Dolmadakia are an excellent meze to accompany many other meals at a table, but they can also be a main course that is delicious and perfectly healthy. They are a classic part of Greek cuisine and are popular as a cold or hot starter.

For 6-8 servings

Ingredients

• 450 g rice, Carolina or other variety
• 400 g vine leaves
• 2 bunches spring onions, finely chopped
• 1-2 cloves of garlic, finely chopped
• 1 onion, finely diced
• 400 mL water
• 250 mL olive oil
• 1/2 bunch dill, finely chopped
• 1/2 bunch mint, finely chopped
• 1/2 bunch parsley, finely chopped
• Juice and zest of 1 lemon
• Salt
• Pepper

Preparation & Cooking

1. Heat a large cooking pot over medium heat, add the half of the olive oil, the spring onion, the dried onion and the garlic and cook for about 7-8 minutes until caramelised.
2. Then add the rice and sauté for 4-5 minutes.
3. After sautéing, add the water to the pot and reduce the heat, simmer the rice for 7-8 minutes until the water is absorbed by the rice.
4. Once the rice is ready, remove the pan from the heat, let the rice cool a little, then add the fresh herbs, lemon zest and juice, season with salt and pepper and stir gently with a wooden spoon.
5. In a large pot, place some vine leaves (5-8 pieces) to cover the bottom and to put the dolmades on.
6. To roll up the vine leaves. Place a vine leaf on the work surface and put 1-2 teaspoons (depending on the size of the vine leaf) of the filling in the middle of the vine leaf. Then fold the edges of the leaf inwards and roll it up into a roll. Repeat this process for the remaining vine leaves.
7. Once the dolmades are rolled up, place them close together in the pot and pile them up.
8. Finally, add the rest of the olive oil to the pot and cover the dolmades with a plate (this prevents the dolmades from tearing apart during cooking). Fill the pot with water until all the dolmades are covered with water.
9. Cook over a medium heat for 40-50 minutes. Taste after 40 minutes to see if the dolmades are cooked.
10. Serve the dolmades warm or cold. Garnish with lemon slices, dill and olive oil. Serve with feta cheese or a yoghurt dip.

Kali sas orexi!