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Dolmathes (Stuffed Vine Leaves)

Dolmathes (pronounced 'doh- mah -des') are traditional Greek stuffed vine leaves. These moreish parcels bursting with fresh, herby flavours are a healthy finger food option or the perfect side dish to any main meal. Best served alongside our Kaló Authentic Greek Yoghurt, dolmathes are a delightful dish to add to your list of 'must try' recipes.

Ingredients

350g jar vine leaves. If unavailable, you can use silverbeet leaves.

Spare vine leaves to place on the bottom of the pan.

Filling

2 ½ cups rice (uncooked)

1 large onion, chopped finely or grated

¾ cup mint, chopped finely

3 Tbsp dill

1/3 cup olive oil

1 tsp pepper

2 tsp salt

1/2 cup lemon juice

Liquid mix

2 tsp salt

½ cup oil in the pot

¼ cup lemon juice

Water (to cover)

Method

1. Take vine leaves from the jar and place in a bowl of hot water to soak. This removes the brine and the saltiness.

2. Place filling ingredients in a bowl and mix to combine.

3. Cover the bottom of a large pot with a couple layers of vine leaves.

4. Lay spare vine leaves (or silverbeet leaves) on the bottom to cover base.

5. Lay a single vine leaf on a cutting board, shiny side down. Nip off the stem and spread a heaped teaspoon of the rice mixture on to the top of the leaf. Fold each side of the leaf in over the filling, then roll the leaf up to encase the filling firmly. TIP: Don’t overfill with rice mixture - it could break as it cooks and the rice expands.

6. Place the dolmathe in the pot, seam side down, and repeat with remaining parcels, packing them together in the pot. 

7. Add salt, oil and lemon juice in the pot along with enough water to cover the dolmathes by about 1/2 an inch.

8. Bring the pot to the boil, cover tightly and then turn down to simmer for an hour or until rice is cooked through and parcels are tender.

9. Remove from heat and using tongs, transfer dolmathes to a platter and serve with Kalo Authentic Greek Yoghurt or Tzatziki Dip (see recipe below).

Products used in this recipe