Greek-Stuffed-Grape-Leaves-Dolmathes

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Servings: 4 Difficulty: Intermediate
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Savory beef and rice filling wrapped in tender grape leaves, simmered to perfection.
Greek Stuffed Grape Leaves (Dolmathes recipe image
Greek Stuffed Grape Leaves (Dolmathes recipe image
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Greek-Stuffed-Grape-Leaves-Dolmathes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1448.5

Description

These traditional Greek dolmathes offer a comforting balance of savory meat, fluffy rice, and aromatic herbs wrapped in tender grape leaves. The filling combines lean ground beef with short-grain rice, diced onion, dill, and cumin, creating a rich and satisfying bite. Simmered slowly in chicken broth, the flavors meld beautifully, resulting in a dish that is both hearty and elegant. Perfect as a substantial side dish or a light main course, they pair wonderfully with a squeeze of fresh lemon or a drizzle of creamy egg-lemon sauce (avgolemono). Ideal for family dinners, potlucks, or meal prep, these stuffed grape leaves freeze well and taste even better the next day.

Ingredients

Directions

  1. Rinse the grape leaves under cold water and pat dry. If using fresh leaves, blanch them briefly in boiling water to soften.
  2. In a large bowl, combine the lean ground beef, diced onion, dill weed, cumin, salt, and pepper. Mix thoroughly by hand.
  3. Add the short-grain rice and vegetable oil to the meat mixture. Mix until all ingredients are evenly blended.
  4. Place a grape leaf on a flat surface with the shiny side down and the stem end facing you. Trim any thick ribs from the stem if necessary.
  5. Place about 1 tablespoon of the meat mixture in the center of the leaf. Fold the sides over the filling and roll tightly from the stem end to form a neat cylinder.
  6. Arrange the rolled dolmathes tightly in a single layer in a deep saucepan. Continue rolling and placing them in layers if needed, ensuring they are snug to prevent unraveling.
  7. Pour the chicken broth over the rolls. The liquid should come about halfway up the sides of the rolls.
  8. Place a heat-proof plate directly on top of the dolmathes to keep them submerged and prevent them from moving. Cover the pot with a lid.
  9. Bring to a boil, then reduce heat to low. Simmer for 45 minutes, or until the rice is tender and the filling is cooked through.
  10. Carefully remove the dolmathes with a slotted spoon. Serve warm, garnished with lemon wedges or accompanied by egg-lemon sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1448.5kcal
% Daily Value *
Total Fat 75.5g117%
Saturated Fat 18.9g95%
Cholesterol 279.3mg94%
Sodium 281.4mg12%
Total Carbohydrate 94.5g32%
Dietary Fiber 26.8g108%
Sugars 1.1g
Protein 105.6g212%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: dolmathes, stuffed grape leaves, greek food, ground beef, rice filling, dill, cumin, mediterranean, side dish, simmered, lemon sauce, avgolemono, beef rolls, herbs, comfort food
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