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Greek Cuisine with Alexandra – Dolmadakia

Serves 6 

INGREDIENTS: ts = teaspoon tbsp = tablespoon

30 grape leaves

1 cup rice (jasmine or porridge rice)

2 onions grated

5 spring onions chopped

250ml olive oil

1/2 cup chopped dill

1/2 cup chopped mint

1 big lemon, juice (or two less juicy)




For the dip

500 gr yogurt 

3-4 tbsp olive oil

a handful chopped dill

5-6 mint leaves chopped

salt pepper




  • Take out the grape leaves,  wash them and let them strain


For the filling


  • While the leaves are strained, in a big bowl, combine all of filling’s ingredients




  • Take a leaf,  put 1-2 tsp of stuffing (depends on how big the leaf is) and roll it. Prepare all the dolmadakia. 
  • In a deep pan, firstly, put grape leaves (additional to the 30 of the recipe) to cover the bottom. Then  put the dolmades in layers
  • When all are in the pan, cover with a plate and put water so as to roughly cover the plate. Simmer until the water is absorbed. (About 30-40 min)


For the dip


  • Combine all the ingredients and put in the fridge until served 



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