Dolmades are delicate parcels made from grape leaves (also known as vine leaves) stuffed with long-grain rice,  fresh herbs and seasonings. Dolmades can be served as part of a meze platter or salad plate, eaten as finger food or simply enjoyed as a tasty snack.



Dolmades refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). Meat dolmades are served warm and usually garnished with egg lemon sauce (Avgolemono), while meatless vegetarian dolmades are served cold or at room temperature with a last minute squeeze of lemon juice and some thick creamy yogurt. And did I mention that they are the perfect recipe for lent!