Dolmathakia Stuffed Grape Leaves
Dolmathakia, or stuffed grape leaves, is a classic Greek dish that combines tender grape leaves with a savory and herbaceous rice filling, making it a vegetarian delight packed with Mediterranean flavors. This recipe features a harmonious blend of fresh herbs like parsley, dill, and mint, paired with zesty lemon juice that enhances the dish’s vibrant profile. The stuffing, made with short-grain rice, is gently rolled inside brined grape leaves and simmered to perfection in a fragrant bath of olive oil and vegetable broth. Perfect as an appetizer, side dish, or light mezze, these stuffed grape leaves are best served warm or at room temperature with a drizzle of lemon juice for an extra burst of freshness. A true celebration of Greek cuisine, Dolmathakia is as beautiful to present as it is delicious to eat.
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Ingredients
- 40 pieces Grape leaves (preferably jarred in brine)
- 5 tablespoons Olive oil
- 1 large Yellow onion, finely diced
- 1.5 cups Short-grain rice (e.g., Arborio)
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Fresh dill, finely chopped
- 1 tablespoon Fresh mint, finely chopped
- 2 large Lemon, juiced
- 2.5 cups Water or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Rinse the grape leaves under cold water to remove any brine and set them aside on a clean plate. If the leaves have tough stems, trim them off carefully.
Step 2
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Step 3
Add the rice to the skillet and cook for another 2–3 minutes, stirring frequently to coat the rice in oil.
Step 4
Stir in the parsley, dill, mint, 1 tablespoon of lemon juice, salt, and pepper. Mix well to combine and cook for another 2 minutes. Remove the skillet from heat and let the filling cool slightly.
Step 5
Lay a grape leaf shiny side down on a clean surface. Place 1 heaping teaspoon of the rice filling near the base of the leaf (the stem end). Fold the bottom edges of the grape leaf over the filling, then fold in the sides, and roll it up tightly like a cigar. Repeat with the remaining leaves and filling.
Step 6
Layer any torn or unused grape leaves on the bottom of a large pot to prevent sticking. Arrange the stuffed grape leaves seam side down in a snug single layer. You may need to stack the rolls in layers.
Step 7
Pour the remaining 2 tablespoons of olive oil and the juice of 1 lemon over the stuffed grape leaves. Add enough water or vegetable broth to the pot to just cover the rolls.
Step 8
Place a small plate or lid inside the pot to weigh down the stuffed grape leaves and prevent them from unraveling during cooking.
Step 9
Bring the pot to a simmer over medium heat, then reduce the heat to low. Cover and cook for 40–45 minutes, or until the rice is tender.
Step 10
Remove the pot from the heat and let the stuffed grape leaves cool slightly before serving. Serve warm or at room temperature with extra lemon wedges on the side.
Nutrition Facts
| Serving size | (1487.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1308.7 |
| Total Fat 77.1g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 0mg | 0% |
| Sodium 7730.9mg | 0% |
| Total Carbohydrate 133.4g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 15.6g | |
| Protein 22.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 897.2mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1090.0mg | 0% |
Source of Calories