GREEK STUFFED GRAPE LEAVES

In essence, Greek dolmadakia are more than just a dish – they’re a celebration of the vibrant flavors, rich history, and communal spirit of Greek cuisine.

Whether enjoyed as a simple appetizer or as part of a lavish feast, each bite of these savory parcels offers a taste of Greece’s culinary heritage and a reminder of the joy that comes from sharing good food with loved ones.

Shop the ingredients

2 cups long grain rice
1 onion, finely chopped
2 scallions finely chopped
1/2 cup. fresh dill
1/2 cup. fresh mint
Juice of 1 lemon
1 Jar grape leaves
1 cup olive oil

Salt and pepper to taste

Water, as needed

Directions

.In a large saucepan heat half of the oil olive and sauté the rice, onion, scallions, dill, and mint for about 5 minutes, or until onion is soft.
Season with salt , pepper and remove from heat.

Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf.
Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot.

Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining olive oil and lemon juice.

Cover pot , add water if needed, and simmer for about 30 to 40 min (do not boil, because this will make the stuffing burst out of the leaves).

Remove from heat, Transfer to serving dish and serve Dolmathes with Greek yogurt .