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 Stuffed Grape Leaves rice only no meat
Description
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 Greek Dolmades 'Dolma' — Stuffed Grape Leaves | No Meat, Gluten-Free, and Vegan Recipe
How to Make Greek Dolmades 'Dolma' — Stuffed Grape Leaves | No Meat, Gluten-Free, and Vegan Recipe
Today I'm bringing you a delightful twist on a classic Greek favorite – Dolmades, also known as Dolma! In this video, I'll guide you through crafting these delectable stuffed grape leaves that are not only bursting with flavor but are also entirely vegan, gluten-free, and meat-free.
Dolmades are epic, and with our recipe, you'll be able to recreate this Mediterranean masterpiece right in your own home. These bite-sized treats are perfect as appetizers, side dishes, or even a satisfying main course. Whether you're a seasoned chef or just starting out in the kitchen, this recipe is designed to be easy to follow, ensuring your Dolmades turn out perfectly every time.
????????????????????????????????????????????
300g Vine Leaves
2 Cup of Long Grain Rice (Soak for 1 hour then drain)
3 Onions (1 Chopped in thick rings, 2 chopped roughly)
4 Spring Onion (Chopped)
3 stems Dill (Chopped roughly)
Handful of Parsley (Chopped roughly)
1/2 Hand Full Mint Leave Chopped Roughly
1/3 Cup Olive Oil
1200ml Water (to cover the dolmades)
1/2 Cup of Lemon Juice
1/2 Cup (130g) Tomato Paste
2 Tbsp Garlic Powder
2 Tbsp Dried Oregano
Salt
Pepper
1 tbsp #EASEANDFLOW
????????????????????????
Preparing the dolmades leaves:
Thoroughly wash the vine leaves to ensure they're clean and allow the washed vine leaves to drain.
Prepare the filling:
In a new hot pan (medium to low heat fire), add the olive oil, and chopped garlic then sauté for 5 minutes. Onions should be well cooked - not burned and not brown.
Add the tomato paste then sauté and cook for 1 minute. Then add the garlic powder, oregano, then stir well.
When all of the ingredients are mixed, add the soaked rice.
Sprinkle salt and pepper then cook for 6-7 minutes.
Allow the mixture to cool slightly to avoid burning then taste. Make adjustments to the taste if necessary. Once adjusted, turn off the heat.
Add veggies and 1 tbsp lemon juice, mix well then set aside.
Assembling the dolmades:
Assemble the dolmades by spreading vine leaves (shiny side down) out on the board, scoop an ample amount of the cooked mixture and carefully wrap.
Fold the bottom part of the leaf over the filling and towards the middle; bring both sides in toward the middle and tightly roll them up.
Next is to lay each wrapped dolmade on top of the vine leaf base.
Finishing:
In a cup, mix the remaining lemon juice, olive oil, and water then pour the mixture into the pot. Add enough water to cover the dolmades.
Sprinkle salt and pepper to season.
Place a plate on the top and put the lid on.
Cook for 30 minutes boiling then turn down the heat and cook for an hour.
Cool for 30 minutes or an hour then serve.
***
Serve: 25-30 pcs
Prep time: 45 mins
Cooking time: 1 hour or until the rice is soft and cooked
Freezer-friendly: No
GF, NF, DF, RSF, V, Veg
Watch more of my video and don't forget to subscribe and don't forget to grab a FREE copy of my eBook:
???? ???????????????? ???????????????????????????????? ????????????????????:
???? ????????????????????-???????????????????? ????????????????????:
Follow me on my Social handles:
???? ???????????????????????????? ????????????????:
???? ???????????????????????????????? ????????????????:
???? ????????????????????????????????????:
???? ????????????????????????????????????:
You can also visit my website at and check my gut-healing products
Thanks for watching my video on How to Make Greek Dolmades 'Dolma' — Stuffed Grape Leaves | No Meat, Gluten-Free, and Vegan Recipe
#dolma #stuffedgrapeleaves
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!
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Dolmas | Dolmades | Greek Recipe || Stuffed Grape Leaves | Quick & Easy!
Dolmas | Dolmades | Greek Recipe || Stuffed Grape Leaves | Quick & Easy!
Today I am sharing with you this very quick and easy recipe for my Yiayia Olga's Greek Stuffed Grape Leaves! These Dolmas will just melt in your mouth they are so tender inside. We use to make hundreds of these in the restaurant! They're filled with ground beef, rice and zucchini, they are the best dolmades you will ever try! I guarantee it! Enjoy!

Ingredients:
2 pounds ground beef
1&1/2 cup white rice
2 zucchinis
1 white onion
1/2 bunch fresh parsley
about 6 green onions
1 teaspoon salt & pepper
drizzle of olive oil
1 bottle grape leaves in brine
1 teaspoon butter (optional)
fresh lemons &
Greek yogurt for serving
Directions:
Chop the zucchini, onion, parsley, and green onions into small pieces and mix it well with the ground beef, rice, olive oil aand seasoning. Place it to the side and open the jar of grape leaves. Soak the grape leaves in warm water to remove all of the salty brine that they come in. drain out all the water and start assembling the dolmas by placing a spoonful of the mixture into the middle of the leaf with the rib side faced up. Fold both sides of the leaf towards the center and roll up the dolma. Place them into a large pot with a steam rack on the bottom. Fill the bot almost half way with water and place the piece of butter on top. Cover the dolmas with the extra leaves to hold in the steam and cover the pot. Steam the dolmas on a medium heat and allow it to Cook for about 45 minuted to one hour until rice is tender.
Serve with fresh squeezed lemon juice and Greek yogurt. This is a legendary recipe! Enjoy