How to Make Greek Dolmades

Stuffed vine leaves or Dolmades, is a Greek appetizer. If made in a clay pot, Dolmades will stay moist. By using fresh vine leaves, the flavor will be savory and delicious!


Dolmades delight!

Step 1

Soak the clay pot in cold water for 20 minutes. Drain.

Step 2

Blanch the vine leaves in pan of boiling water for 2 minutes or until they darken and soften. Rinse leaves under cold water and set aside to drain.

Step 3

Heat olive oil in saute pan and add onion and garlic. Brown onion and garlic. Add pine nuts, stirring occasionaly, until golden brown.

Step 4

Mix the onion mixture in with the cooked rice. Stir in chopped tomatoes and fresh mint. Season with salt and pepper.

Step 5

Place a spoonful of rice mixture in the center of each vine leaf. Fold the sides over the filling and roll.

Step 6

Place the stuffed vine leaves close to one another, seam down, and pour white wine and stock over them to soak.

Step 7

Cover the clay dish with the lid and set in oven at 400 degrees for 30 mintues.

Step 8

Remove from heat. Dolmades may be served hot or cold.

Tips and Warnings

You may also add cooked ground beef or lamb to the rice mixture for a heartier dish. Serve with lemons on the side.

Things You'll Need

12 vine leaves, 2 tbsp olive oil, 1 small chopped onion, 2 tbsp pine nuts, 1 garlic clove, 1 cup long grain cooked rice, 2 tomatoes, skinned, seeded and finely chopped, 1 lemon, 1 tbsp mint, 1 cup vegetable stock, salt and pepper to taste

About this Author

Ashley Martinez works in the Chicagoland area for a health promotion and disease prevention company as a health consultant. She is also a certified yoga instructor and in the past danced with a professional modern dance company.

Article provided by eHow Home & Garden | How to Make Greek Dolmades