Starter Recipes > Dolmades

This recipe is part of the June 2009 Recipes Menu

Starter - Dolmades
Main Course - Shropshire Blue Cheese Flan
Dessert - Raspberry and Chocolate Dessert Cake

How to make Dolmades:
A classic Greek dish which can be served hot or cold and as a main course or a starter. Obtaining vine leaves can be difficult in this country but cabbage leaves do just as well.


1/2 pint good olive oil
4oz cooked rice
1lb onions, peeled and finely chopped
2 tablespoons finely chopped fresh mint
1/2 pint hot water
8oz minced meat
1 large tin of tomatoes
1 lemon
vine leaves
(see measure conversions for more information)


- Fry the onions in half of the olive oil until they are soft.
- Add the rice.
- Cook on a low heat for about 5 minutes.
- Add the meat, tomatoes and mint.
- Allow to simmer for 5 minutes.
- Remove from heat.
- Season well with salt and black pepper.
- Blanche the vine leaves in boiling water for 3 minutes.
- Drain in a colander.
- Put the leaves onto a clean surface, vein side uppermost.
- Put a teaspoonful of the mixture in the centre of a leaf.
- Fold both sides of the leaf inwards.
- Roll up the leaf to enclose the filling loosely.
- Put the Dolmades into an ovenproof dish lined with foil.
- Sprinkle with lemon juice.
- Pour over the cup of hot water.
- Cover with foil.
- Cook at 170 degrees C. for about 1 hour.
- Serve hot or cold.