Classic Greek Sarma Recipe Dolmades (Greek Stuffed Grape Leaves)
Get ready to enjoy the traditional flavors of our classic Greek Sarma Dolmades!
Equipment
- 1 large sauce pot
- large bowls
- 1 Cutting board
Ingredients
- 1 lb fresh vine leaves
- 2 cups uncooked long-grain rice (rinsed)
- 1 medium yellow onion chopped
- ½ cup dill (finely chopped)
- ½ cup mint (finely chopped)
- ½ cup parsley (finely chopped)
- 2 cloves of garlic (minced)
- 2 bunches spring onions
- 400 g water
- 6 tbsp lemon juice (freshly squeezed)
- ½ tsp black pepper
- 2 tsp salt
- ½ cup olive oil
- 4-5 slices lemon
- 2 tbsp pine nuts (optional)
For the sauce:
- fresh black pepper (finely chopped)
- 5-6 mint leaves
- ¼ bunch dill (finely chopped)
- 500 g plain yogurt
Instructions
- To make dolmas, you will need to prepare the vine leaves first. Washing vine leaves and cutting their stems is an essential step in preparing the popular Mediterranean dish known as Dolmades.
- Start by washing the leaves thoroughly under running water and removing any dirt or debris. Then trim off the ends of the stem with scissors or a sharp knife. It's best to work in bunches so that you can be efficient with your time. Once all the stems are trimmed, put water in a pot to boil on high heat. When it comes to a boil, put about a dozen vine leaves at a time into the pot for about 1-2 minutes each until they turn bright green and become pliable.
- Draining your vine leaves after boiling or steaming them removes any excess moisture and stops the cooking process. This ensures that the leaves don't become too soft and lose their shape. Once they're drained, immediately submerge them in cold water to halt any residual heat from continuing to cook them further.
- Over medium to high heat, place a pot and add the spring onion, onion and garlic along with ½ the olive oil.
- Sauté until the onion softens and caramelizes nicely for 10-15 minutes. Then add the rice, add the water and stir. Lower heat and simmer until the rice soaks up the water or for about 5 minutes. When ready leave aside.
- In a large bowl, mix well the spring onions, dill, parsley, mint, lemon juice, salt and pepper. Stir to combine and add to the mixture.
- If you have ripped or broken vine leaves you can use them to spread at the bottom of the pot.
- Place a vine leaf on a cutting board with veins facing up and add 1 tbsp of filling in the center, fold the sides of the vine leaf and roll to complete.
- Repeat with all the vine leaves and then transfer them to the pot by placing them next to each other.
- You can add more rows of stuffed grape vines if need. Add the remaining olive oil and use a plate to cover the stuffed vine leaves.
- Pour water until you cover the vines and simmer for 40-50mins so then the rice can be cooked
- Prepare the yogurt sauce by mixing the ingredients.
- When the Dolmades stuffed vine leaves are ready, serve them with yogurt sauce.