Dolmathes ~ Stuffed Grape Leaves
Dolmathes, or stuffed grape leaves, are a staple in some form or other throughout the world. Whether in Greece, the Balkans or many parts of the Middle East, they are commonly stuffed with minced meat. These can vary from beef to lamb or even chicken. There are also vegetarian versions of stuffed grape leaves. Rice is probably the most common base, accompanied by onions, garlic and various herbs and spices. However bulger wheat and couscous have also found their way into the warm embrace of a grape leaf.
Are Dolmathes/Stuffed Grape Leaves Difficult to Make?
Dolmathes are definitely not difficult to make. They are as easy as rolling up a burrito. The grape leaves are so flexible and forgiving, even a novice cook can make them.
If a leaf happens to be torn or is too small, you can easily just layer another leaf on top and it always works out. These flaws are practically imperceptible once they’re all lined in the dish.
Where Can I Find Grape Leaves?
These days, grape leaves are pretty easy to find in the grocery store. They are typically in the international section or somewhere near the pickles. They are after all, packed in a brine.
If you can’t find them in your everyday grocery store, they usually have them in any Balkan or Eastern European grocery store. Also if you have a Middle Eastern or Turkish grocery store nearby, you can almost definitely find them there.
What if you have grapes growing in your garden or on your deck? Make stuffed grape leaves! As long as they have not been sprayed with pesticides, you can enjoy them as dolmathes. You will have to blanch the leaves in boiling water for several seconds, but they will work perfectly.
What’s the Best Way to Serve Stuffed Grape Leaves?
Dolmathes, or stuffed grape leaves, are equally delicious served hot or cold. They serve as either a main or side dish or even an appetizer. Typically when you eat dolmathes hot, you can smother them with a hollandaise based sauce or sour cream or yogurt. As a cold appetizer, they become a finger food enjoyed on their own.
Can I Freeze Dolmathes?
Yes, dolmathes freeze very well, both in their cooked and raw forms. Either way, they will keep for up to 3 months in the freezer double wrapped in freezer bags.
I do hope you’ll grab yourself some grape leaves and mince meat and give these stuffed grape leaves a try. Feel free to experiment with whatever herbs and seasonings you like and make them your masterpiece! And if you do, please don’t forget to rate the recipe and leave a comment about how they turned out for you!
Dolmathes (Stuffed Grape Leaves)
Ingredients
- 1½ pounds ground meat e.g. beef, pork, lamb or combination
- 1 onion, chopped medium size
- 2-3 cloves garlic, minced
- 2 eggs
- ½ cup rice uncooked
- ½ cup fresh dill, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 liter jar grape leaves in brine
- 1 lemon large
- ½ cup olive oil
Instructions
- In a large bowl combine the ground meat, onions, garlic, eggs, rice, dill, salt and pepper. Mix well with clean hands until the mixture is thoroughly combined. (This step can be done a few hours or the night before to maximize flavor.)
- Preheat oven to 350℉/177℃. Drizzle some olive oil in the bottom of a large casserole dish. To assemble the dolmathes, take one grape leaf and lay it down flat so there are no big holes. Use 2 if necessary. Take a walnut sized ball of the meat mixture and shape it into an oval so it looks like a little sausage. Place it on the grape leaf, about ⅔ of the way towards you. Roll it halfway, tuck in the 2 sides, then continue rolling tightly. Continue with the rest of the dolmathes, lining them in the casserole dish as you go.
- Once all the dolmathes are rolled, drizzle the ½ cup of olive oil over all of them. Then squeeze the juice of the entire lemon over top, using your fingers or a sieve to catch the seeds. Cover with a layer of parchment paper, then aluminum foil. Bake 35-40 minutes or until the dolmathes are bubbling and the meat is entirely cooked. Serve hot or cold with sour cream or yogurt.