• Cooking Time: 45 minutes
  • Servings: about 3 dozen dolmas
  • Preparation Time: 30 minutes


This recipe is from my favorite ethnic cookbook, THE COMPLETE BOOK OF GREEK COOKING, published by the Recipe Club of Saint Paul's Greek Orthodox Cathedral in Hempstead, New York. I will die a happy person if I get time to try every recipe in the book. The problem is I love everything so much, I keep making the same recipes, so I'll need to stick around forever I guess! These dolmas are the best I've tasted, maybe because I use fresh herbs from my garden and their preparation fills the kitchen with the lovely aroma of rice and dill. Mmmmm.


  • 1 c minced onion (the original recipe calls for 2 cups)
  • 1 tsp salt
  • 1 cup rice (uncooked)
  • 3/4 cup olive oil
  • 1 bunch chopped scallions (the original recipe calls for 3 cups)
  • 6 T lemon juice
  • 1/2 c chopped parsley--reserve stems and larger leaves to line the pot
  • 1/2 c chopped dill--reserve these stems for lining the pot, too
  • salt and pepper to taste
  • 1 12-oz jar grape leaves (fresh grape leaves may be used but they require special preparation and I have never been industrious to find & prepare them)
  • parsley and lemon wedges for garnish


  • Sweat onion over very low heat with 1 tsp. salt for 5 to 10 minutes until wilted. Increase heat and add rice, 1/2 c. of the olive oil, scallions, and 1-1/2 T. lemon juice. Saute for 2 minutes. Add parsley, dill, salt, and pepper. Saute for 4 minutes. Set aside to cool.
  • Wash the grape leaves under cold running water to thoroughly remove all brine. Separate leaves carefully. Remove the thick stem portions. Cut large leaves in half. Place 1 T. filling on underside of leaf. Starting at base, fold over, and fold in sides, rolling tightly toward the point of the leaf.
  • Place parsley and dill stalks on the bottom of a large, heavy saucepan. Arrange dolmadakia in layers. Add the remaining 1/4 c. oil and 1-1/2 T. lemon juice. Weigh down the domadakia with a heavy plate. Cover with boiling water to the level of the plate. Bring to a boil, reduce heat, and simmer for 45 minutes or until the water is absorbed. Remove the plate and sprinkle 3 T fresh lemon juice over the domadakia. Let cool thoroughly in pot. Remove to a serving plate and garnish with parsley and lemon wedges

Categories: Sabra 

Author Credit: Recipe Club of St Paul's Greek Orthodox Cathedral

© 2006-2016 BakeSpace, Inc. All Rights Reserved