Traditional Greek Dolmadakia Recipe: Stuffed Grape Leaves with Rice and Herbs

Ingredients

  • 60 vine leaves
  • 1 cup olive oil
  • 2 large onions, finely chopped
  • 1 cup short grain rice
  • 1 cup fresh dill, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 1 cup pine nuts
  • 1 cup currants
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1 cup lemon juice (for cooking)

Steps and instructions

  1. Rinse the vine leaves well under cold water and set aside.
  2. Heat half of the olive oil in a large pan over medium heat. Add the onions and sauté until they become translucent.
  3. Add the rice to the pan and stir well to coat in the oil and onions. Sauté for a few minutes until the rice is well coated.
  4. Add the dill, mint, parsley, pine nuts, and currants to the pan. Stir well to combine everything. Pour in the lemon juice, salt, and pepper. Stir again, then remove from heat and set aside to cool.
  5. Once the filling has cooled, lay a vine leaf flat and place a spoonful of the filling in the center. Fold the sides of the leaf over the filling, then roll up from the bottom to form a small parcel. Repeat with the remaining leaves and filling.
  6. Place the dolmadakia in a large pot, seam side down. Drizzle the remaining olive oil over the top, then pour over the water and additional lemon juice.
  7. Cover the pot and bring to a simmer. Allow to cook for about an hour, or until the leaves are tender and the rice is cooked through.
  8. Remove from heat and allow to cool before serving. Enjoy your homemade Dolmadakia!

Tools for making

  • Large pan - for sautéing the onions and rice.
  • Pot - for cooking the dolmadakia.
  • Spoon - for stirring the filling and spooning it onto the vine leaves.
  • Knife - for chopping the onions, dill, mint, parsley, and lemon.
  • Cutting board - for safely chopping the ingredients.
  • Measuring cup - for measuring the olive oil, rice, water, and lemon juice.
  • Lemon squeezer - for extracting juice from the lemon.
  • Tongs - for handling the vine leaves while rolling the dolmadakia.
  • Pot lid - to cover the pot while the dolmadakia are cooking.

Recipe variations

  • Use grape leaves preserved in brine instead of fresh vine leaves.
  • Replace the rice with quinoa or bulgur wheat for a different texture and taste.
  • Add cooked ground meat such as lamb or beef to the filling for a meaty version of Dolmadakia.
  • Include chopped tomatoes or tomato paste in the filling for an added tangy flavor.
  • Experiment with different herbs such as oregano, thyme, or basil to customize the flavor profile.
  • Add chopped vegetables like bell peppers, carrots, or zucchini to the filling for extra texture and nutrition.
  • Try using different nuts like almonds or walnuts instead of pine nuts.
  • Replace the lemon juice with lime juice or grapefruit juice for a citrus twist.
  • Top the dolmadakia with a yogurt sauce or tzatziki for a creamy and tangy addition.
  • Make mini dolmadakia by using smaller vine leaves and less filling.

Recipe overview

Dolmadakia, also known as stuffed grape leaves, is a classic Greek dish that's packed with flavor and has a satisfying, hearty texture. This recipe will guide you through the process of preparing Dolmadakia from scratch, using fresh herbs and ingredients to achieve the best taste. While it might seem complicated, it's actually quite straightforward. You'll begin by sautéing onions and rice, then adding fresh herbs, pine nuts, and currants for a flavorful filling. After that, you'll roll the filling inside vine leaves and cook them until tender. The end result is a tangy, savory treat that's a perfect appetizer or side dish. This recipe serves as a great introduction to Greek cuisine or a new dish to add to your Mediterranean cooking repertoire. Enjoy the tasteful journey!

Common questions

  1. Can I use jarred vine leaves instead of fresh ones? Yes, you can use jarred vine leaves if fresh ones are not available. Just make sure to rinse them well before using.
  2. Can I substitute the short grain rice with long grain rice? Short grain rice works best for this recipe as it results in a stickier texture. Long grain rice can be used as a substitute, but the texture may be different.
  3. Can I omit or substitute any of the herbs? While the combination of dill, mint, and parsley adds a unique flavor to the dolmadakia, you can omit or substitute herbs according to your preference. Just keep in mind that it may alter the traditional taste.
  4. Can I add meat to the filling? Traditional dolmadakia are vegetarian, but if you prefer, you can add cooked ground meat such as lamb or beef to the filling mixture.
  5. How long do leftover dolmadakia last? Leftover dolmadakia can be stored in the refrigerator for up to 3 days. They can also be frozen for longer storage.

Serving dishes and utensils

  • Large pan - for sautéing the onions and rice
  • Pot - for cooking the dolmadakia
  • Spoon - for filling the vine leaves with the rice mixture
  • Knife - for finely chopping the onions, dill, mint, and parsley
  • Cutting board - for chopping the vegetables and herbs
  • Citrus juicer - for extracting the lemon juice
  • Measuring cup - for accurately measuring the ingredients
  • Tongs - for handling the vine leaves while rolling the dolmadakia

Origin stories

Dolmadakia, small stuffed grape leaves, are a time-honored dish steeped in the culinary tradition of Greece. This delicacy has its roots in the Ottoman Empire, drawing inspiration from the Turkish 'dolma'. However, the Greeks have embraced and adapted this dish, making it a staple in their cuisine. Each region in Greece adds its unique touch to the recipe, with some versions including minced meat, and others staying true to the vegetarian roots. A charming local custom involves picking the vine leaves on Saint George's Day in April when they are tender and fresh, and preserving them in brine for use throughout the year. Dolmadakia are not just a meal, but a symbol of Greek hospitality, often prepared for festive occasions and large family gatherings. So, each bite you take is a taste of centuries-old tradition, a slice of Greek life wrapped in a little leaf.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.