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Dolmades

With a name that comes from a Turkish word meaning “to fill,” dolmades, or dolmas, are a Mediterranean finger food often served as part of meze platters of appetizers, as one of three or four—or even 10—small dishes of vegetables, cheeses, meats, fruits, and sauces. Dolmades are a must-have for meze on both sides of the Atlantic. As a meze, they are often served cold with olive oil. Presented warm and in substantial quantity, dolmades can also serve as a main dish. In Greece, dolmades are typically made with a minced lamb filling; in the United States, meatless preparations in the Turkish and Iranian style are more common. Greek dolmades are traditionally served with an egg-and-lemon avgolemono sauce; this recipe uses a drizzle of lemon juice and olive oil for a similar flair.

Recipe Servings: 6

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 36–40 fresh grape leaves
  • 1½ cups long-grain rice, cooked 
  • Handful finely chopped fennel leaves
  • 1 tsp cumin, ground and heated slightly in a dry pan to release its aRoma
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 2 green onions, finely chopped
  • Juice of 2 lemons
  • ¼ cup Greek olive oil

Directions

  1. Combine the rice, fennel, cumin, pepper, salt, and onions in a medium bowl, mixing thoroughly. Set aside.
  2. Bring water to a boil in a medium saucepan, add the grape leaves, and boil them for 2–5 minutes.
  3. Transfer the grape leaves to a cold water bath, drain, and pat dry with paper towel.
  4. Position each of the grape leaves glossy side down, with the stems facing outward.
  5. Place a teaspoon of the rice and herb filling in the center of each.
  6. Fold each of the leaves over on itself, first on one side and then the other. Then roll into a cylindrical bundle, with the glossy side of the grape leaf facing outward. Repeat until all are used.
  7. Line a shallow pan with grape leaves, and place the filled and rolled leaves within.
  8. Pour the juice of 1 lemon over all, add enough water to cover the stuffed leaves halfway, and drizzle on a little of the olive oil.
  9. Place them in a shallow pan lined with a layer of grape leaves (to prevent burning).
  10. Simmer the pan over low heat for 10–15 minutes.
  11. Serve hot or cold, topped with the remaining lemon juice and olive oil.

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