Name: Traditional Greek Dolmades
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 70
Cuisine: Greek
Ingredients: 70 grape leaves; 2 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 lb ground beef; 1 cup rice, rinsed and uncooked; 1 tsp salt; 1/2 tsp black pepper; 1/3 cup mint, chopped; 1/3 cup dill, chopped; 1/3 cup parsley, chopped; 1/4 tsp allspice; 1 tbsp tomato paste; 1/2 lemon, juiced; 1 lemon, juiced; 1 tbsp cornstarch; 1/4 cup dolmades water

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This recipe for Traditional Greek Dolmades makes the perfect appetizer for a meal straight from the Mediterranean. Tender grape leaves stuffed with flavorful ground beef, fluffy rice, and fresh herbs, covered in a lemon sauce meant for your meze plate.

Close-up of traditional Greek dolmades on a plate with lemon wedges and a fork.

From Yuck to Yum

My mom loves, loves, loves Greek food. All of it. So, growing up, we frequented the local Greek restaurant called Grecian Garden, where belly dancers would perform sword dances and mountains of food covered each table. I have fond memories of this place. However, there was one thing I could NOT stand eating…dolmades.

It was my mom’s favorite dish to order. Every time we visited, she would order them, and every time I would try them. They always tasted the same. Gross. As a child, I often wondered who would eat grape leaves by choice. I mean, think about it, there are much tastier things out there, right?

Traditional Greek meal served on a catamaran.

It wasn’t until I grew a little older and tasted authentic dolmades in Greece that I found my love for them. I finally understood what my mom’s passion was for these little green, leafy finger foods. Stuffed with delicious meat, rice, and herbs, you couldn’t go wrong! They are simple, yet packed with flavor.

Back home in Utah, I got to work. I searched high and low for some inspiration recipes to better understand the makeup of these tasty little starters. List in hand, I headed off to the local Mediterranean market for the freshest ingredients I could find before setting up camp in the kitchen.

Chopped herbs sprinkled across the counter, and the aroma of spices filled the air as I cranked out my first batch of homemade Greek dolmades. I couldn’t wait to taste my creation, dreaming of being back on the sea in Greece as I take my first bite. Disappointment set in as I pulled the lid off the pot to discover many of them had unraveled in the cooking process, leaving meat and rice floating in the water. The few that were salvageable tasted phenomenal and took me right back to that catamaran on the sea. This gave me hope!

With some ambition, I made the recipe again, and again, and again, until it was perfected!

Why THIS Recipe?

Greek cuisine is known for fresh ingredients, which create vibrant, healthy dishes. This recipe has the perfect blend of herbs straight from the garden and the ideal meat-to-rice ratio, so your dolmades will impress even the Greek Gods. Add a little razzle dazzle with some lemony sauce drizzled on top, or serve with a side of some authentic creamy Greek Tzatziki Sauce to complete this dish.

The Things Inside: The Ingredients

Grape Leaves – fresh or jarred work about the same, fresh takes a bit more prep
Ground Beef – 80% lean works well for the right amount of fat for flavor
Rice – whatever you prefer, I use jasmine for a fluffier texture
Olive Oil – make sure it’s a quality one
Onion – I prefer red onion, but yellow is a great alternative
Garlic – a jar of minced garlic in oil has never let me down
Dill – fresh is best, but dried also works
Mint – aim for fresh, but if you’re struggling to find some, dried works
Parsley – another fresh friend
Salt – use sea salt for a more authentic touch
Pepper – fresh cracked black pepper does just fine
Allspice – trust me on this one
Tomato Paste – do yourself a favor and get the tube instead of the can
Lemon Juice for the sauce – fresh-squeezed is preferred
Cornstarch for the sauce – any brand will do

Building The Dish: A Step-By-Step Guide

Step 1
First things first, get all your ingredients measured and ready to go. This step almost feels unnecessary, but it does help to cut some of the chaos out.
Step 2 (if applicable)
If using fresh grape leaves, this is where you will want to blanch them in boiling water for 30 seconds to help soften them and to allow them to cool before rolling.
Step 3
Let’s make things fragrant! First, warm up some olive oil in a pan. Then add in the finely diced onions and cook until they are translucent. Now, add in the garlic and cook for just a few minutes.
Step 4
Next, brown the meat. Add your ground beef to the same pan as the onions and garlic, breaking it up as much as you can to make it manageable for rolling in the grape leaves.
Step 5
Time for flavor! Add in the rice, herbs, and lemon juice, and simmer until the rice is mostly cooked.
Step 6
Let’s get rolling. Here is where it is easy to mess up, so pay close attention. You want to work one grape leaf at a time by laying it out on a flat surface with the veins facing up. Scoop a spoonful of the meat/rice mixture into the center of the leaf. Pretend it’s a burrito and roll the leaf stem first, then the sides, and continue rolling all the way to the tip of the leaf. Repeat with the remaining leaves.
Step 7
Layer the dolmades seam-side down in a large pot and cover them with water. To keep them from floating around, place a heavy plate upside down over the layered dolmades before covering with the lid.
Step 8
Simmer for about 20 minutes, or until they are cooked through. No peeking!
Step 9
While they are simmering, make the lemon sauce. Mix some lemon juice, cornstarch, and some water from the dolmades in a bowl.
Step 10
Time to eat! Once the dolmades are done cooking, lay them out on a platter and pour the lemon sauce over them. *Chef’s Kiss*

The Perfect Pairing

I will be the first to admit that I can clear a whole plate of Greek dolmades on my own, but typically, they are served as an appetizer.

So, if you are looking for a Greece-inspired charcuterie board, this would be the perfect addition to add to the mix! In Greece, dolmades are often served on a meze platter with other traditional Greek foods such as Authentic Tzatziki Sauce, Baba Ganoush, Homemade Pita Bread, Greek olives, and other finger foods.

Dolmades are the perfect appetizer for a more traditional Greek meal with some Easy Chicken Souvlaki and Zesty Greek Lemon Rice.

Have Leftovers?

I know it might be hard to imagine, but sometimes there will be leftovers, and you might want to know what to do with them. You can easily store Greek dolmades in the fridge for a few days in an airtight container. You can also freeze them! Let them cool, then single-layer them in a freezer storage bag or a container before popping them in the ice box. When you are ready to eat them, you can either enjoy them cold or reheat them in the microwave. Although I believe letting them thaw, then reheating them over low heat in a pan with a little water is best.