Greek Stuffed Grape Leaves (Dolmades)
🇬🇷 Greece
Ingredients
- 45-50 grape leaves (fresh or jarred)
- 500 grams ground beef and pork (half and half)
- 150 grams round grain rice (such as Arborio)
- 1 cup canned tomatoes, whole or diced
- 3 tablespoons tomato paste
- 70 grams butter, diced, room temperature
- 1 small onion, minced
- 80 ml extra virgin olive oil
- 80 ml lemon juice
- 500 ml water or stock (beef, chicken, or vegetable)
- Greek yogurt, to serve (optional)
Steps
- If using fresh grape leaves, blanch them briefly in boiling water until softened; if using jarred leaves, rinse well to remove excess brine.
- In a bowl, combine the ground meat, rice, minced onion, tomato paste, canned tomatoes, olive oil, and half the lemon juice; mix well to make the filling.
- Lay each grape leaf flat, vein side up, and place a small spoonful of filling near the stem end.
- Fold in the sides and roll up tightly into a small cylinder.
- Line the bottom of a large pot with a few extra grape leaves to prevent sticking.
- Arrange the stuffed grape leaves seam side down in tight rows in the pot.
- Dot the tops with the diced butter and pour over the water or stock and remaining lemon juice.
- Place a heatproof plate on top of the rolls to keep them from unraveling during cooking.
- Cover the pot and simmer gently for about 90 minutes, until the rice is tender and most of the liquid is absorbed.
- Let cool slightly before serving, with a side of Greek yogurt if desired.
Source: realgreekrecipes.com