Meat-Filled Dolmades
These traditional Greek dolmades feature tender grape leaves wrapped around a savory filling of ground meat, rice, and fresh herbs. They are simmered to perfection, offering a delightful and satisfying appetizer or light meal. Serve them warm with a squeeze of lemon.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 345 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 40 pcsgrape leaf, jarred, rinsed
filling
- 250 gground beef, lean
- 0.5 cupshort grain rice, rinsed
- 1 pcsyellow onion, finely chopped
- 0.25 cupfresh dill, finely chopped
- 2 tbspfresh mint, finely chopped
- 0.25 cupparsley, finely chopped
- 2 tbspolive oil
cooking liquid
- 1 cupwater
- 2 cupchicken broth
- 1 pcslemon, juiced
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 1 pcslemon, cut into wedges(optional)
Equipment
heatproof plate · measuring cups · large bowl · large pot · measuring spoons · cutting board · knife
The method
Step by step
- 1
In a large bowl, combine the ground beef, short grain rice, yellow onion, fresh dill, fresh mint, parsley, olive oil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
About 10 min
Cook’s note: Do not overmix the filling, as this can make the meat tough.
- 2
Lay a grape leaf flat on a clean surface with the stem end facing you and the shiny side down. If the leaves are large, you may trim off any thick stems.
Cook’s note: Use any torn or small grape leaves to line the bottom of your pot to prevent the dolmades from sticking.
- 3
Place a small spoonful of the filling near the stem end of the grape leaf.
Cook’s note: Start with a small amount of filling until you get a feel for how much fits comfortably in each leaf, usually about 1-2 teaspoons.
- 4
Fold the bottom part of the leaf over the filling, then fold in the sides towards the center.
- 5
Roll the leaf tightly upwards from the bottom to form a compact cylindrical shape.
About 25 min
Cook’s note: Rolling them tightly is key to prevent them from unraveling during cooking.
- 6
Repeat the rolling process with the remaining grape leaves and filling.
- 7
Line the bottom of a large heavy-bottomed pot with any extra or torn grape leaves, then arrange the rolled dolmades snugly in layers, seam-side down, in the pot.
About 5 min
Cook’s note: Arranging them snugly helps them maintain their shape during cooking.
- 8
Pour the water, chicken broth, and lemon juice over the dolmades. Place a heatproof plate directly on top of the dolmades to keep them submerged in the liquid.
Cook’s note: The plate prevents the dolmades from floating and unraveling.
- 9
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the rice is cooked through and the grape leaves are tender.
About 1 hr
Cook’s note: Check occasionally to ensure there's enough liquid; add more hot water if needed.
- 10
Remove the pot from the heat and let the dolmades rest for a few minutes before serving.
About 5 min
- 11
Serve warm, garnished with fresh lemon wedges.
Per serving
Nutrition
- Calories
- 344.8kcal
- Protein
- 14.8g
- Carbs
- 28.8g
- Fat
- 20g
- Fibre
- 3.3g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dolmades in an airtight container in the refrigerator.
Gently reheat dolmades in a pot with a splash of water or broth over low heat until warmed through.
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