With a name that comes from a Turkish word meaning “to fill,” dolmades, or dolmas, are a Mediterranean finger food often served as part of meze platters of appetizers, as one of three or four—or even 10—small dishes of vegetables, cheeses, meats, fruits, and sauces. Dolmades are a must-have for meze on both sides of the Atlantic. As a meze, they are often served cold with olive oil. Presented warm and in substantial quantity, dolmades can also serve as a main dish. In Greece, dolmades are typically made with a minced lamb filling; in the United States, meatless preparations in the Turkish and Iranian style are more common. Greek dolmades are traditionally served with an egg-and-lemon avgolemono sauce; this recipe uses a drizzle of lemon juice and olive oil for a similar flair.
Recipe Servings: 6
Ingredients
- 36–40 fresh grape leaves
- 1½ cups long-grain rice, cooked
- Handful finely chopped fennel leaves
- 1 tsp cumin, ground and heated slightly in a dry pan to release its aroma
- Freshly ground black pepper, to taste
- Salt, to taste
- 2 green onions, finely chopped
- Juice of 2 lemons
- ¼ cup Greek olive oil
Directions
- Combine the rice, fennel, cumin, pepper, salt, and onions in a medium bowl, mixing thoroughly. Set aside.
- Bring water to a boil in a medium saucepan, add the grape leaves, and boil them for 2–5 minutes.
- Transfer the grape leaves to a cold water bath, drain, and pat dry with paper towel.
- Position each of the grape leaves glossy side down, with the stems facing outward.
- Place a teaspoon of the rice and herb filling in the center of each.
- Fold each of the leaves over on itself, first on one side and then the other. Then roll into a cylindrical bundle, with the glossy side of the grape leaf facing outward. Repeat until all are used.
- Line a shallow pan with grape leaves, and place the filled and rolled leaves within.
- Pour the juice of 1 lemon over all, add enough water to cover the stuffed leaves halfway, and drizzle on a little of the olive oil.
- Place them in a shallow pan lined with a layer of grape leaves (to prevent burning).
- Simmer the pan over low heat for 10–15 minutes.
- Serve hot or cold, topped with the remaining lemon juice and olive oil.
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