• Servings 30-40 appetizers
  • Prep 25-30 min
  • Cook 90 min
  • Course
  • Cuisine
  • Skill Level

Stuffed Grape Leaves (Dolmathes)


  • 30-40 grape leaves
  • 1/2 cup olive oil
  • 1 medium onion, minced
  • 1/2 cup long grain rice
  • 1/4 cup pine nuts
  • 3 tbs tomato paste
  • juice of 1/2 large lemon
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 3/4 cup boiling water

Dolmathes can be made in two ways, stuffed with meat and served hot or as in the recipe, stuffed with rice and pine nuts and served cold.

  • Rinse the grape leaves in warm water and drain in a colander.
  • In a medium sauce pan, heat 2 tbs olive oil over moderate heat, add the onions and saute until limp.
  • Add the rice and pine nuts and saute, stirring for 3-4 minutes.
  • Add the tomato paste, lemon juice, cinnamon, salt and boiling water, and cover and cook over low heat for 15-20 minutes or until the rice is tender and all the liquid has been absorbed.
  • Remove from heat and let stand covered for 1 hour.
  • Placing a grape leaf right side up in front  of you, place a heaping tsp of filling in a horizontal line along the middle of the leaf.
  • Roll and fold, squeezing the rolled grape leaf gently in your hand.
  • Continue rolling the grape leaves until all the filling is used.
  • Pour 2 more tbs of olive oil in the bottom of a large shallow pot or frying pan.
  • Place the stuffed grape leaves close together in one layer in the pot.
  • Pour the remaining 1/4 cup oil all over the grape leaves to keep them from moving while they cook.
  • Cover the pot and cook over very low heat for 1 hour.
  • Let cool remove from the pan and refrigerate.
  • Serve with cold yogurt as a sauce.

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