Traditional Greek Stuffed Grape Leaves (Dolmades)
Dolmades, a cherished recipe passed down through generations, reflect the flavors of Greece with their savory filling of ground meats and aromatic herbs, all wrapped in tender grape leaves. This dish not only showcases the rich culinary heritage of Greek cuisine but also highlights the gentle balance between comfort and sophistication. Served warm, often accompanied by a zesty lemon egg sauce, Dolmades are perfect for family gatherings, festive occasions, or simply to enjoy at home. Prepare to embark on a delightful culinary journey as you savor each bite of these delectable stuffed grape leaves, filled with love and tradition.
20
Servings
175
Calories
12
Ingredients
Ingredients
Grape leaves
1 (8 ounce) jar (Drained, rinsed, and dried (about 25 leaves))
Ground round
1 lb (Ground beef, raw)
Ground lamb
1 lb (Ground lamb, raw (can substitute with ground round if needed))
Salt
To taste (Seasoning)
Pepper
To taste (Seasoning)
Fresh parsley
1 tablespoon (Minced)
Tabouli mix
1 (4 ounce) box (Or use 1 cup of raw rice if Tabouli is unavailable)
Onion
1 (Finely chopped, preferably mild sweet onion)
Garlic clove
1 (Crushed or pressed)
Chicken broth
3 (16 ounce) cans (Or substitute with water)
Lemons
4 (Squeezed, or use equivalent lemon juice)
Eggs
4 (Beaten)
Instructions
1
Drain, rinse, and dry the grape leaves carefully. Set them aside.
2
In a large mixing bowl, combine the ground round, ground lamb, salt, pepper, minced parsley, finely chopped onion, crushed or pressed garlic, and Tabouli mix (or raw rice). Mix well until all ingredients are evenly incorporated.
3
Prepare the grape leaves for rolling: Lay one leaf stem-side up on a clean surface. Place approximately 1 rounded tablespoon of the meat mixture near the stem end of the leaf.
4
Carefully fold the stem up over the filling, then fold the sides over the mixture. Roll tightly but not too firm, ensuring the filling is secured without tearing the leaf. You may use a toothpick to keep the rolled leaves intact.
5
Place the rolled dolmades snugly in a large pot. If you run out of grape leaves, form any remaining meat mixture into small balls and add them to the pot as well.
6
Once all dolmades and meatballs are prepared, cover them with chicken broth. Ensure the leaves are submerged; add water if necessary.
7
Bring the broth to a gentle boil, then reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the dolmades are tender.
8
After cooking, carefully remove about 1 quart of broth from the pot and allow it to cool slightly.
9
In a separate bowl, beat the 4 eggs until frothy. Gradually incorporate the lemon juice, mixing well.
10
Slowly add the warmed broth to the egg and lemon mixture, one ladle at a time, while continuing to beat to avoid scrambling the eggs.
11
Gently pour the egg and lemon mixture back into the pot with the dolmades. Cover the pot and turn off the heat.
12
Let sit for about 10 minutes to allow the flavors to meld.
13
Serve warm, enjoying the tartness and richness of the dish. Feel free to adjust the number of eggs and the amount of lemon to your taste.
14
Any leftover broth can be used to make Avgolemono soup, a delicious egg-lemon soup.
Nutrition Information
10g
Fat
15g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Dolmades?
Dolmades are traditional Greek stuffed grape leaves, typically filled with a savory mixture of ground meats, aromatic herbs, and grains.
What kind of meat is used in this Dolmades recipe?
This recipe uses a combination of 1 lb of ground round (beef) and 1 lb of ground lamb.
Can I substitute the ground lamb?
Yes, if ground lamb is unavailable, you can substitute it with additional ground round.
How should I prepare the grape leaves before stuffing them?
You should drain the jar of grape leaves, rinse them thoroughly, and dry them carefully before starting the assembly process.
What type of grain is used for the filling?
This recipe calls for a 4-ounce box of Tabouli mix, but you can use 1 cup of raw rice as an alternative.
How much filling should I put in each grape leaf?
Use approximately 1 rounded tablespoon of the meat mixture for each leaf.
Which side of the grape leaf should the filling be placed on?
Lay the leaf stem-side up on a clean surface and place the filling near the stem end.
What is the best way to roll the Dolmades?
Fold the stem up over the filling, fold the sides over, and roll tightly but not too firm to avoid tearing the leaf.
How do I keep the rolled grape leaves from unfolding?
You can use a toothpick to keep the rolled leaves intact and place them snugly in the pot to prevent them from moving.
What should I do if I run out of grape leaves but have extra meat?
You can form the remaining meat mixture into small meatballs and cook them in the pot along with the dolmades.
What liquid is used to cook the Dolmades?
The recipe uses three 16-ounce cans of chicken broth. You can use water if you prefer.
How long do the Dolmades need to simmer?
They should simmer for about 30 minutes or until the leaves and filling are tender.
What is the lemon egg sauce called?
The sauce is a traditional Greek Avgolemono, made from eggs, lemon juice, and warm cooking broth.
How do I prevent the eggs from scrambling when making the sauce?
Slowly add the warmed broth to the egg and lemon mixture one ladle at a time while constantly beating the mixture.
How many eggs are needed for the sauce?
This recipe uses 4 eggs to create the frothy lemon sauce.
How many lemons are required for this recipe?
You will need 4 lemons, squeezed for their juice.
Should the Dolmades be served hot or cold?
This specific recipe recommends serving them warm to enjoy the richness of the egg-lemon sauce.
How many servings does this recipe yield?
This recipe makes approximately 20 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 175 calories, 10g of fat, 15g of carbohydrates, and 10g of protein.
What can I do with leftover cooking broth?
Any leftover broth can be used to make Avgolemono soup, a delicious traditional egg-lemon soup.
What kind of onion works best for the filling?
A mild sweet onion, finely chopped, is preferred for this recipe.
Is there garlic in these Dolmades?
Yes, the recipe includes 1 crushed or pressed garlic clove for flavor.
How much parsley should be added?
Use 1 tablespoon of minced fresh parsley.
Can I adjust the tartness of the dish?
Yes, feel free to adjust the number of eggs and the amount of lemon juice to suit your personal taste preferences.
How many grape leaves are typically in an 8-ounce jar?
An 8-ounce jar usually contains about 25 grape leaves.
Should the meat be cooked before stuffing?
No, the ground beef and lamb are mixed raw with the other ingredients and cook while the dolmades simmer.
What should the heat setting be for simmering?
Bring the broth to a gentle boil first, then reduce the heat to low and cover the pot.
How long should the dish sit after adding the sauce back to the pot?
Let the dish sit for about 10 minutes with the heat off to allow the flavors to meld.
Are Dolmades suitable for festive occasions?
Yes, they are considered a sophisticated dish perfect for family gatherings and festive celebrations.
What makes this recipe traditional?
This recipe is passed down through generations and uses authentic Greek ingredients like grape leaves, lamb, and Avgolemono sauce.