Stuffed vine leaves – popular all over the Mediterranean and Middle East


Stuffed vine leaves - dolmades

Mix together rice + large handful of finely chopped parsley, dill & mint + spring onions + garlic + glug of olive oil + salt

Rinse the preserved vine leaves in warm water and put any  torn leaves in the bottom of the pan you will use to cook the vine leaves

Flatten out a vine leaf and put  a teaspoon of  the filling in the centre

Fold the bottom of the leaf over the filling & fold in the sides as you roll the leaf into a cylinder shape

Place the rolls in the pan and repeat until the filling is used up – make sure the vine leaves fit snugly together in the pan so they do not unravel during cooking

Stuffed vine leaves - dolmades

Cover with water (so the rolls are almost covered)

Drizzle over olive oil & lemon juice

Place a saucer over the parcels and cover the pan with a lid or foil

Simmer on a low heat for around 30 minutes or until the stuffing is cooked

Stuffed vine leaves - dolmades

Serve warm (steam to re-heat) or cold

Perfect snack & a great vegan mezze!

Or you can serve with some plain Greek yoghurt, cacik, tzatziki or talatouri

Stuffed vine leaves - dolmades



One Comment Add yours

  1. You have a wonderful food blog so…I’m sending you….

    A foodie invitation…Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂

    Regards D

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s