September 13, 2016

Dolmades 0 0 5 0

Traditional Greek snacks

  • Prep: 30 mins
  • Cook: 4 hrs
  • 30 mins

    4 hrs

    4 hrs 30 mins

  • Yields: 60 dolmades


Vine leaves fresh or preserved

1 cup of short grain rice,

2 tablespoons of parsley,

1 tablespoon of dill,

1 small onion very finely diced

a pinch of salt.


1Mix well add 1 tablespoon of the mix to center bottom of the leave roll tightly.

2Put a few of the broken leaves in the bottom of the bowl.

3Then layer the stuffed ones.

4Top with a few more of the broken leaves.

5Pour over the juice of 1 lemon and water until it has totally covered the leaves.

6Cook on low for 4 hours.

7Allow to go cold then enjoy

8You can add diced char grilled eggplant to the mix

Submitted by Lea Lee


2 Reviews


June 20, 2021

Same question as Marie. If not cooked, how to keep rice from poking through leaves?


May 7, 2017

The rice is not cooked?

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