Stuffed dolmadas: Stuffed grape leaf snacks with lemon sauce

If you love making snacks for your friends, get creative with stuffed dolmadas. They are meaty parcels of deliciousness.

Sep 16, 2022 - 13:52
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Stuffed dolmadas: Stuffed grape leaf snacks with lemon sauce

It’s always a treat when you see your family and friends devour a snack board that you put together. The Mediterranean region as well as the Middle East have some great finger foods that are made for sharing. Stuffed dolmadas or dolmathes are traditional from these areas and involve stuffing vine or cabbage leaves with various ingredients. They have been around for centuries and it’s up to you to share with your friends.

Tips for your stuffed dolmadas

Blanching your leaves makes them easy to use when making your parcels. Our recipe includes rice, onions and even some beef mince, but you can get creative. Add some chicken or even fish into the mix instead of beef and add chili for those who like things spicy. The egg and lemon sauce is tangy and adds even more depth to the flavours. Serve with the sauce during game day or before the braai begins.

If you love making snacks for your friends, get creative with stuffed dolmadas. They are meaty parcels of deliciousness.

Stuffed dolmadas recipe
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Stuffed dolmadas recipe

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Recipe by Gary Dunn Course: Snacks, StartersCuisine: Middle Eastern, Turkish, GreekDifficulty: Easy
Prep time

25

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

35

minutes

Ingredients

  • vine leaves or 1 Savoy cabbage

  • 1 tsp dill or parsley

  • ground cinnamon

  • 1 kg finely minced veal or beef

  • 150 ml olive oil

  • 1 large onion or chipped spring onion

  • salt and black pepper

  • rice

  • ½ tsp chopped mint

  • For the egg and lemon sauce

  • 30 g butter

  • 2 level tbsp flour

  • 250 ml hot stock

  • 2 eggs

  • juice of 1 or 2 lemons

  • 2 tbsp cold water

Method

  • Blanch fresh vine or cabbage leaves in boiling water, drain and leave them to cool. (Less than a minute)
  • Chop the onions finely and mix in a bowl with the meat, rice and herbs.  Season with salt, pepper and a pinch of cinnamon. 
  • Add the olive oil and work in with the hands. 
  • Put one or two leaves, according to size, in the palm of one hand and with the other put a dessertspoon of the filling in the centre of the leaf. Make a little parcel by folding the stem over first, then the sides, rolling them as tightly as possible. 
  • Pack closely together in a large saucepan. 
  • Barely cover with water and press a plate well down on to the dolmadas to prevent them unrolling and cook gently for one hour or more.
  • Make an egg and lemon sauce with the liquid from the pan and pour back over the dolmadas.
  • For the egg and lemon sauce
  • Make roux with butter and flour and cook for a few minutes, then add the stock slowly, stirring all the time.
  • Keep warm while preparing the eggs and lemon.
  • Beat the eggs until light and frothy and while still beating, add lemon juice and then cold water.
  • Now Add stock a spoonful at a time, then return to pan and heat. The sauce should not be
    allowed to boil or it will curdle.
  • Shake the pan gently from side to side and stand away from the fire for ten minutes before serving.

Notes

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Do you want to make more unique weekend snack recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.

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