Mama’s Dolmadakia

Dolmadakia, also known as Dolmades, are grape leaves stuffed with a savory mixture of rice, herbs, and sometimes ground meat. These bite-sized delicacies are often served as appetizers or as part of a meze (small plates) spread. The vegetarian version, known as “Dolmadakia Yialantzi,” is especially popular and is served cold, often with a drizzle of olive oil and a squeeze of lemon.

Ingredients

Grape Leaves:

  • 1 jar (about 50) grape leaves, rinsed well (if using fresh leaves, blanch them in boiling water for a few minutes until tender)

Stuffing:

  • 1 cup uncooked rice (short or medium grain, like arborio)
  • 1 onion, finely chopped
  • 2-3 spring onions, finely chopped
  • ½ cup olive oil (plus extra for drizzling)
  • 1 tablespoon pine nuts (optional)
  • 1 tablespoon raisins (optional)
  • Fresh herbs: ¼ cup dill, ¼ cup parsley, ¼ cup mint, finely chopped
  • Juice of 2 lemons (plus more for serving)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup water or vegetable broth

Instructions

Prepare the Stuffing:

  1. Heat half of the olive oil in a large pan over medium heat. Add the chopped onions and spring onions, and sauté until soft and translucent.
  2. Add the pine nuts and raisins (if using) and cook for another minute.
  3. Stir in the rice and sauté for a few minutes until it’s well coated with the oil and slightly translucent.
  4. Add the chopped herbs, salt, and pepper. Pour in the water or broth and simmer until the rice absorbs most of the liquid but is still undercooked (about 10 minutes). Remove from heat and let it cool slightly.

Stuff the Grape Leaves:

  1. Lay a grape leaf on a flat surface, shiny side down. Place a teaspoon of the rice mixture near the stem end of the leaf.
  2. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end, making sure not to overstuff as the rice will expand during cooking.
  3. Repeat with the remaining leaves and stuffing.

Cook the Dolmadakia:

  1. Line the bottom of a large pot with extra grape leaves to prevent sticking.
  2. Arrange the stuffed grape leaves seam-side down in the pot, snugly packed in layers.
  3. Drizzle the remaining olive oil and the juice of 1 lemon over the dolmadakia.
  4. Place a plate on top of the grape leaves to keep them from unrolling during cooking.
  5. Add enough water or broth to just cover the leaves.
  6. Cover the pot with a lid and simmer on low heat for about 40-50 minutes, or until the grape leaves are tender and the rice is fully cooked.

Serve:

  • Let the dolmadakia cool slightly in the pot. Serve them warm or cold, drizzled with extra olive oil and a squeeze of fresh lemon juice.
  • They can be served with yogurt or tzatziki on the side.

Dolmadakia are a delicious and fragrant dish that showcases the bright flavors of Greek cuisine. The vegetarian version is perfect as a light appetizer, while the addition of ground meat can make it a more substantial meal. They are great for making ahead of time, as the flavors only improve after sitting for a while!