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Savor a taste of Greece with this easy dolmadakia recipe. Also known as Greek stuffed grape leaves, these delightful bite-sized rolls are an iconic Greek appetizer or meze. The plump grape leaves stuffed with rice and fresh herbs capture the magic of Mediterranean flavors in each bite.
What is Greek Dolmadakia?
Greek Dolmadakia are a classic Greek dish found on every meze or appetizer plate.
While you might think the vine leaves are the star of the dish, the real hero is the extra-virgin Greek olive oil.
The magic of Greek and Mediterranean cuisine, in general, is the use of what is abundantly available in nature.
Olives and grapes are widely available in the cuisine, and this dolmadakia recipe is symbolic of the region’s plentifulness.
“Dolmadakia” and “Dolmades” refer to the same dish, the difference being primarily in the terminology.
“Dolmadakia” is commonly used in Greece, while “Dolmades” is more universally recognized across the Mediterranean and Middle East.
The term “dolmadakia” refers to Greek stuffed vine leaves. It also goes by other names like Dolmas, Dolmades, Dolmathakia, and Dolmathes.
The meaning of the word Dolmadakia” stems from the Turkish verb “dolmak,” which translates to ‘to fill’ or “to stuff.” It is coupled with the Greek suffix “-aki” meaning “little one.”
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History of Dolmadakia
Dolmadakia, also known as Dolmas, is a culinary tradition rich in history, with origins in the Ottoman Empire.
As a result, stuffed grape leaves are part of the culinary culture across the Middle Eastern and Mediterranean regions.
During the Ottoman Empire, grape leaves were abundant, and their preservation in brine made them a convenient and adaptable food source.
The fresh grape leaves could be stuffed with a variety of fillings like rice, meat, and seasonal vegetables.
This dolmadakia recipe is for a meatless or vegetarian version that is made with fresh chopped herbs and rice.
It is sometimes referred to as dolmadakia gialantzi. In Turkish this means “fake,” as it does not have any meat.
Dolmades In Turkey
There are many different variations of dolmades, and the stuffing or filling varies by country and region.
For instance, while exploring the authentic food specialties in Turkey, we enjoyed dolmades stuffed with meat.
And, in an Istanbul cooking class, we learned to make traditional meat-free dolmas that were eaten at the Ottoman palaces.
Regardless of the type of dolmas, they all include wrapping the filling in grape leaves and cooking until tender.
Discovering Dolmadakia in Greece
Throughout our culinary travels in Greece, from Crete and Athens to Santorini, a mezze platter was always part of the culinary tradition.
While the term mezze refers to “finger foods” or “little bites,” typically served as an appetizer, it is much more.
Enjoying a mezze platter is much more than a meal. It is a social invitation to gather and connect over a mix of different flavors and textures.
The dolmadakia or stuffed grape leaves, were always part of the mezze platter.
Delighted by the flavors and eager to learn more, we took a cooking class in Athens and learned how to make this iconic mezze finger food.
We’re excited to share this simple dolmadakia recipe to help you enjoy Greek cuisine and Mediterranean flavors at home.
Dolmadakia Recipe – How To Make Greek Stuffed Vine Leaves at Home
Making Greek stuffed grape leaves is a fun activity to do as a group. Gather around the table and enjoy stuffing and rolling fresh grape leaves.
It is easiest to make this recipe using fresh grape vine leaves that have been preserved in brine. The rest of the ingredients include chopped fresh herbs and rice.
Ingredients For Dolmadakia Recipe
- Grape vine leaves in brine
- Greek extra virgin olive oil
- Onion
- Short grain rice
- Fresh parsley
- Fresh mint leaves
- Fresh dill
- Lemon
- Salt and pepper to taste
AUTHENTIC FOOD QUEST TIP: If you love Greek cuisine and want to make other traditional stuffed recipes, see some of our favorites below.
Dolmadakia Recipe Tips
To bring out the flavors of this Greek dolmadakia recipe, use high-quality Greek extra virgin olive oil and finely chopped fresh herbs.
Using jarred grape leaves, which already come preserved in brine, makes the process of stuffing the grape leaves much easier.
Once you assemble everything in your kitchen, put on some music, get an extra set of hands to help you, and have fun making your own grape leaves.
Where to Find Grape Leaves
The best place to find grape leaves is in the Middle Eastern or Mediterranean section of your local grocery store.
Alternatively, you can also order grape leaves in a vinegar-based brine from Amazon.
Available as jarred grape leaves, their preservation in brine allows them to last for a long time.
How To Wrap Dolmadakia
To make this dolmadakia recipe, start by cutting off the woody stems from the vine leaves and place them aside.
Lay a vine leaf on a clean surface with the shiny side down. Then, place one generous tablespoon or half a tablespoon of the rice mixture onto the end where the stem was.
Begin by folding the stem end over the filling, then fold in the right and left sides.
Gently roll it up to completely encase the filling. Continue this process until all the leaves and rice mixture have been used up.
Is The Rice To Be Raw? Or Precooked?
When preparing the dolmadakia recipe, it’s important to only partially cook the rice.
Start by sautéing the uncooked rice with onion in a pan, then add water. Cover and cook until the rice has soaked up most of the water but is not fully cooked.
After that, add the chopped herbs and lemon juice to the rice mixture. Use this semi-cooked rice blend as the filling to stuff and roll the vine leaves.
How to Store Dolmadakia – How Can I Freeze Greek Stuffed Grape Leaves?
The best way to store freshly prepared Greek stuffed vine leaves is in an airtight container in the refrigerator.
The dolmas or stuffed grape leaves will maintain their full flavors for 3 to 4 days.
For larger batches, you can store a portion of the stuffed fresh grape leaves in a ziplock freezer bag in the freezer section before cooking.
These uncooked stuffed grape leaves can last for up to six months frozen.
What Goes With Dolmadakia
Greek stuffed grape leaves are generally eaten cold or at room temperature as part of an appetizer or meze platter.
Traditionally, they are eaten with tzatziki sauce, which is a blend of Greek yogurt, fresh cucumbers, fresh herbs, and a touch of olive oil.
You can also pair them with plain Greek yogurt or Feta cheese. Mezze platters are typically accompanied by Ouzo or Raki, also known as Tsipouro in Crete.
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Dolmadakia Recipe Substitutes
This Greek stuffed grape leaves recipe is very versatile and easy to customize to your tastes and preferences. Here are a few simple substitutions you can consider.
- Short Grain Rice – We recommend using short grain rice in this recipe. However, it is not available, you can also use medium-grain rice can be used as a substitute.
- Water – Using vegetable broth instead of water can add depth of flavors to the dish. You can entirely or partially substitute water with vegetable broth for a more flavorful outcome.
- Fresh Herbs – Based on your preferences, feel free to adjust the herb ratios. For instance, you can add more fresh dill or fresh mint to the rice mixture.
- Lemons – Using fresh lemons enhances the lemon flavors of the dish. You can use more or less lemons or even freshly grated lemon zest to match your taste preferences.
Dolmadakia Recipe Step by Step Instructions
Prepare Rice Filling
Partially cook the rice until all the water has been soaked up. Mix in chopped herbs and lemon juice. Mix everything together and use this semi-cooked rice mixture as the filling to stuff and roll the fresh vine leaves.
Stuff Grape Leaves
Place a vine leaf on a clean chopping board or surface with the shiny side down. Place approximately one or half a tablespoon of the rice mixture close to the end where the stem was. Begin by folding the stem end over the filling, then fold in the right and left sides until you encase the filling. Continue making these bite-sized stuffed grape leaves until all the rice mixture is used up.
Layer and Cook Greek Dolmades
After layering the large saute pan with vine stems and extra vine leaves, place the stuffed grape leaves tightly next to one another, one by one. Continue adding the stuffed dolmades until you have until you have two to three layers, depending on the size of your pan. Cover the stuffed grape leaves with extra virgin olive oil and water. Place lemon slices on top before cooking over medium heat for about 50 minutes.
Dolmadakia Recipe
Ingredients
- 1 lb grape vine leaves in brine, rinsed and drained
- ¼ cup Greek extra virgin olive oil for filling
- ¼ cup Greek extra virgin olive oil for cooking
- 1 medium onion minced
- 2 cups short-grain rice
- 2 cups water for filling
- 2 cups water (more or less), for cooking
- 1 small bunch parsley
- 1 small bunch fresh mint only leaves
- 1 small bunch dill leaves
- 1 lemon juice freshly squeezed
- 1 lemon sliced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Heat the olive oil in a large deep pan. Once the olive oil is hot, add minced onion to the pan. Saute for about 4-5 minutes over medium heat.
- Add rice to the pan and continue to saute for about 3-4 minutes.
- Pour the water into the pan and season with salt and pepper. Cover with a lid and lower the heat. Once the rice has absorbed all the water, turn off the heat.
- Using a sharp knife, chop fresh mint, dill, and parsley. Add the finely chopped herbs and lemon juice to the half-cooked rice and mix well. Set aside.
- Place one grape vine leaf on a cutting board and trim off the woody stem. Do not throw away the stems, as they will be used later.
- Then place the grape leaf on another chopping board or clean surface, shiny side down.
- Depending on the size of the jarred grape leaves, put one teaspoon or half a tablespoon of the rice mixture where the stem ends.
- First, fold the stem side over the filling. Then fold the left and right sides over the stem side. Roll it by pressing lightly. Repeat this process until you have used all of the rice mixture.
- Place the vine stems and any remaining leaves to layer the bottom of the pot.
- Place the stuffed grape leaves tightly next to each other, one by one, on the bottom layer.
- Place the second layer in the same way with the grape leaves tightly packed. You can also make a third layer depending on the size of the pot you use.
- Pour ¼ cup of extra virgin olive oil and enough water to just cover the stuffed leaves. Place the lemon slices on top of the Greek dolmades.
- Cover the dolmadakia with a small plate upside down to prevent dolmades from moving while cooking then cover the lid of the pot.
- Cook the dolmadakia on medium heat until the water reaches the boiling point for about 4-5 minutes.
- Then reduce the temperature to low heat and cook for about 50 minutes until the water is almost fully absorbed.
- Enjoy your Greek dolmades served warm or at room temperature with a Greek yogurt sauce alongside lemon wedges.
Notes
- When preparing the rice mixture, allow the rice to absorb all the water before adding the finely chopped fresh herbs and lemon juice.
- When folding the stuffed grape leaves, roll tightly while following the instructions for well sealed dolmadakia.
- Layering the bottom of a large pot with leftover vine stems, and any remaining leaves prevents the dolmadakia from sticking and burning while cooking.
- If you are working in large batches, use a large pot so as not to exceed making three layers of Greek stuffed grape leaves.
Nutrition
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Claire is co-founder of Authentic Food Quest and a lover of simple and exquisite cuisine. Since 2015, with her partner, Rosemary, she has been traveling the world as a digital nomad, creating content about local food experiences.
Her advice from visiting 45 countries and more than 240 food cities has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post. She has also co-authored three books, including one in collaboration with Costa Brava Tourism.
An ex-mechanical engineer, Claire is responsible for SEO, keeping the website running, and the fun food & travel videos on YouTube.
When Claire is not eating, she can be found running or cycling. Find out more about Authentic Food Quest
This was such a unique and unexpected recipe that does not disappoint! Easy, delicious and definitely, a new favorite recipe!
Glad to hear, Sara. It is a truly iconic Greek food that’s always a pleaser. Cheers!
What marvelous flavors from the herbs in this Greek Dolmadakia. They are easier to make than I had expected. I know with your directions and video I can make these fabulous dolmadakia myself.
Yay, great to hear, Kathleen. This is an amazing recipe that you can make over and over again.Thanks 🙂
So glad to hear, Kathleen. Thanks for sharing your experience. Cheers
I’ve always wanted to make these, and your step by step photos are super useful, thanks!
Glad to hear, Sue. Can’t wait for you to make the recipe, and do let us know how it turns out. Cheers.
This looks sooo good!! I need to make these asap. Thanks for another great recipe.
You are so welcome, Elizabeth. Keep checking in as we have new recipes coming regularly. Cheers
I had no idea it was actually pretty easy to make dolmadakia at home! These turned out just as good as the dolmas we typically get at our favorite Greek restaurant, and with a little bit of patience we had perfectly rolled dolmas all ready to go!
Such wonderful feedback, Anjali. Glad to hear your dolams were as good as the ones at a Greek restaurant. Indeed, patience is key to success. Cheers