icon Greek Dolmades


  • 20-40 grape leaves, depending on size
  • 1 lb ground beef
  • 1 large onion, chopped
  • 1/2 cup white rice
  • 1 egg
  • 1/2 cup dry mint
  • 1/2 cup pignoli nuts
  • 2 tbsp extra-virgin olive oil
  • 1/2 bunch fresh parsley, chopped
  • Dill, optional
  • Nutmeg, optional
  • 4 tbsp lemon juice
  • Salt
  • Pepper


  1. Brown ground beef in a saute pan and discard fat. Add onion, 1 tbsp olive oil, pepper, salt, pignoli nuts, mint, parsley, dill, dash of nutmeg. Saute over medium heat for 15 minutes. If mixture becomes dry, add a splash of white wine.
  2. Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute. Fold grape leaves around small spoonfulls of meat mixture, sealing completely.
  3. In a large pot (preferably one with a large surface area on the bottom), add 1 tbsp olive oil and arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for an hour.
  4. Arrange on a large plate, garnish with lemon wheels and serve.

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Last updated: November 1, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.