Description
Dolmadakia are tender grape leaves wrapped around a fragrant filling of rice, scallions, and fresh herbs, then gently simmered with olive oil and lemon. This classic Greek mezze is bright, aromatic, and delicious served chilled or at room temperature.
Ingredients
1 jar grape leaves in brine (about 60 leaves) or 50–60 fresh grape leaves
Water for rinsing or blanching
1 cup medium-grain white rice
6 scallions, finely chopped
1/4 cup fresh dill, finely chopped
2 tbsp fresh mint, finely chopped
1/4 cup fennel fronds, finely chopped
1/2 tsp sea salt
Freshly ground black pepper
Juice of 1 lemon (for filling)
1/4 cup extra virgin Greek olive oil (for filling)
1/4 cup extra virgin olive oil (for cooking)
1–2 cups vegetable broth or water
Juice of 1 lemon (for finishing)
Extra grape leaves for lining the pot
Instructions
- Rinse jarred grape leaves under cold water and drain well. If using fresh grape leaves, blanch them in boiling water for 1 minute, then transfer to an ice bath to cool quickly. Drain and set aside.
- In a large bowl, combine the raw rice, chopped scallions, dill, mint, fennel fronds, sea salt, black pepper, lemon juice, and olive oil. Mix thoroughly until the ingredients are evenly combined.
- Lay one grape leaf shiny-side down on a clean surface. Place about 1 teaspoon of filling near the base of the leaf. Fold the bottom over the filling, tuck in the sides, and roll tightly into a small cylinder.
- Repeat the process until all filling and grape leaves are used.
- Line the bottom of a large pot with extra grape leaves to prevent sticking. Arrange the rolled dolmadakia tightly in layers inside the pot.
- Place a heatproof plate upside down on top of the rolls to keep them from unrolling during cooking.
- Pour in enough vegetable broth or water to just cover the dolmadakia. Drizzle olive oil and lemon juice over the top.
- Cover and simmer gently over low heat for 45–60 minutes, until the rice is tender and the grape leaves are soft.
- Remove from heat and allow the dolmadakia to cool in the pot before serving.
Notes
Fresh parsley can be added to the filling for additional herbal flavor.
Extra mint or lemon juice can be used for a brighter, more citrus-forward taste.
Serve with vegan yogurt sauce, tahini-lemon sauce, or lemon wedges.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Dolmadakia are often enjoyed chilled or at room temperature as part of a mezze spread.
If reheating, warm gently in a covered pan with a small splash of water or broth.
- Prep Time: 105 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Simmer
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed grape leaf
- Calories: 45 kcal
- Sugar: 0.4 g
- Sodium: 95 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.6 g
- Protein: 0.8 g
- Cholesterol: 0 mg
