Dolmathakia Stuffed Grape Leaves

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Although the time to make this is little bite of heaven is teadious - it is well worth the compliments - these can be stored for up to a week plus in the refridgerator

Ingredients Nutrition


  1. the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
  2. Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
  3. Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
  4. Allow the filling to sit for 5-10 minutes.
  5. Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)
  6. Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.


Most Helpful

As I now looked at all the other reviews, they all added something to this recipe. I made the recipe of it is listed, and they were OK, just bland. I will try other recipes next time. I was just in Istanbul at the Spice Market and they were selling a stuffed grape leaf rolling machine and this made the making SO much easier!

Lucky Lulu May 22, 2014

Really nice for DH, DD (toddler) and I. I did not use dill and added some canned plum tomatoes which I crushed up as another reviewer does. I used an unrefined extra virgin olive oil & served them warm as is and another time at room temperature with Balkan (thick) yogurt with sea salt and lemon juice stired in. I would make this the same way often.

UmmBinat September 09, 2010

These turned out awesome. Like Chef Flower, I added about 12 oz of canned diced tomatoes (and the juice) on step three instead of water and omitted the dill, but used cinnamon (about 1/2 tsp.). I used Meyer lemons from my garden. I was told these taste "just like my greek grandmothers recipe" and "πολυ καλα!"

hdashnau May 16, 2010

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