How to make Greek dolmades

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

a 16 oz jar of brined grape leaves   

1 lb ground beef, 90% lean    

1 cup instant rice (like Uncle Ben's)    

¼ tsp sea salt    

¼ tsp pepper

1 medium-sized onion, finely chopped (makes about 1 ½ cups)    

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

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 water (big enough 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 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.

Once all dolmádes are done, cover the tops of them with any torn grape leaves (if you have them).  

Pour over them about a cup and a half of the chicken broth, 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. 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.



Leave a comment

Comments will be approved before showing up.


Also in Zelos' Easy Greek Recipes

A Greek one pot meal - turkey meatballs & pearl couscous
A Greek one pot meal - turkey meatballs & pearl couscous

A delicious one pot meal from Pinwheel Provisions

Read More

Zelos greek artisan easy pastitsada recipe
Pastitsáda from Corfu, Greek island coq au vin

A rich, slow-cooked family meal

Read More

How to make Revythada, chickpea soup. Easy Greek recipe
Revythada from Sifnos, chickpea soup with herbs & fresh lemon

A tasty Greek stewed chickpea soup with herbs and fresh lemon

Read More