Mediterranean Stuffed Grape Leaves
Discover the exquisite taste of Mediterranean Stuffed Grape Leaves, lovingly known as dolmades. These delightful bites combine tender grape leaves wrapped around a savory filling of spiced lamb, aromatic herbs, and fluffy rice, creating a harmonious blend of flavors that pay homage to traditional Greek cuisine. Perfect as an appetizer or a main dish, these dolmades are just as delicious served warm or cold from the refrigerator the next day, making them a versatile choice for any occasion. Pair them with tzatziki sauce for a refreshing dip that complements the rich, savory filling perfectly.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Ground Lamb
1 lb (coarsely ground)
Allspice
1 teaspoon
Garlic Cloves
2 (crushed)
Salt
to taste
Black Pepper
to taste (freshly ground)
Chicken Broth
2 cups
Lemon
1 (juiced)
Grape Leaves
30
Yellow Onion
1 cup (chopped)
Long Grain Rice
1 cup
Olive Oil
½ cup
Fresh Italian Parsley
¼ cup (chopped)
Dried Dill
1 tablespoon
Mint
2 tablespoons
Instructions
1
In a large mixing bowl, combine the ground lamb, chopped onion, long grain rice, crushed garlic, allspice, parsley, dill, mint, salt, and freshly ground black pepper. Mix well until all ingredients are evenly combined.
2
Prepare the grape leaves by cutting off the stems carefully. Lay a grape leaf shiny side down on a clean surface. Place about ¾ inch of prepared filling at the broad end of the leaf.
3
Fold the left and right sides of the leaf over the filling, then roll it up tightly toward the tip. Be careful not to wrap too tightly; the rice needs room to expand as it cooks. Place each rolled dolmade seam side down in a heavy-lidded pot lined with some of the smallest grape leaves from the jar.
4
Once the bottom layer is complete, cover with another layer of small grape leaves. Continue layering the remaining dolmades in tight rows, making sure they are snug without being overly tight.
5
To prevent the dolmades from unraveling while cooking, place a heavy plate on top of them. In a separate bowl, whisk together the chicken broth and juice of one lemon, then gently pour the mixture over the dolmades in the pot.
6
Cover the pot and bring it to a gentle simmer over medium heat. Allow to cook for one hour, then remove from heat and let cool for an additional hour with the lid on to keep the leaves from oxidizing and darkening.
7
Serve warm or chilled with a side of tzatziki sauce for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Stuffed Grape Leaves?
Known as dolmades, these are grape leaves wrapped around a savory filling of spiced lamb, aromatic herbs, and fluffy rice.
What is another name for this dish?
This dish is lovingly known as dolmades in traditional Greek cuisine.
What kind of meat is used in the filling?
The recipe calls for one pound of coarsely ground lamb.
How much rice is needed for the recipe?
You will need one cup of long grain rice for the filling.
How many grape leaves does this recipe use?
This recipe uses approximately 30 grape leaves.
What herbs provide the aromatic flavor?
The filling is flavored with fresh Italian parsley, dried dill, and mint.
What type of onion is recommended?
The recipe requires one cup of chopped yellow onion.
How many garlic cloves are included?
Two crushed garlic cloves are added to the meat and rice mixture.
What spices are used for seasoning?
The dish is seasoned with allspice, salt, and freshly ground black pepper.
What liquid is used to cook the dolmades?
A mixture of two cups chicken broth and the juice of one lemon is used for cooking.
How should I prepare the grape leaves before stuffing?
Carefully cut off the stems and lay each leaf shiny side down on a clean surface.
How much filling should I put in each leaf?
Place about 3/4 inch of the prepared filling at the broad end of each leaf.
What is the correct way to fold the leaves?
Fold the left and right sides of the leaf over the filling, then roll it up tightly toward the tip.
Why shouldn't I wrap the grape leaves too tightly?
You must leave room for the rice to expand as it cooks.
How should the dolmades be placed in the pot?
Place each rolled dolmade seam side down in tight rows inside the pot.
How do I prepare the bottom of the pot?
Line the bottom of a heavy-lidded pot with some of the smallest grape leaves from the jar.
How do I prevent the dolmades from unraveling during cooking?
Place a heavy plate on top of the dolmades inside the pot to keep them secure.
What is the total simmering time?
The dolmades should simmer for one hour over medium heat.
Why should I let them cool in the pot with the lid on?
Cooling them with the lid on for one hour prevents the leaves from oxidizing and darkening.
Can I serve stuffed grape leaves warm?
Yes, they can be served warm immediately after the cooling period.
Are dolmades good served cold?
Yes, they are just as delicious served cold from the refrigerator the next day.
What is the best dipping sauce for this recipe?
Tzatziki sauce is the perfect refreshing dip to pair with these savory dolmades.
Is there olive oil in this recipe?
Yes, the recipe includes 1/2 cup of olive oil.
Can this be served as a main dish?
Yes, these are versatile enough to be served as either an appetizer or a main dish.
Which cuisine does this dish belong to?
This recipe is a staple of Mediterranean and Greek cuisine.
How many ingredients are in this recipe?
There are 14 ingredients used to make these Mediterranean Stuffed Grape Leaves.
How much allspice is used?
One teaspoon of allspice is used to season the meat mixture.
What side of the grape leaf faces the filling?
The filling is placed on the dull side, as the leaf is laid shiny side down.
Can these be made ahead of time?
Yes, since they can be served cold, they are excellent for making in advance.
What is the purpose of the chicken broth?
The chicken broth provides the moisture needed for the rice to cook and adds flavor to the leaves.