Dolmades (greek, Lebanese) Appetizer Recipe

Preparation Instructions

1. 1

   Prepare the Filling

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in the rice and cook for another 2 minutes. Remove from heat and add parsley, dill, lemon juice, salt, and pepper. Mix well and let it cool.

2. 2

   Prepare the Grape Leaves

   If using jarred grape leaves, rinse them well in cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes until soft. Drain and cool.

3. 3

   Stuff the Grape Leaves

   Lay a grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the rice filling near the stem end of the leaf. Fold in the sides and roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.

4. 4

   Cook the Dolmades

   Place the stuffed grape leaves seam side down in a large pot. Drizzle with the remaining olive oil and add vegetable broth or water until the dolmades are almost covered. Cover the pot and simmer on low for about 45 minutes until the rice is tender.

5. 5

   Serve

   Let the dolmades cool slightly before serving. Serve warm or at room temperature with tzatziki, diced tomatoes, and cucumber on the side.