Authentic home cooking from Greece, with US measurements. 
Traditional Stuffed Grape Leaves (Dolmadakia)
I may not have my mom close to me anymore, but if I could, I would cook this dish for her. It was one of her favorites, and of course, I follow her instructions and recipe to the letter.
Happy Mother's Day to all the moms!!
This is one of those dishes you never get tired of eating!!
It does take some effort, but the dreamy result will reward you.
We can blanch the grape leaves the day before and store them in the fridge.
Choose fresh grape leaves now that they are in season.
I prefer to store them in the freezer, so you can enjoy this exquisite traditional dish anytime.
Traditional Stuffed Grape Leaves (Dolmadakia)
I may not have my mom close to me anymore, but if I could, I would cook this dish for her. It was one of her favorites, and of course, I follow her instructions and recipe to the letter.
Happy Mother's Day to all the moms!!
This is one of those dishes you never get tired of eating!!
It does take some effort, but the dreamy result will reward you.
We can blanch the grape leaves the day before and store them in the fridge.
Choose fresh grape leaves now that they are in season.
I prefer to store them in the freezer, so you can enjoy this exquisite traditional dish anytime.
Open in Cookpad AppSteps
- 1
Start by preparing the grape leaves. Rinse them well, then bring 2 liters of water to a boil. Blanch the leaves, 10 at a time, for 1 minute until they change color. Fresh and tender leaves don't need more time. Place them on a plate and let them cool.
- 2
Gather your ingredients and prepare the filling.
- 3
Heat the 1/2 cup olive oil in a large pan and sauté the onions, both dry and green, for 3-4 minutes. Add the rice (washed and drained), all the herbs, salt, and pepper. Stir for 1 minute and pour in the 1 cup of water. Once it starts boiling, cover the pan and wait for the water to be absorbed and the rice to swell a bit. Let the filling cool slightly.
- 4
It's time to roll our dolmadakia. Use a teaspoon to take some filling and place it on the grape leaf, rolling as shown in the pictures, with the shiny side of the leaf down, so you see the side with the veins.
- 5
Place a few grape leaves at the bottom of a pot and arrange the dolmadakia in rows.
- 6
Once all are rolled, drizzle with olive oil and lemon juice. Place a heavy plate on top and pour in water until covered.
- 7
Simmer for 40 to 50 minutes.
- 8
Serve with lemon slices and either plain yogurt or the easy yogurt sauce.
- 9
For the easy yogurt sauce, simply mix all the ingredients and serve.
- 10
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