Greek Stuffed Grape Leaves with Meat and Rice Recipe (Dolmades)

Affectionately referred to in our home as “little bundles of heaven,” Greek Stuffed Grape Leaves with Meat and Rice (also known in Greek as “Dolmades”) are a classic Greek side dish/appetizer. They’re made with rice, onion, spearmint, and dill, (ground meat is optional) rolled into palm-size grape leaves, and steamed until tender and juicy.

My daughter, Sophie, was very interested in learning how to cook some of our family’s traditional Greek dishes this past summer. What could be more fun than sharing the kitchen with your teenaged daughter?

Even though there may be a fair bit of bit of prep time involved in making Greek Stuffed Grape Leaves (Dolmades), it’s worth it! The mixture is exactly the same as in my recipe for Lahanodolmades Avgolemono (Cabbage Stuffed Grape Leaves). Throw some dill, spearmint, ground turkey and onion together and you’ve got a delicious filling!

Ingredients for Greek Stuffed Grape Leaves with Meat and Rice (Dolmades):

-1 Jar Grape Leaves, rinsed and drained

-1.5 lb. ground turkey (or meatloaf mix, ground beef, or ground veal)

-1 1/2 cups rice, uncooked

-1 sweet yellow onion, grated

-Handful of fresh mint, finely chopped

-2-4 tablespoons fresh dill, finely chopped

-About 2 tsp. salt

-1 tsp. pepper

-1 tbsp. olive oil

1/2 lemon

-1 quart chicken broth

For the Avgolemono Sauce:

-2 lemons, juiced

-2 eggs, scrambled

How to Make Greek Stuffed Grape Leaves with Meat and Rice (Dolmades):

1. Thoroughly rinse and drain the grape leaves and set aside.
2. Prepare a dutch oven by placing several grape leaves on the bottom to form a layer.
3. In a large bowl, combine all the ingredients in a bowl, except for the lemon and chicken broth.
4. Starting with a single grape leaf, place a tablespoon of mixture at the top of a leaf, about an inch toward the center Fold over, fold in sides, and roll!
5. Place seam-side down in the pot. Continue in a single layer all the way around the pot, and then build a second layer, until all of the grape leaves are used up.
6. Squeeze the juice of the half lemon over the dolmades.
7. Pour the chicken broth over the dolmades until they’re covered.
8. If there is any filling left over, add to the pan.
9. Cover the dolmades with a small flat plate to keep them submerged.
10. Put a lid on the pot, and bring to a boil. Then lower to simmer and cook for about 50-55 minutes until the dolmades are tender and the rice and meat is cooked through.
11. Prepare the Avgolemono Sauce by beating the two eggs until frothy. Add the lemon juice and beat some more until combined. Add juice from the pot of dolmades to egg/lemon mixture and beat until combined. Then, add the mixture to the pan. Gently shake the pan to distribute the mixture.
12. Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer.

4.5 from 6 votes

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Greek Stuffed Grape Leaves with Meat and Rice (Dolmades)

Prep Time

20 mins

Cook Time

55 mins

Total Time

1 hr 15 mins

 

A classic Greek recipe, Stuffed Grape Leaves with Meat and Rice (Dolmades) are a delicious appetizer. Ground turkey, spearmint, dill, and onion, rolled in a grape leaf and covered in a delicious Avgolemono sauce.

Course: Appetizer

Cuisine: Greek, Mediterranean

Keyword: Traditional Greek Recipes

Servings: 12 servings

Ingredients

• 1 Jar Grape Leaves rinsed and drained
• 1 lb. ground turkey or meatloaf mix, ground beef, or ground veal
• 1 1/2 cups rice uncooked
• 1 sweet yellow onion grated
• 2 tablespoons fresh mint finely chopped
• 2 tablespoons fresh dill finely chopped
• 2 tsp. salt
• 1 tsp. pepper
• 1 tbsp. olive oil
• 1/2 lemon
• 1 quart chicken broth

Avgolemono Sauce:

• 2 lemons juiced
• 2 eggs scrambled

Instructions

How to Make Greek Stuffed Grape Leaves with Meat and Rice (Dolmades):

1. Thoroughly rinse and drain the grape leaves and set aside.
2. Prepare a dutch oven by placing several grape leaves on the bottom to form a layer.
3. In a large bowl, combine all the ingredients in a bowl, except for the lemon and chicken broth.
4. Starting with a grape leave, place a tablespoon of mixture at the top of a leaf. Fold over, fold in sides, and roll!
5. Place seam-side down in the pot. Continue in a single layer all the way around the pot, and then build a second layer, until all of the grape leaves are used up.
6. Squeeze the juice of the half lemon over the dolmades.
7. Pour the chicken broth over the dolmades until they're covered.
8. If there is any filling left over, add to the pan.
9. Cover the dolmades with a small flat plate to keep them submerged.
10. Place a lid on the pot, and bring to a boil. Then lower to simmer and cook for about 50-55 minutes until the dolmades are tender and the rice and meat is cooked through.

11. Make the Avgolemono Sauce by beating the two eggs until frothy. Add the lemon juice and beat some more until combined. Add juice from the pot of dolmades to egg/lemon mixture and beat until combined. Then, add the mixture to the pan. Gently shake the pan to distribute the mixture.

12. Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer.

Recipe Notes

Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer

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