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How to make Greek dolmades stuffed grape leaves

2 min read 2 Comments

How to make Greek  dolmades, easy recipe from the Greek Panegyri in Cincinnati

You'll love this recipe from our friend, Sylvia Rombis, who showed Cincinnati locals how to make traditional Greek dolmádes & tzatziki at last month's Greek Panegyri. Have fun making these at home and take your family & friends on a trip to Greece with this delicious, authentic dish!

Ingredients to make dolmades

1 16 oz jar of brined grape leaves   

1 lb 90% lean ground beef   

1 cup instant rice (like Uncle Ben's)    

¼ tsp sea salt    

¼ tsp pepper

1 medium-sized onion, finely chopped    

3 tbsp organic extra virgin olive oil (you can reduce if using meat that has more than 15% fat)    

1 tsp dill or mint

1 tsp Sparoza's Herbs & Lemon Zest Cooking Blend

6 cups chicken broth, or enough to cover the dolmádes    

How to make Greek dolmades

Fill a large pot with enough water to hold all the grape leaves and place it on high heat. When the water comes to a boil, add the grape leaves and blanch them for 5 minutes. Drain and set them aside.   

In a large mixing bowl, combine the ground beef, rice, sea salt, pepper, onion, olive oil, and dill, and mix well. 

Take a knife and cut off the stem of each grape leaf.  Lay them flat, ribs up, on a cutting board or work surface. Place about 1 tablespoon of the meat & rice mixture at the bottom of each leaf and fold over the sides of the leaf to cover the mixture. Then roll upwards. Place each dolmá into a baking dish.

If you have any torn grape leaves left over, place them on top all of the stuffed grape leaves. Then pour about a cup and a half of the chicken broth, then cover with parchment paper and then aluminum foil.

Bake at 350 degrees for 1 hour, but after about 30 minutes, check the liquid - if it’s already absorbed, add a half cup more of broth. After the hour is up, turn off your oven and leave the dish in the oven to set for 10-15 minutes.   

Serve with tzatziki sauce (recipe below), either warm, at room temp, or chilled...they make a delicious snack! You can store these in the fridge for about four days or so or freeze any you have leftover.

How to make a Tzatziki Sauce

½ cup finely grated cucumber, squeezed in a paper towel to remove some of the water     

1 cup thick whole milk Greek yogurt

1 tbsp of Sparoza's Greek Granny's Tzatziki Mix to make it easy, or use all of the below ingredients 

1 tbsp lemon juice plus the zest of one lemon 

1 tbsp of extra virgin olive oil     

1 garlic clove, grated    

¼ teaspoon sea salt    

1 tbsp chopped dill    

1 tbsp chopped mint, optional

Mix all the ingredients together in a bowl and keep chilled in the fridge until ready to serve.

2 Responses


April 15, 2024

Hi Jane, you can find Sparoza’s spices on our site (there’s a link in the recipe, but also here – Half-lamb/half-beef is always a winning recipe for meatballs or dolmades, as is half-beef/half-pork. For Lent & vegetarians, people prefer just flavored rice…up to you! As for that eternal challenge of the grape leaves, we try to take the whole bunch out and lay them on a large plate to unfurl one-by-one. Good luck and let us know how they come out!

Jane Petrides
Jane Petrides

April 15, 2024

Where can I find sparozas spice? Can I substitute with something else? I will be making mine with 1/2 lamb meat and 1/2 beef. ,Also……how can I get the grape leaves out of the jar in one piece?? HELP!

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