Dolmadakia Recipe
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.
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Servings: 60 Stuffed Vine Leaves (depending on vine leaves sizes)
Calories: 2909kcal
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
Calories: 2909kcal | Carbohydrates: 406g | Protein: 58g | Fat: 129g | Saturated Fat: 19g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 83g | Sodium: 1230mg | Potassium: 2673mg | Fiber: 69g | Sugar: 37g | Vitamin A: 125068IU | Vitamin C: 130mg | Calcium: 1844mg | Iron: 21mg
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