Stuffed vine leaves

Stuffed Vine Leaves

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Stuffed Grepe Leaves Recipe - Greek Dolmathes


1 jar grape leaves in brine (vine leaves),
1 pound ground beef,
1 large onion, finely chopped,
1/2 cup chopped scallions,
1 Tbsp. chopped fresh dill,
1 Tbsp. fresh mint leaves, chopped,
2 Tbsp. chopped parsley,
2 ripe tomatoes, chopped,
1 cup parboiled rice,
1 tsp. salt,
1/4 tsp. ground black pepper,
1 tsp. paprika,
4 Tbsp. olive oil,
2 cups chicken stock,
1/4 tsp. ground cumin,
2 cloves garlic, crushed and chopped.


Take out the grape leaves from the jar and unroll them. Put them in a saucepan and pour warm water over them in order to remove some of the saltiness and acidity from them. Keep the grape leaves in water for about 10 minutes. Meanwhile, mix all remaining ingredients except the chicken stock, in a mixing bowl. Take the grape leaves and put one tablespoon of the stuffing on the center of every leaf. Roll small parcels and place them on the bottom of a saucepan. I recommend spreading some bamboo sticks on the bottom of the pan and arranging the stuffed grape leaves over them. When you have rolled all the grape leaves, pour the chicken stock in the saucepan and close it with a lid. Bring to a boil and reduce to simmer. Simmer for about 35 minutes or until the rice in the stuffing is cooked. Add more stock or water if necessary during cooking. If adding extra stock, make sure it is not salty. Serve the stuffed grape leaves with Balkan yogurt or tzatziki sauce on the side.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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