🍃 Dolmades
Dolmades are the Greek version of stuffed vine leaves: small, tight rolls filled with rice and plenty of fresh herbs such as dill, mint and parsley, simmered in lemon juice and olive oil. They taste bright, tangy and herby, with a tender bite. They are served cool or at room temperature as a meze, often alongside olives and salads.
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
- 250 g short-grain rice
- 2 onions, finely chopped
- 1 bunch parsley, chopped
- 1 small bunch dill or mint, chopped
- 2 lemons, juiced
- 80 ml olive oil
- 500 ml water
- Salt and pepper
Method
- Soften the onions in half the olive oil, then stir in the rice, herbs, salt and pepper.
- Place a leaf vein-side up, add a teaspoon of filling, fold in the sides and roll tightly.
- Line a pot with a few leaves and pack the rolls in snug layers.
- Pour over the water, lemon juice and remaining oil, weigh down with a plate and simmer covered for 50 minutes.
- Cool in the pot and serve at room temperature with lemon wedges.
How to make it lighter
- Cut the olive oil back to 2–3 tbsp; 1 tbsp oil ≈ 120 kcal.
- Count your rolls: 5–6 pieces make a typical appetizer portion.
- Serve with a large salad of tomato and cucumber to round out a light meal.
History
Stuffed vine leaves are shared by the cuisines of Greece, Turkey and the wider eastern Mediterranean. In Greece the meat-free, oil-based version is especially popular during Lent and in summer.
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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 →