This is an AI-generated image.
Grape leaves wrapped around rice and herbs, then steam-braised — an elegant, labor-intensive appetizer.
🚧 The Storage app is currently in development. Please check back soon.
The Greek version of "dolma," a dish of wrapping fillings in grape leaves that has been widely eaten since Ottoman times. Rice mixed with onion and herbs (mint, dill) is carefully wrapped one leaf at a time, then braised slowly in a lemon-scented broth. The version with ground meat mixed in is often eaten warm as a main dish, while the meatless vegetarian version is more often served cold as an appetizer — a labor-intensive dish either way.
Briefly blanch the grape leaves in boiling water to remove excess salt.
Mince the onion and sauté in olive oil.
Mix the rice, chopped herbs, and half the lemon juice to make the filling.
Lay out a grape leaf, place a small amount of filling near the stem end, roll from the bottom, and fold in the sides.
Arrange seam-side down in a pot, packed tightly; add water, olive oil, and the remaining lemon juice.
Weight down with a plate and simmer over low heat for about 40 minutes to finish.