Dolmadakia, Stuffed Vine Leaves with Rice
For a light and summery Greek mezze dish, make this easy recipe for grape vine leaves filled with a lemony, herby rice. You can use fresh or jarred vine leaves.
Introduction
Dolmadakia is a beloved dish of grape leaves stuffed with a flavourful rice and herb filling. This dish is a true summer classic, often made during the warmer months when grapevines are abundant, and the tender leaves are at their best. We carefully fill each grape leaf with a savoury mixture of rice, herbs and a touch of lemon, creating a fresh and light appetiser that encapsulates the aromas of Mediterranean cuisine.
Ingredients
| 30 | grape leaves |
| 200ml | olive oil |
| 1 | onion, finely chopped (about150g) |
| 400g | spring onions, finely chopped |
| 500g | Carolina rice (or risotto rice) |
| 50g | fresh dill, chopped |
| 20g | fresh mint leaves, finely chopped |
| Zest of 1 | lemon and juice of 2 |
| 1 | 1 lemon, sliced |
| Sea salt |
Method
If using fresh grape leaves, boil them in salted water for 2–3 minutes until softened. If using jarred leaves, rinse them well. Drain on kitchen paper and set aside.
Heat the olive oil in a saucepan and sauté the onion and spring onions over a high heat until soft. Add the rice and sauté for 2–3 minutes more before adding 500ml of water and a pinch of salt. Stir well and cook for 5–7 minutes until the rice absorbs the liquid and becomes slightly tender. Add the dill, mint, lemon zest and juice and mix well, then allow to cool.
Lay a grape leaf on a flat surface with the stem side facing up. Place 1–2 tablespoons of the filling in the centre, fold in the sides, and roll tightly to seal the stuffing.
Arrange the stuffed grape leaves in a large saucepan, placing them next to each other. When they have all been filled and rolled, pour 600ml of water over them until they are covered. Add the lemon slices on top and then simmer over a medium heat for 30–40 minutes.
Let the dolmadakia cool slightly before serving. They are best served slightly chilled or at room temperature, accompanied by a dollop of creamy yoghurt or a squeeze of lemon juice.
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