🍃 Dolmades with Minced Beef
Dolmades me kima are Greek vine leaves stuffed with a mixture of rice and minced beef, seasoned with fresh herbs and simmered in a light tomato broth. The result is heartier than the meat-free version: tender leaves, a juicy, savory filling and a tangy sauce. They are served warm as a main course or a substantial meze, often with a fresh salad.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 40 grape leaves in brine, rinsed
- 400 g lean minced beef
- 150 g short-grain rice
- 1 onion, grated
- 3 tomatoes, grated
- 1 bunch dill and parsley, chopped
- 2 tbsp olive oil
- 400 ml water
- Salt and pepper
Method
- Mix the beef, rice, onion, herbs, half the tomato, salt and pepper.
- Fill each leaf with a heaped teaspoon of the mixture and roll tightly.
- Pack the rolls seam-side down in a pot lined with a few leaves.
- Add the remaining tomato, oil and water, weigh down with a plate and simmer covered for 60 minutes.
- Rest for 10 minutes and serve warm with the pan juices.
How to make it lighter
- Use lean minced beef and cut the oil to 1 tbsp for the pot.
- Make the rolls smaller and serve 6–8 pieces with a big green salad.
- Skip extra starchy sides; the rice already makes the dish filling.
History
Meat-filled vine leaves are eaten in Greek homes alongside the oil-based meat-free kind. In Greece they are often finished with egg-lemon sauce, while tomato-based versions are common in everyday cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →