the amount of lemon sauce they would like. Top with more fresh dill if desired and cracked black pepper and fresh lemon wedges.
Notes:
Put leftover dolmades in an airtight container when they have cooled, and eat within 3-4 days.
You can enjoy the leftovers cold or reheat in a pan with a bit of water on medium-low heat until warmed through.
If you love this recipe, you're sure to enjoy our Greek Stuffed Cabbage Rolls Recipe (Lahanodolmades)
#GreekFood #GreekRecipes #Greece #Dolmades #GreekDolmades
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:
Greek Stuffed Grape Leaves rice only no meat
Description
How to make the best Greek Dolmades - Stuffed vine leaves with rice
How to make the best Greek Dolmades - Stuffed vine leaves with rice
This is a very tasty recipe and easy to prepare for Greek Dolmades. You can serve it as a ppetizer or main dish as well. It fits with greek strained yogurt or just lemon for a vegetarian meal.
You could try also
The greek cabbage rolls
Greek vine rolls with mince
How to preserve vine leaves
Ingredients:
- 50-60 vine leaves
- 2 onions
- 100 ml olive oil
- 1 fennel root (optional)
- 2 cloves of garlic
- 200 g rice
- green onion
- Dill
- some greek mint (optional)
- juice from 1-2 lemons
- dill and parsley stalks
- 400 ml of water
- salt and pepper
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