Dolmades Recipe

Name: Dolmades Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 35 dolmades
Ingredients: 400 g vine leaves; 500 g beef mince; 1 red onion; 3 tablespoon parsley; 3 tablespoon Dill; 1 tablespoon mint; ¼ cup long-grain rice; 3 tablespoon olive oil; 1 tablespoon salt; 1 tablespoon pepper; 2 ½ cups water; 2 tablespoon olive oil; 2 eggs; Juice of 1 lemon

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings
35 dolmades
Calories
75 kcal
Course
Main Course
Cuisine
Greek

Dolmades Recipe

Elizabeth Reed

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Dolmades – (stuffed vine leaves) – an easy step by step tutorial showing how to make one of Greece's tastiest dishes. Put those vine leaves to good use!

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Ingredients

Servings

For the dolmades:

400 g vine leaves in brine, rinsed, drained and patted dry
500 g beef mince
1 red onion grated or finely chopped
3 tablespoon parsley finely chopped
3 tablespoon Dill finely chopped
1 tablespoon mint finely chopped
¼ cup long-grain rice
3 tablespoon olive oil
1 tablespoon salt
1 tablespoon pepper
2 ½ cups water
2 tablespoon olive oil

For the avgolemono:

2 eggs
Juice of 1 lemon

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Instructions

Line the base of a medium to a large-sized pot with vine leaves and set aside.
Combine the meat, onion, herbs, rice, olive oil and seasoning in a bowl and mix to combine thoroughly.
Have your vine leaves, meat mixture, pot and everything ready to get rolling.
To make dolma, lay a vine leaf (stem side facing you) on a clean bench and place a tablespoon of the meat filling in the centre of the leaf.
Fold up the sides into towards the centre and proceed to roll
Roll neatly into a parcel, ensuring everything is tucked in. Perfect! Repeat for the remaining vine leaves until all the dolmades are completed.
Stack neatly in layers (seam side down) in the pot you preppped earlier, drizzle with olive oil and place a plate (obviously one that will fit your pot!) on top of the dolmades. Place on a medium to high heat, add the water and allow to cook for approx. 45 mins until the leaves are tender.
Once cooked, beat the eggs and lemon juice and temper this mixture by adding a few ladles of the cooking liquid from the dolmades. Whisk thoroughly and add to the pot. Shake the pot a few times, allow to rest for 5 mins before serving.