Dolmathakia Stuffed Grape Leaves

Dolmathakia Stuffed Grape Leaves
  • 30 leaves
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2

    onions, chopped fine

  • 1 cup
    (250 mL)

    olive oil

  • 1/2 cup
    (125 mL)

    uncooked rice

  • 2 Tbsp.
    (30 mL)

    pine nuts

  • 2 Tbsp.
    (30 mL)

    fresh dill

  • Salt and pepper to taste

  • 1 cup
    (250 mL)

    hot water

  • 30

    grape leaves, blanched

  • 2 Tbsp.
    (30 mL)

    lemon juice


Cook onions in 1/2 cup olive oil over low heat until softened but not browned.

Add rice and cook 5 minutes.

Add pine nuts, dill, 1/2 cup hot water and simmer 5 minutes. Set aside.

Place a spoonful of rice mixture in the centre of a each grape leaf, fold sides of leaf over and roll up loosely as rice will expand during cooking.

Place stuffed leaves in a shallow pan. Pour lemon juice, 1/2 cup olive oil and 1/2 cup hot water over them.

Cover and simmer over low heat for 60 minutes. Cool.

Serve as a cold entrée with tsadziki.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007