Elaine's Classic Dolmathes: Deliciously Stuffed Grape Leaves
Experience the rich flavors of Elaine's Classic Dolmathes, a beloved dish that combines the earthy taste of grape leaves with a savory filling of ground meat and rice. This recipe is not only budget-friendly, but it's also packed with nutrients, making it a perfect choice for any health-conscious meal. By preparing these dolmathes from scratch, you'll appreciate the depth of flavor and texture that comes from freshly made ingredients. Whether you prefer an all-beef version or want to incorporate lamb for a heartier taste, this dish can be easily adapted to suit your preferences. If you're lucky enough to have fresh grape leaves available, feel free to use them! Once you get a taste of this delightful dish, you'll never want to settle for store-bought again.
N/A
Servings
154
Calories
10
Ingredients
Ingredients
ground beef
1 lb (raw)
ground lamb
1/2 lb (raw)
rice
1 cup (uncooked)
tomato sauce
16 ounces (canned)
parsley
1 tablespoon (chopped)
Italian seasoning
1 tablespoon (dried)
water
1 cup (for cooking)
grape leaves
16 ounces (jarred)
kosher salt
1 teaspoon (to taste)
black pepper
20 grinds (to taste)
Instructions
1
Begin by removing the grape leaves from the jar and carefully cutting off any stems. To rid the leaves of brine, bring a deep fry pan filled with water to a simmer. Add the grape leaves in batches of 10, allowing them to blanch for about a minute before removing them and placing them on a clean kitchen towel to cool.
2
Line the bottom of a 3-quart pot with 3 to 4 large grape leaves. This will prevent sticking and add flavor to the base of the dolmathes.
3
In a large mixing bowl, combine the ground beef, ground lamb, rice, parsley, Italian seasoning, kosher salt, and black pepper. Mix well until all ingredients are evenly distributed.
4
To assemble the dolmathes, take one grape leaf and place it shiny side down on a flat surface. Spoon a small amount of the meat and rice mixture onto the upper half of the leaf near the stem end. Roll the leaf over the mixture, tucking in the sides as you go to create a neat, secure roll.
5
Place the rolled dolmathes seam-side down in the preparation pot, working from the outer edge towards the center. Once the first layer is packed tightly, begin a second layer on top of the first.
6
After all the filling has been used and all dolmathes are in the pot, cover them with 4 additional large grape leaves to protect the rolls and maintain moisture.
7
Place a small saucer inside the pot to weigh down the dolmathes, then add 1 cup of water over the top. Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and allow to simmer for 45 minutes. The dolmathes should be tender and flavorful once cooked.
Nutrition Information
9g
Fat
8g
Carbs
10g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Elaine's Classic Dolmathes?
They are traditional Greek stuffed grape leaves made with a savory filling of ground meat and rice.
What types of meat are used in this recipe?
The recipe uses a combination of 1 lb of ground beef and 1/2 lb of ground lamb.
How many calories are in a serving of these dolmathes?
There are 154 calories per serving.
How do I prepare the jarred grape leaves?
Remove them from the jar, cut off any stems, and blanch them in batches of 10 in simmering water for about one minute.
What is the purpose of blanching the grape leaves?
Blanching helps to rid the leaves of the brine they were preserved in.
What should I do after blanching the grape leaves?
Place the blanched leaves on a clean kitchen towel to allow them to cool.
How do I prevent the dolmathes from sticking to the pot?
Line the bottom of a 3-quart pot with 3 to 4 large grape leaves before placing the rolls inside.
What ingredients are in the meat and rice filling?
The filling is made from ground beef, ground lamb, rice, parsley, Italian seasoning, kosher salt, and black pepper.
Do I need to cook the rice before mixing the filling?
No, the recipe calls for 1 cup of uncooked rice to be mixed into the filling.
Which side of the grape leaf should face down when rolling?
The grape leaf should be placed shiny side down on a flat surface before stuffing.
Where on the leaf should I place the meat mixture?
Spoon a small amount of the filling onto the upper half of the leaf near the stem end.
How do you properly roll and secure a dolmathe?
Roll the leaf over the mixture while tucking in the sides as you go to create a neat, secure roll.
How should the dolmathes be positioned in the pot?
They should be placed seam-side down, working from the outer edge of the pot towards the center.
Can I make more than one layer of dolmathes in the pot?
Yes, once the first layer is packed tightly, you can begin a second layer on top of the first.
How do I protect the rolls while they are cooking?
Cover the top layer of dolmathes with 4 additional large grape leaves to protect the rolls and maintain moisture.
Why is a saucer placed inside the pot?
A small saucer is used to weigh down the dolmathes so they do not unroll or move during the simmering process.
How much water is added to the pot for cooking?
Add 1 cup of water over the top of the weighted-down dolmathes.
What is the cooking time for the dolmathes?
Bring the pot to a boil, then reduce heat to low and simmer for 45 minutes until tender.
What is the fat content of this dish?
Each serving contains 9g of total fat.
How many grams of protein are in each serving?
There are 10g of protein per serving.
How many carbohydrates are in a serving?
There are 8g of carbohydrates per serving.
Is there any fiber in these stuffed grape leaves?
Yes, there is 1g of fiber per serving.
Can I use fresh grape leaves instead of jarred ones?
Yes, the recipe notes that you can use fresh grape leaves if they are available.
Is this recipe suitable for a budget-conscious meal?
Yes, the recipe is described as budget-friendly and packed with nutrients.
Can I adapt this recipe to use only beef?
Yes, the recipe can be easily adapted to an all-beef version if preferred.
What seasoning is used for the filling?
The filling is seasoned with 1 tablespoon of dried Italian seasoning, kosher salt, and black pepper.
How much parsley is required for the recipe?
The recipe calls for 1 tablespoon of chopped parsley.
What size pot is recommended for this recipe?
A 3-quart pot is the recommended size for assembling and cooking the dolmathes.
What are the benefits of making dolmathes from scratch?
Preparing them from scratch allows for a depth of flavor and texture that store-bought versions cannot provide.
What cuisine does this dish belong to?
This dish is a classic of Greek and traditional Mediterranean cuisine.