Few things can compare to the divine taste of home-made dolmades. The option to get them ready made are plenty. With a little effort, though, you can actually enjoy your own, very tasty vine leaves wraps, dolmadakia, and you will find these are far superior in taste.

Preparation time


Cooking time




Dolmades | Ingredients

  • 240g young vine leaves approx. 60
  • 1 cup of rice medium grain
  • 1 large onion finely chopped
  • 2 spring onions finely chopped
  • 1 bunch of dill
  • ½ bunch of parsley
  • 5 – 6 spearmint leaves
  • 200 ml extra virgin olive oil
  • 2 lemons (for their juice)
  • salt and pepper to taste

Dolmades | Products for preparing this recipe

Dolmades are traditional stuffed vine leaves

Dolmadakia, traditionally is one of the spring dishes. Imagine yourself picking through a handful of green, tender new leaves off the vines, get a handful of herbs from the herb garden and complement these with a little bit of rice. If you fancy you could add a bit of mince meat as well, but the truth is dolmadakia taste far better in their vegetarian version.

Dolmadakia is a very old dish, many say it goes as far back as Alexander The Great. In the many years the dish has been enjoyed, dolmadakia tend to be more a cooking technique than just a tasty appetizer. Whilst in spring you wrap the vine leaves, in winter these are replaced by cabbage leaves. This is where the stuffing often changes from vegetarian to a hearty meat one, with just a little bit of mince meat.

But let’s go make them. Once you start on it, dolmadakia will become such a staple, you will never stop. Added bonus you can enjoy them either at room temperature or cold with a little bit of Greek yogurt to the side.

Dolmades | How to cook

Ricetta dolmadakia per 4 persone

Open the jar of vine leaves, place them in a strainer and rinse very well before using.

  1. For the stuffing, finely chop and sauté your onion and spring onion. Add the herbs, finely chopped and in a couple of minutes stir in your rice.
  2. Add to this half the olive oil and water just enough to cover. Bring it to the boil and let it cook for 4-5 minutes. Remove from the heat, cover with a clean towel and let it stand for another 10 min.
  3. Once the rice and herbs mix is ready, add salt and pepper. You are ready to start stuffing your vine leaves.
  4. If there are any torn vine leaves, keep them aside as you will need these to cover the bottom of your pot.
  5. Open each vine leaf with the veins surface facing you. Place a teaspoon of rice mix on the base of the leaf, fold in the sides and then roll tight. The thinner the dolmadaki the more obvious the artistry of the cook. Aim for a tight and tidy roll.
  6. Once all the vine leaves are rolled, place a few leaves in the bottom of your pot and lay the ntolmadakia around in circles. Make sure there is as little free space between them as possible.
  7. Fill in the pot with water, the remaining olive oil and lemon juice until the dolmadakia are covered. Then add a heavy plate on top! Yes, it is safe to do, just be a little careful handling it when hot. If you forget it, you will have a very messy pot, dolmadakia tend to move when in the boil.  Boil in low to medium heat for 30-40 minutes.