Recipe: Dolmades

Rice and ground beef rolled into a grape leaf


1 pint jar of grape leaves (Stathakis recommends Orlando California grape leaves)

1 1/2 pounds ground beef

2 1/2 teaspoons salt

2 tablespoons vegetable oil

2 grated onions

1 cup rice

Juice from 1 1/2 lemons

1/2 cup chopped fresh parsley

1/4 cup chopped fresh dill OR 1/4 cup chopped fresh mint

4 tablespoons melted butter

2 cups chicken broth


Rinse leaves, then simmer for 10 minutes in boiling water until soft.

Mix beef, salt, pepper (to your preference), oil, onions, rice, lemon juice, parlsey and dill (or mint). If needed, add 3/4 cup water to make mixture soft.

Lay out leaves and cut off stems with scissors. Place each leaf ribbed side up, and spoon 1 tablespoon of beef/rice mixture into the center of each leaf.

Fold over the sides of each leaf and roll up tightly. (Dolmade will resemble a small Chinese egg roll.)

Line a deep saucepan with grape leaves and place dolmades close together in a circular fashion on top of each other. They should be packed together tightly. Pour on broth and melted butter.

Put a heavy plate (bottom-side up) over the top layer of the dolmades to prevent them from unrolling.

Cover and put over low heat for about one hour.

Serving suggestion: Top with hollandaise sauce or fresh lemon juice.


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