Dolmades (lamb-stuffed vine leaves)
You’ll find many variations of stuffed vine leaves across Greece, Egypt, Turkey and Lebanon. Some are cooked on the stovetop, others in the oven, and they’re typically stuffed with rice, fresh herbs, warm spices, and sometimes minced (ground) lamb or beef, all simmered in a lemony broth. Our version is inspired by the flavours we’ve enjoyed in Greece.
You can use fresh vine leaves, foraged from your garden or sourced from Greek neighbours, or vacuum-sealed ones from a European deli. Fresh leaves are best picked in late spring to early summer, while they’re still tender. Blanch fresh leaves in boiling water for 1 minute, then cool and drain them in a colander.
Shop-bought leaves should be soaked in cold water for 30 minutes to remove the excess salt, then patted dry. Damaged leaves can be used to line the bottom of the saucepan.
A NOTE ON PREP
This is a great mezze to have in the fridge for when unexpected guests arrive, or you can prepare the dolmades a couple of days before a dinner party. They will keep in an airtight container in the fridge for up to 1 week; the flavour will develop over time.
SERVE ME WITH
The dolmades can be served warm or cold with Tzatziki and lemon wedges, or with our Rye confit garlic taramosalata.
Or why not try more of our favourite Greek recipes?
This recipe is an excerpt from OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coume.
Dolmades (lamb-stuffed vine leaves)
Recipe information
Yield
Makes 38-40
Ingredients
Preparation
Step 1
Place a frying pan over medium heat, add 60 ml (¼ cup) of the olive oil and saute the onion and garlic for about 5 minutes, until softened. Add the lamb and dried mint, season with salt flakes and cook for a further 5 minutes. Add the rice, tomatoes, dill and parsley and saute for a further 5 minutes.
Step 2
Pour 375 ml (1½ cups) boiling water into the rice mixture, reduce the heat and place a lid on top. Simmer for 8–10 minutes, until the water has been absorbed and the rice is half cooked. Set aside to cool completely.
Step 3
Prepare your vine leaves following the instructions in the introduction, reserving any broken vine leaves for lining the base of your saucepan. To roll the dolmades, spread the vine leaves, smooth side down, on a work surface. Place 1 tablespoon of the rice mixture at the stem end of each leaf. Fold the edge of the leaf closest to you over the filling and then fold the two side edges inwards, encasing the filling. Tightly roll the vine leaf away from you to form a tight parcel. Repeat with the remaining vine leaves and rice mixture.
Step 4
Line a 22 cm (8¾ in) cast-iron saucepan with the reserved vine leaves. Place the dolmades snugly in the pan, making two layers.
Step 5
Make a stock by combining the lemon juice with the remaining olive oil and 250 ml (1 cup) boiling water. Pour over the dolmades.
Step 6
Place a small heatproof plate on top of the stuffed vine leaves, then place the lid on the pan. Simmer over low heat for 40–45 minutes, until the dolmades are tender. Allow to cool for 30 minutes in the pan before serving.
