Savory Stuffed Grape Leaves (Dolmades)
Experience a taste of Greece with these savory stuffed grape leaves, known as Dolmades. This cherished recipe from the Silver Palate combines tender grape leaves with a mouthwatering filling of lean ground lamb, aromatic herbs, and fluffy rice. Perfect for sharing, these dolmades can be enjoyed warm or cold, making them a versatile dish for any occasion. Inviting family and friends to participate in the rolling process not only brings a sense of togetherness but also makes for a fun culinary adventure that everyone will enjoy. Serve them as an appetizer or a main dish, and delight in this delicious Mediterranean classic!
8
Servings
N/A
Calories
8
Ingredients
Ingredients
Grape Leaves
1 (8 ounce) jar (Drained and rinsed)
Ground Lamb
1 lb (Very lean)
Canned Tomatoes
1 (16 ounce) can (Chopped finely or processed)
Long-Grain Rice
1 cup (Uncooked)
Olive Oil
1/3 cup (N/A)
Green Onions
2 bunches (Chopped)
Mint Leaves
3 cups (Loosely packed and chopped)
Lemon Juice
2 lemons (Freshly squeezed)
Instructions
1
Begin by preparing the grape leaves. Carefully drain the jar, and slowly remove the roll of leaves. Separate them gently, rinsing each leaf under cold water and stacking them carefully to avoid tearing. Once separated, set aside.
2
Next, finely chop the canned tomatoes. You can use a food processor for a smoother texture. In a large mixing bowl, combine the ground lamb, chopped tomatoes along with their liquid, uncooked long-grain rice, olive oil, chopped green onions, and chopped mint leaves. Mix until all ingredients are thoroughly incorporated.
3
To assemble the dolmades, lay a grape leaf on your work surface, with the vein side facing up and the stem pointing toward you. Place about 1 tablespoon of the filling mixture at the base of the leaf. Tuck in the sides and roll the leaf tightly yet gently, allowing for some space for the rice to expand during cooking. Repeat the process with the remaining grape leaves and filling, placing each rolled dolmade seam side down in a large cooking pot.
4
Once all the dolmades are in the pot, squeeze fresh lemon juice over them, then add enough water to nearly cover the rolls. To prevent the dolmades from unfurling while cooking, place a small plate on top of them to weigh them down. Cover the pot and bring the liquid to a boil, then reduce the heat to a simmer. Allow the dolmades to cook for about 1 hour, or until the rice is tender and the lamb is cooked through.
5
Serve the dolmades warm as an appetizer or side dish, or let them cool and enjoy them cold as a refreshing treat. They pair wonderfully with yogurt or tzatziki sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Dolmades?
Dolmades are a classic Mediterranean dish consisting of savory stuffed grape leaves, often filled with meat, rice, and herbs.
What is the main protein used in this Dolmades recipe?
This recipe uses one pound of very lean ground lamb.
Can I serve these stuffed grape leaves cold?
Yes, these dolmades are versatile and can be enjoyed either warm as a main dish or cold as a refreshing appetizer.
How should I prepare the grape leaves from the jar?
Drain the jar and carefully separate the leaves, rinsing each one under cold water and stacking them to prevent tearing.
Do I need to cook the rice before adding it to the filling?
No, the recipe calls for one cup of uncooked long-grain rice which cooks inside the leaves.
What type of tomatoes should I use for the filling?
Use a 16-ounce can of tomatoes, finely chopped or processed in a food processor, including their liquid.
Which side of the grape leaf should face up when rolling?
Lay the grape leaf on your work surface with the vein side facing up and the stem pointing toward you.
How much filling goes into each grape leaf?
Place approximately one tablespoon of the lamb and rice mixture at the base of each leaf.
Why shouldn't I roll the grape leaves too tightly?
You should roll them gently to leave space for the uncooked rice to expand during the cooking process.
How do I keep the dolmades from opening while they cook?
Place them seam side down in the pot and put a small plate on top of the rolls to weigh them down.
What is the total cooking time for the stuffed grape leaves?
Once the liquid reaches a boil and is reduced to a simmer, the dolmades should cook for about one hour.
What liquid is used to cook the dolmades?
The rolls are cooked in a mixture of fresh lemon juice and enough water to nearly cover them.
What are the recommended dipping sauces for this dish?
They pair wonderfully with yogurt or traditional Greek tzatziki sauce.
How many servings does this recipe yield?
This recipe is designed to provide eight servings.
What herbs are included in the filling?
The recipe includes two bunches of chopped green onions and three cups of loosely packed, chopped mint leaves.
Is olive oil included in the filling mixture?
Yes, one-third cup of olive oil is mixed directly into the lamb and rice filling.
How many lemons are needed for the recipe?
You will need the fresh juice of two lemons to squeeze over the dolmades before cooking.
What size jar of grape leaves is required?
The recipe calls for one 8-ounce jar of grape leaves.
What category does this recipe fall under?
It is categorized under Lamb/Sheep recipes and is a Mediterranean classic.
Can rolling dolmades be a group activity?
Yes, inviting family and friends to help roll the leaves makes for a fun and engaging culinary adventure.
How do you stack the leaves after rinsing?
Stack them carefully one by one after rinsing to keep them organized and prevent them from tearing.
Is this a Silver Palate recipe?
Yes, this version of Dolmades is a cherished recipe from the Silver Palate collection.
What should the texture of the rice be when finished?
The rice should be tender, which is achieved after approximately one hour of simmering.
What is the first step in the assembly process?
The first step is placing a grape leaf flat on your work surface, ensuring the veins are facing up.
Are there any specific tags for this recipe?
Tags include dolmades, Mediterranean, Greek cuisine, lamb recipes, and healthy eating.
Should the lamb be cooked before stuffing the leaves?
No, the raw ground lamb is mixed with the other ingredients and cooks while the dolmades simmer.
How do I process the canned tomatoes?
You can either chop them very finely by hand or pulse them in a food processor for a smoother consistency.
What should I do with the stem of the grape leaf?
When laying out the leaf, point the stem toward yourself to make rolling easier.
How is the simmer heat level described?
After bringing the liquid to a boil, you should reduce the heat to a low simmer for the duration of the cooking.
Is this recipe suitable for a main course?
Yes, it is hearty enough to be served as a main dish or a substantial side.