Probably, the Greek dolmades are the most worldwide famous stuffed grape leaves rolls! These delicious roulades filled with a traditionally vegan mix of rice, onions, and herbs, are popular, with some variations, not only in Greece, but also in several other regions of the Middle Eastern, Turkic, and Balkans areas. I love to serve Dolmades as an appetizer, or into a selection of small plates for my parties. Here the recipe and the history of Dolmades!
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ORIGIN OF DOLMADES
The origin of Dolmades (sing. Dolma) is ancient and unknown. Rolls made with grape leaves and stuffed with various ingredients are present into the cuisines of the Turkic, Balkans, and Middle Eastern areas.
Likely, the term Dolma derives from the Turkish word Dolmak (that means “to fill”) and describe plenty of different recipes that have in common a vegetable leaf rolled and filled with different stuffing.
Dolmades are a symbol of conviviality and protagonist of the Meze (or Mezze): a traditional meal composed by dozen small plates traditional in Greece, Balkans, North Africa, and the Middle East.
During the Meze, the tablemates share the dishes symbolizing generosity and sympathy for their fellows.
GRAPE LEAVES PROCESSING
The grape leaves need a particular process to become edible.
The Leaves are rinsed thoroughly, then poached into boiling water a few minutes until tender enough to be easily rolled.
After that, the leaves are immersed in a bath of iced water to preserve the color and stop the cooking.
The grape leaves are then preserved into a brine composed by salt and water.
STUFFED GRAPE LEAVES VARIATIONS
Depending on the country these stuffed rolls have different names and ingredients.
The Sephardic Jews call them Yaprakes Finos: grapeor morus leaves stuffed with rice, pine nuts, tomatoes, and onions.
In Iran is traditional to prepare rolls called Dolma Bargh, grape leaves stuffed with rice, bulgur, peas, cilantro, and spices.
In Armenia, the stuffed grape leaves are called Yalachi Sarma and filled with rice, parsley, tomatoes, and cinnamon.
GREEK DOLMADES
Likely, the Greek Dolmades are the most famous stuffed grape leaves (or rarely cabbage leaves).
The classic stuffing of Greek Dolmades is traditionally vegan and composed of rice, onions and mixed herbs.
On the other hand, traveling In Greece, I often tasted exquisite variations.
For instance, in Thessaloniki, I recently ate Dolmades stuffed with grilled sardines: delicious!
Dolmades stuffed with grilled sardines – Sempriko Restaurant – Thessaloniki
TIPS AND SUGGESTIONS
GRAPE LEAVES – to roll a standard size dolma you need of a large grape leaf. Often the canned grape leaves are smaller than needed, so consider to overlap partially two leaves rolling them together around the stuffing.
FILLING – As I said, the typical dolmades filling is vegan. The choice of the herbs is critical; the most traditional are mint, dill, parsley, and coriander. I suggest you to use all of them to create a delicious mixture of flavors.
SERVING – Serve dolmades warm or at room temperature, as an appetizer along with tzatziki or other sauces.
STORING – Store the Dolmades into an air-tight box and place into the fridge up to 3 days.
GREEK DOLMADES RECIPE
Probably, the Greek dolmades are the most worldwide famous stuffed grape leaves rolls! These delicious roulades filled with a traditionally vegan mix of rice, onions, and herbs, are popular, with some variations, not only in Greece, but also in several other regions of the Middle Eastern, Turkic, and Balkans areas. I love to serve Dolmades as an appetizer, or into a selection of small plates for my parties. Here the recipe and the history of Dolmades! The writers and publishers of this blog are not nutritionists or registered dietitians.
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GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!
Ingredients
Instructions
ONIONS AND GARLIC
RICE STUFFING
DOLMADES ROLLS
COOKING DOLMADES
SERVING DOLMADES
Nutrition Information
Yield
8
Serving Size
1
Amount Per Serving
Calories 369Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 80mgCarbohydrates 77gFiber 2gSugar 2gProtein 8g
Did you like these recipes? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy π
I have been looking for a recipe for stuffed grape leaves (I am growing some in my garden), and what a nice surprise to find it here, so I know it is authentic. Plus it even tells me how to preserve, in a brine, thank you! Now I just need the tzatziki recipe, please?
Hi Donna, I’m glad you liked my post and I’m looking forward to knowing if I’ll like dolmades as well!
About the leaves preserving, I suggest you to follow the USDA canning guidelines in order to avoid any food borne risks: http://nchfp.uga.edu/publications/publications_usda.html
Happy cooking π
F.
Great recipe- worked really well, and also very informative. Great photos !
Thank you Christina!
Happy cooking π
F.
Did I miss where the garlic comes in to play? I would think at the end of cooking the onions?
Hi Kbs,
You want to mince the garlic along with the spring onions, and pour them in the saucepan as described in the first step.
Happy cooking π
F.
Great Greek food and memories
Thank you Coetzee!
Happy cooking π
F.
looks soooo delicious: the herbs, is it 4 tbsp for each herb or 4 tbsp total of the 4 herbs dill, parsley, mint , coriander
Thank you Brenda!
It’s 4 tbsp total
Happy cooking π
F.
So happy to have stumbled on to your site! I have always wanted to make homemade dolmades! Are the instructions the different if you use fresh grape leaves versus grape leaves that come from a jar?
Thanks Lindi!
In the post I also describe the process starting from fresh leaves, but honestly I ever made dolmades with processed grape leaves.
Happy cooking
F.
Dolmades have been a part of my kitchen servings for many years but I have never made them with fresh leaves. Since we have a grape arbor I will try that this weekend using your reciepe..
Nice!
Consider that in my recipe I use grape leaves in brine, so if you prefer to use fresh leaves, you want to find out more information about the ammount of salt, the timing, etc.
Happy cooking π
F.
Iβm thinking of trying the grape leaf recipe
Nice!
Happy cooking Wes π
F.
YUM
Itβs going to be fun playing with this recipe using other combos….this one was grrrreat! Iβll loved picking leaves off my grape vines! Thanks for a recipe (finally) that worked!
Thank you Jinny,
I’m glad you liked my recipe π
Happy cooking!
F.