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Greek·Greece · Thrace·Main Courses
Ντολμαδάκια | Dolmadakia
Tender stuffed grape leaves with a tangy rice and herb filling.
160 min total (prep 40 · cook 60)· Serves 8· Intermediate·New
A beloved staple on Greek tables, these vine-wrapped morsels are often served as part of a meze platter during family meals.
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Method
- 1Rinse vine leaves and cook rice until just al dente.
- 2Sauté chopped onion in olive oil till translucent, mix with rice and herbs.
- 3Wrap small spoonfuls of rice mixture in each vine leaf, tucking in ends.
- 4Pack tightly in a pot, drizzle with olive oil and lemon juice, and simmer gently.
- 5Allow to cool before serving to firm up the rolls.
Chef's tips
- Use fresh vine leaves, but canned ones work in a pinch.
- Roll tightly to avoid unrolling during cooking.
The story
A beloved staple on Greek tables, these vine-wrapped morsels are often served as part of a meze platter during family meals.
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