Greek dolmades are so delicious. They're filled with a herby rice and meat mixture, and they look beautiful served on your table.
View More
GET THE RECIPE
Gently remove the grape leaves from the jar Flatten the roll of leaves out so you can easily grab them to fill them. Set aside in a bowl or plate.
View More
Set aside 8 grape leaves. Layer the bottom of the pot with a drizzle of olive oil and then layer 4 grape leaves, overlapping them to cover most of the bottom of the pot. Then add 4 slices of lemon, another drizzle of olive oil and layer 4 more grape leaves. Set aside.
View More
Combine the ground beef, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
View More
Lay a grape leaf, vein side up, flat on your work surface. Place 1 tablespoon of filling in the center of the leaf and then fold the left and right sides together and then roll up to complete a roll.
View More
Repeat until all of the filling is used and place the grape leaf rolls one by one into the pot, seam side down, beside each other, tucking them in tightly beside each other.
View More
Place a small-medium plate on top of the rolls, making sure the plate covers only about 2/3-3/4 of the diameter of the pot. Pour water into the pot, filling about halfway up the side.
View More
Bring to a boil over high heat and then turn to medium-low to keep at a simmer. Cook for 80-100 minutes, making sure to check the water level every 20 minutes to ensure it doesn't get too low.
View More
When the dolmades are done, remove from the heat and let sit while you make the lemon sauce according to recipe.
View More
Serve the dolmades and allow people to spoon over the amount of lemon sauce they would like. Top with more fresh dill if desired and cracked black pepper and fresh lemon wedges.
View More