Greek Style Dolmades & Tzatziki
Dolmades can be found in cuisines all over the Middle East, but my favorite style is found in Greek cuisine. Stuffed with short grain rice, herbs, onion, garlic and of course, yummy lamb. Paired with my homemade tzatziki, this is one fresh plate! Dolmades is often a serious craving for me, and with so many local Mediterranean spots in my area, I usually just pop out for a bite when I want some. Tonight, I am making them on my own because I like to push myself out of my comfort zone, and I hope you will too! Serve warm and fresh after cooking or nicely chilled the next day; these stuffed grape leaves are truly a delicious labor of love. This is a great recipe for feeding a large party!
Are you excited yet!?
Short grain rice is key, you can use Aborio rice.
You want to use traditional Greek herbs, but I always toss in a little paprika and coriander too.
You don’t need a food processor for this dish, but it helps!
Don’t live in an area with an international grocer? Don’t worry—Amazon sells jars of grape leaves!
Like rolling a mini burrito or egg roll, check out my IG Story for the video how-to!
Layer these babies in opposite rows, then fill up with water to cover them, and place a heavy plate or bowl on the top to keep them from floating up or breaking apart.
Got a cooling rack laying around? It’s the best for these to drain!
Tzatziki Ingredients
Easy to whip up!
Oh-So-Fresh
COST: $$$
Prep Time: 30MIN
Cook Time: 45MIN
Serving Size: 6-8
Tools
Chef’s Knife
Bowls
Large Pot
Large Plate
Cheese Grater
Food Processor (optional)
Ingredients
DOLMADES:
1LB Ground Lamb (or Beef)
1 Cup Short Grain White Rice, dry
1 Jar Grape Leaves, rinsed and dry
2 Cups Fresh Parsley, chopped or blended
1 Cup Fresh Mint, chopped or blended
4 Cloves Garlic, minced or blended
1 Shallot, minced or blended
1/2 Sweet Onion, minced or blended
3 Lemons
2 Cups Olive Oil
6 Cups Water
1 TSP Salt
1 TSP Pepper
1 TSP Paprika
1/4 TSP Coriander
2 TBS Dried Oregano
TZATZIKI:
2 Cups Plain Greek Yogurt
1 Cucumber, shredded
1 Clove Garlic, minced
1/2 Lemon, juiced
Salt + Pepper, as desired
Paprika, as desired
2 TBS Fresh Dill, chopped
2 TBS Fresh Mint, chopped
Instructions
1. In a food processor (or by hand) finely chop the fresh mint, fresh parsley, garlic, shallots, and sweet onion. Use 1 TSP olive oil to help blend well.
2. In a large bowl, place 1LB ground lamb or beef and add spices and fresh herb mixture, then mix thoroughly and set aside.
3. Remove the grape leaves from the can or jar, submerge in a bowl of cold water to rinse off the brine, blot dry with a paper towel and lay out as many as will fit on your workspace at a time
4. Fill the inside of the leaf with 1 TSP of your lamb mixture at the base, then fold in the corners, and start to roll up to the point of the leaf, until the roll is complete. (see above photos)
5. Once you’ve made all your rolled leaves (makes about 45) get out a large pot and line the base of the pot with leftover leaves or olive oil as a barrier.
6. Start a row of stuffed, rolled leaves, salt/pepper/oil each layer and alternate the direction of the next layer. Repeat until you fill up the pot.
7. Place lemons on the top of the last layer or grape leaves, and then put a heavy plate or bowl on the top of the last layer. (This will help hold them down so they do not float up or break apart while cooking.) Fill the pot with water just above the plate or bowl you are using, and set heat to high until boiling. Once water is boiling, reduce heat and simmer the pot for 45 minutes to 1 hour, this will cook the meat and rice perfectly, absorbing all the flavors.
8. While the dolmades are cooking, prep your tzatziki sauce. Grate the cucumber in a cheese grater or food processor on the fine grate side.
9. Squeeze out as much water from the shredded cucumber as you can, use a cheese cloth or your hands and set aside in a large bowl.
10. Chop up the fresh dill, fresh mint and garlic. Add into the bowl of cucumber.
11. Add in the juice of 1/2 lemon and 2 cups plain greel yogurt. Mix thoroughly, add salt/pepper/paprika as desired, cover and place in the fridge to cool.
12. Once the dolmades are cooked, remove the plate or bowl and take pot off heat. Gently remove each roll, placing them to drain and cool on a cooling rack or cutting board.
13. Squeeze some fresh melon juice over them, plate with your tzatziki sauce and enjoy! Makes great cold leftovers too!
Check out the follow-along video on my Instagram Highlights! @onmyplatetonight
Now that’s a spread. Enjoy!
