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Greek cuisine with Alexandra – Dolmades

Serves 10


INGREDIENTS: ts = teaspoon tbsp = tablespoon

250 gr vine leaves

400 gr rice for risgrøt

1 onions grated

2 bunch of spring onions chopped

150ml olive oil

1/2 bunch chopped dill

1 bunch chopped mint

1 big lemon, juice (or two less juicy)

1 zest of a lemon






  • For the vine leaves : remove them from the jar or bag, transfer to a strainer and wash with plenty of cold water and allow them to drain before using.



For the filling



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



  • Spread 4-5 vine leaves on the bottom of a pot.
  • Place a vine leaf on a board.
  • Add 1 tablespoon of filling in the center, fold the sides of the vine leaf inward and roll to complete.
  • Transfer to the pot, placing the stuffed vine leaves in a circle, one next to the other.
  • Repeat the same process for all the vine leaves.
  • Cover the stuffed vine leaves with a plate. This is done so that they don’t fall apart while cooking.
  • Add the warm or hot water, until they are completely covered.
  • Simmer for about 40-50 minutes until the rice is done and the vine leaves are tender.



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