Greek Stuffed Grape Leave Dolmades Recipe

Greek Stuffed Grape Leave Dolmades Recipe - Many call it Dolmades, dolma dolmas, or sarma, however you say it, they are delicious made with grapes leaves, short grain rice, herbs like, fresh dill, parsley and mint. With onion, garlic, extra virgin olive oil, and lemon juice.  Its a lovely fresh flavor served cold as an appetizer mezza, or eat as a main dish. Greek foods are lovely and most of the Greek recipe are not that difficult to make. It may be a little time consuming but over all not difficult.  Its addictive so do make plenty.  Grape leave can be purchased from your local ethnic markets that are in brine, or if you have a grape bush at home then pick the young grape leaves, and blanch them in salt water before stuffing them with the filling. Cooking this recipe is not difficult and can be fun to do with your kids. Vegan / Vegetarian Recipe.

Instructions:

1) In a small pot, heat the olive oil and add the onions saute for 5 minutes until translucent, then add the garlic and saute for 1 minute with the onion mixture.

2) Add the green peppers, season with salt, black pepper and red pepper to taste. Cook for 3 minutes.

3) Then add the rice, and mix together with the onions mixture and cook for 5 minutes.

4) Add the chopped dill, mint, parsley, tomatoes, and lemon juice. Cook for 15 minutes on low heat. Mix regularly so that it does not stick.

5) The easiest way to make this recipe is to purchase store bought grape leaves that are in brine.  But if you would prefer using fresh grape leaves, simply boil some water with salt, and blanch in batches the grape leaves for about 10 minutes. 

6) Take 1 grape leaf, and place 1 tablespoon of the rice mixture from the top, bring in the sides, and then roll to make a cigar shape. Make a firm role.

7) After rolling several grape leaves, place them in the bottom of another medium size pot, side by side, first place in one layer, then start adding onto another layer.

8) Place the unused grape leaves ontop and pour the water and 1/4 cup of lemon juice.

9) Cook under low heat at a simmer for about 20 to 30 minutes.

10) Once the water is evaporated, remove from heat and allow to cool to room temperature. 

11) It is best served cold.  This recipe can be made several days ahead of time. Serve Cold.

Ingredients: 
  1. 1 cup short grain rice
  2. 1/2 cup pure olive oil
  3. 2 large onions chopped
  4. 4 cloves of garlic chopped
  5. 1 tablespoon salt
  6. 1/2 teaspoon black pepper
  7. 1/4 teaspoon red pepper
  8. 1/2 cup diced green peppers
  9. 1/2 cup fresh lemon juice
  10. 1/2 cup chopped fresh parsley
  11. 1/2 cup chopped fresh dill
  12. 1/2 cup chopped fresh mint
  13. 6 large tomatoes, diced
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