Dolmathes (Dolmas)- Stuffed Grape Leaves
These stuffed grape leaves are a beloved dish, and this recipe has been passed down through my family. Dolmathes are filled with a flavorful mixture of rice, aromatic herbs and spices, and ground meat and then steamed in a lemon broth. Served with a traditional Avogolemeno sauce, you won’t want to miss out on this recipe!
Dolmades, or stuffed grape leaves, are a classic dish that captures the essence of Mediterranean foods. Many variations can be found such as vegetarian and meat-filled. Traditionally served with an avgolemono sauce, they are also tasty dipped in a Tzatziki!
History and Significance
History states that Alexander the Great, King of Macedon, ignited the spread of “thria” which we now know as dolmas or dolmathes. During the Ottoman Empire, this dish became widely popular - a simple yet delicious dish to enjoy.
During this time, the Turkish called them “dolma” derived from the word “dolmek” meaning “to fill.” Vegetarian versions featured solely rice and the additional ingredients with the exclusion of the meat, while the original mixture consisted of rice and meat, both featuring plenty of fresh herbs.
Did you know that prior to using grape leaves, fig leaves were used? Similar to ingredients closely associated with Greek culture and diet regimens such as olive oil and seafood, figs hold a significant value.
What are Dolmades?
The root ‘Dolma’ originated from Turkey, however, stuffed grape leaves can be traced back to ancient Greek times. In the context of my family, grape leaves are filled with a meat mixture (1/2 ground lamb and half ground pork) with rice and some additional ingredients. They are then gently (yet snugly) rolled and steamed. Served either hot or cold, they are topped with a beautiful and vibrant avgolemono sauce. Many variations can be found depending on region and country making their way throughout the states and Mediterranean menus.
How to Make: Ingredients and Steps:
Ingredients -
Filling:
Grape Leaves: Grape leaves in a jar such as Orlando California grape leaves are commonly used. They sit in a brine; when preparing, rinse the excess brine off of the leaves and pat dry with paper towels.
Extra Virgin Olive Oil: I recommend investing in good quality olive oil for its beautiful aromatic smell and taste. Butter can be used as well to help with flavor.
Ground Meat: A 50/50 mixture of ground lamb (or beef) and pork. Ground turkey or chicken can be used for a lighter version, however, this may lead to a drier texture.
Vegan option: Plant-based ground such as Lightlife
Yellow Onion: Carmelizes and adds a subtle sweet undertone.
Dry Rice: I used a wild rice blend in this recipe as my family and I prefer the texture. However, my Yaya used either short or medium-grain white rice. This was mostly due to how the recipe was passed down and taught to her but white rice also yields a sticky texture thanks to the starch content.
Fresh Parsley and Mint: Dry herbs are not a direct alternative and would not be recommended. You can substitute with fresh oregano, thyme, or cilantro if preferred.
Salt and Pepper: To taste
Steps - Filling and Rolling
1. Carefully remove the grape leaves from the jar and gently rinse the excess brine. Pat dry with paper towels and set aside.
2. Parcook dry rice for 10 minutes. In a large pre-heated skillet, add olive oil and diced onion. Saute until golden brown. Next, add the ground meat to the skillet with the onions and cook completely.
3. Add par-cooked rice, freshly chopped parsley, and mint. Season with salt and pepper, mix to combine.
4. Place about 4 to 5 leaves at the bottom of a pot. This will be used for steaming the dolmathes. The leaves serve as a barrier to prevent burning.
5. Lay a grape leaf flat on a clean surface with the stem side facing up. Remove excess stem. Place 1 to 2 tbsp of filling mixture (dependent on leaf size) in the center.
6. Carefully fold over the bottom butt of the leaf and the sides in like an envelope or burrito. Place onto the bottom of the pot with seam side down. Continue until all filling has been used. Arranging each side by side and layering up.
7. Add 2 cups of water, 1 tbsp of butter (optional), and salt. Place a heavy plate on top, with the face of the plate facing down. Simmer for 30 to 40 minutes.
Avogolemeno Sauce:
Eggs:
Lemon: Freshly squeezed lemon juice. You may need to adjust for personal preference or the flavor of lemon.
Dolmathes Broth: Don’t throw away that broth! This broth is full of flavor!
Salt: To taste
Steps -
1. Whisk eggs in a small saucepan or pot. Add juice of 1 lemon and whisk to combine. Slowly pour in the remaining broth from the dolmathes while whisking. Put the pot over low heat whisking continuously to heat and cook the mixture slowly - we do not want curdled eggs.
2. After about 2 to 4 minutes, season with salt. Serve with dolmathes immediately or store for later. Enjoy!
Dolmathes (Dolmas) - Stuffed Grape Leaves
Ingredients
- 1 jar Grape leaves
- 3 tbsp Extra Virgin Olive Oil
- 1 lb Ground meat (1/2 beef or lamb and 1/2 pork, turkey, or vegan option)
- 1 large (220g) Yellow onion
- 1/2 cup (90g) Dry Rice
- 1/4 cup Fresh Parsley
- 1/4 cup Fresh Mint
- Salt and Pepper, To taste
- 3 Eggs
- 1 Lemon, Juiced
- 3/4 cup Dolmathes broth
Instructions
- Carefully remove the grape leaves from the jar and gently rinse the excess brine. Pat dry with paper towels and set aside.
- Parcook dry rice for 10 minutes. In a large pre-heated skillet, add olive oil and diced onion. Saute until golden brown. Next, add the ground meat to the skillet with the onions and cook completely.
- Add par-cooked rice, freshly chopped parsley, and mint. Season with salt and pepper, mix to combine.
- Place about 4 to 5 leaves at the bottom of a pot. This will be used for steaming the dolmathes. The leaves serve as a barrier to prevent burning.
- Lay a grape leaf flat on a clean surface with the stem side facing up. Remove excess stem. Place 1 to 2 tbsp of filling mixture (dependent on leaf size) in the center.
- Carefully fold over the bottom butt of the leaf and the sides in like an envelope or burrito. Place onto the bottom of the pot with seam side down. Continue until all filling has been used. Arranging each side by side and layering up.
- Add 2 cups of water, 1 tbsp of butter (optional), and salt. Place a heavy plate on top, with the face of the plate facing down. Simmer for 30 to 40 minutes.
- Whisk eggs in a small saucepan or pot. Add juice of 1 lemon and whisk to combine. Slowly pour in the remaining broth from the dolmathes while whisking. Put the pot over low heat whisking continuously to heat and cook the mixture slowly - we do not want curdled eggs.
- After about 2 to 4 minutes, season with salt. Serve with dolmathes immediately or store for later. Enjoy!
Notes
See the blog post for ingredients, substitutions, and how to!
The nutritional content provided is just an estimate. Nutritional content may vary based on substitutions and additions you may have made or by brand.
