Stuffed Vine Leaves (Dolmades): Try your hand at making Dolmades, a dish of stuffed vine leaves that’s a staple in Greek cuisine.

Dolmades, or stuffed vine leaves, are much more than a dish – they're an embodiment of Greek culinary tradition. If you've been searching for the authentic taste of the Mediterranean, or simply wish to delve deeper into the heart of Greek cuisine, look no further. Mezetaki invites you on this journey of creating and savouring one of Greece's most beloved dishes.

Stuffed Vine Leaves (Dolmades): Try your hand at making Dolmades, a dish of stuffed vine leaves that's a staple in Greek cuisine.

Dolmades
Dolmades

Greece, with its deep azure seas and sun-kissed landscapes, isn’t just about the sceneries. Its cuisine tells a tale as old as time, narrated through dishes that are both simple and deeply satisfying. Among the array of these flavoursome dishes, Dolmades stands out, not just for its taste, but for the tradition it carries.

The Origin of Dolmades
The name ‘Dolma’ comes from the Turkish verb ‘dolmak’ meaning ‘to be stuffed’. Although the dish has roots in many cultures, it’s deeply entwined with Greek tradition. Every household in Greece, from the heart of Athens to the tranquil islands, has its own rendition of this classic.

The Essence of the Dish
At its core, Dolmades are vine leaves, typically grape, that are stuffed with a mix of rice, herbs, and often minced meat. They are then rolled into small cylindrical parcels and cooked to perfection. Every bite of Dolmades transports you straight to a Greek family’s table, where laughter, love, and good food are in abundance.

How to Make Dolmades
While the idea of making Dolmades might seem a tad intimidating, it’s actually a lot simpler than it sounds. And the effort is absolutely worth it!

Ingredients:

Fresh vine leaves (about 40-50)
1 cup of long-grain rice
1 onion, finely chopped
1/2 cup of olive oil
1/4 cup of fresh lemon juice
A bunch of fresh dill, finely chopped
A bunch of fresh mint, finely chopped
Salt and pepper, to taste
Optional: 200g minced beef or lamb

Method:
Preparation of the Leaves: First, wash the vine leaves thoroughly. Then, blanch them in boiling water for 2-3 minutes until they soften. Drain and set aside to cool.
Preparing the Filling: In a large bowl, mix the rice, onion, half of the olive oil, herbs, lemon juice, and seasoning. If you’re adding meat, fold it in now.
Rolling the Dolmades: Lay a vine leaf flat, vein side up. Place a teaspoon of the filling in the centre. Fold in the sides and roll tightly. Repeat for the remaining leaves.
Cooking: In a large pot, arrange the rolls seam side down, ensuring they are packed tightly to prevent them from opening while cooking. Drizzle with the remaining olive oil and add enough water to just cover the rolls. Place a plate on top to weigh them down and then cover the pot with a lid. Cook on a low heat for about 50 minutes until the rice is cooked and the leaves are tender.
Serving: Serve your Dolmades warm with a slice of lemon and enjoy!

Tips for Perfect Dolmades:

Ensure you don’t overfill the vine leaves, as the rice expands during cooking.
If you prefer a more citrusy taste, feel free to add more lemon juice or zest.
The addition of minced meat is optional. For a vegetarian version, simply omit it.

Discover the Taste at Mezetaki

Here at Mezetaki, we have a profound respect for traditional recipes and the stories they hold. By sharing this with you, we hope to not just offer a delightful dish but also a slice of Greek culture. Whether you’re dining with us or experimenting in your own kitchen, there’s a special bond that forms when we share food.