Dolmades (lamb-stuffed vine leaves)
You’ll find many variations of stuffed vine leaves across Greece, Egypt, Turkey and Lebanon. Some are cooked on the stovetop, others in the oven, and they’re typically stuffed with rice, fresh herbs, warm spices, and sometimes minced (ground) lamb or beef, all simmered in a lemony broth. Our version is inspired by the flavours we’ve enjoyed in Greece.
You can use fresh vine leaves, foraged from your garden or sourced from Greek neighbours, or vacuum-sealed ones from a European deli. Fresh leaves are best picked in late spring to early summer, while they’re still tender. Blanch fresh leaves in boiling water for 1 minute, then cool and drain them in a colander.
Shop-bought leaves should be soaked in cold water for 30 minutes to remove the excess salt, then patted dry. Damaged leaves can be used to line the bottom of the saucepan.
A NOTE ON PREP
This is a great mezze to have in the fridge for when unexpected guests arrive, or you can prepare the dolmades a couple of days before a dinner party. They will keep in an airtight container in the fridge for up to 1 week; the flavour will develop over time.
SERVE ME WITH
The dolmades can be served warm or cold with Tzatziki and lemon wedges, or with our Rye confit garlic taramosalata.
Or why not try more of our favourite Greek recipes?
This recipe is an excerpt from OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coume.
