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These traditional Greek dolmathes are a labor of love that rewards with incredible flavor. The tender grape leaves encase a savory mixture of ground beef, fluffy rice, and aromatic herbs like dill, mint, and parsley. The filling is brightened with a generous splash of lemon juice, cutting through the richness of the meat. Slow-simmered until the rice is perfectly tender and the flavors meld, these stuffed leaves are incredibly satisfying. They make for an impressive yet comforting main course, perfect for family dinners or festive gatherings. Serve them warm for the best texture and taste.
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Dolmathes (Stuffed Grapevine Leaves
Description
These traditional Greek dolmathes are a labor of love that rewards with incredible flavor. The tender grape leaves encase a savory mixture of ground beef, fluffy rice, and aromatic herbs like dill, mint, and parsley. The filling is brightened with a generous splash of lemon juice, cutting through the richness of the meat. Slow-simmered until the rice is perfectly tender and the flavors meld, these stuffed leaves are incredibly satisfying. They make for an impressive yet comforting main course, perfect for family dinners or festive gatherings. Serve them warm for the best texture and taste.Ingredients
Directions
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Rinse the jarred grapevine leaves thoroughly under cold water, then soak them in warm water for 10-15 minutes to soften.
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If the leaves are still stiff, simmer them gently in a pot of water for 5 minutes, then drain and remove any tough stems.
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In a large bowl, combine the ground beef, finely chopped onions, uncooked rice, salt, and black pepper.
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Add the chopped parsley, dill, and mint to the meat mixture.
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Gradually add up to 1/2 cup of water to the meat mixture, starting with 1/4 cup, until it forms a soft, loose consistency that is easy to spoon but not watery.
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Lay a grapevine leaf flat, ribbed side up. Place about 1 teaspoon of the filling near the stem end.
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Fold the sides of the leaf over the filling, then roll tightly from the stem end to form a neat cylinder.
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Line the bottom of a large deep saucepan with torn grapevine leaves to prevent sticking.
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Arrange the rolled dolmathes seam-side down in tight, concentric circles in the pot.
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Cover the rolls with 2 cups of water, the margarine, butter, and lemon juice.
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Place an inverted heat-proof plate on top of the rolls to keep them submerged and intact, then cover the pot with a lid.
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Simmer gently over low heat for 45-60 minutes, or until the rice is tender and the leaves are soft.
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Let stand for 10 minutes before serving to allow the juices to settle.
Nutrition Facts
Servings 40
- Amount Per Serving
- Calories 1053.9kcal
- % Daily Value *
- Total Fat 53.0g82%
- Saturated Fat 21.2g106%
- Cholesterol 165.0mg56%
- Sodium 12515.7mg522%
- Total Carbohydrate 111.5g38%
- Dietary Fiber 32.7g131%
- Sugars 0.6g
- Protein 56.4g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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