Stuffed Grape Leaves (Dolmas) – Classic Mediterranean Mezze Favorite

These Stuffed Grape Leaves (Dolmas) are a classic Mediterranean mezze made with tender grape leaves wrapped around a fragrant rice filling with herbs, lemon, and olive oil. Light, zesty, and incredibly satisfying, they’re a staple in Mediterranean cuisine and perfect for sharing.

Serve dolmas as part of a mezze spread with Homemade Hummus and Cucumber Tomato Olive Salad with Lemon Dressing, or alongside heartier dishes like Greek Chicken Souvlaki Bowls. They also pair beautifully with lighter finishes such as Greek Yogurt with Honey, Walnuts & Berries, making them ideal for entertaining or Mediterranean-style grazing boards.

Why You’ll Love This

• Tender grape leaves filled with herbed rice and bright lemon flavor

• Classic Mediterranean dish with fresh, satisfying texture

• Naturally vegetarian and great for sharing

• Perfect as an appetizer, mezze platter addition, or light meal

Recipe Card

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: ~1 hour 15 minutes Servings: 6–8 (about 35–40 Dolmas)

Nutrition Information (Approximate, Per Serving)

• Calories: 210–240 kcal

• Protein: 4 g

• Total Fat: 12–14 g

  • Saturated Fat: 2 g

• Carbohydrates: ~24–28 g

  • Fiber: 3 g

  • Sugars: 2 g

• Sodium: 380–450 mg

Ingredients

Grape Leaves

• 1 jar (16 oz) grape leaves, drained and rinsed

Rice Filling

• 1 cup uncooked short-grain rice

• ¼ cup extra-virgin olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• ¼ cup fresh parsley, finely chopped

• 2 tbsp fresh dill or mint, chopped

• Zest of 1 lemon + ¼ cup lemon juice

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

For Cooking

• 2 cups water or vegetable broth

• 2 tbsp olive oil

• Lemon slices (optional)

Instructions

1. Prepare grape leaves: Gently separate grape leaves and rinse well to remove brine. Set aside.

2. Make the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic and cook 30 seconds. Remove from heat and mix in rice, parsley, dill, lemon zest, lemon juice, oregano, salt, and pepper.

3. Roll the dolmas: Lay one grape leaf shiny side down. Place 1 tablespoon of filling near the stem end. Fold sides inward and roll tightly like a small burrito. Repeat with the remaining leaves.

4. Arrange in pot: Line the bottom of a pot with a few grape leaves. Place stuffed grape leaves seam-side down in snug layers.

5. Cook: Pour water or broth over dolmas, drizzle with olive oil, and add lemon slices if using. Place a heatproof plate on top to keep them from unrolling. Cover and simmer gently for 40–45 minutes, until rice is tender.

6. Cool slightly & serve: Let rest 10 minutes. Serve warm or chilled with lemon wedges.

Tips & Variations

• Extra flavor: Add pine nuts or currants to the filling.

• Protein option: Mix in cooked ground lamb or beef for a heartier version.

• Shortcut: Jarred grape leaves work perfectly—no blanching needed.

• Serving style: Best served slightly warm or at room temperature.

FAQ

Are stuffed grape leaves Mediterranean diet-friendly?

Yes. They’re made with olive oil, rice, herbs, and lemon—classic Mediterranean ingredients.

Can I make dolmas ahead of time?

Absolutely. They taste even better after chilling and can be made 1–2 days ahead.

Should dolmas be served warm or cold?

Both! Traditionally, vegetarian dolmas are served at room temperature or chilled.

Can I freeze stuffed grape leaves?

Yes. Freeze cooked dolmas in an airtight container for up to 2 months.

Final Thoughts

These Stuffed Grape Leaves (Dolmas) are a timeless Mediterranean favorite—fresh, tangy, and perfect for sharing. Whether served as part of a mezze platter or enjoyed on their own, they bring authentic Mediterranean flavor to any table.