This Dolmadakia Recipe is delicious, vegan-friendly, and gluten free! Dolmakia is also known as Dolmathes, Dolmades, and Dolma. This dolmades recipe different from Assyrian DoIma, but I think even mom would have approved!
I've always loved grape leaf dolma...Middle Eastern style, that is. I used to think that I disliked Greek Dolmades. Just like mom, who once threw an entire can of Dolmathes in the trash after one taste. It was then that she decided Greeks didn't know how to make Dolma. I think this Dolmadakia recipe would have definitely changed her mind!
Greek Stuffed Grape Leaves have a distinct lemony flavor and a filling made with tender rice, dill, scallions, and mint. In this Dolmathes recipe, pine nuts are also added but can be left out, if you prefer.
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🧐 Why You'll Love This Recipe
- This dolmades recipe is easy to prepare, especially once you get the hang of rolling the rice-filled grape leaves.
- The little green bundels are loaded with healthy ingredients and the bold flavor of dill, scallions, mint, and lemon juice.
- Unlike many Dolma recipes, this Dolmadakia recipe is also vegan-friendly and gluten-free!
- Dolmathes can be eaten warm or cold and are a perfect addition to a simple charcuterie board, as an appetizer, side dish, or a healthy snack.
🛒 What Goes into This Recipe
🔖 Ingredient & Substitutions
- Grape Leaves: I have always preferred using fresh grape leaves instead of jarred. If you absolutely can't get your hand on fresh grape leaves Orlando Brand Grape Leaves are popular.
- Fresh Dill: Fresh dill makes this recipe so don't substitute with dill weed. If possible, use homegrown dill, which usually tastes much better than store-bought dill.
- Dill Weed: I like to sprinkle dill weed between the layers, if you're out, you can skip it.
- Pinenuts: Pinenuts are optional depending on your taste preference. I love them in Dolmadakia, while my daughter prefers the melt-in-your-mouth texture without the added crunch.
- Citric Acid: Citric acid adds a very sour taste and is used in sour candy, and to preserve food. If you don't have any, you can use lemon juice instead.
🥬 How to Make Dolmadakia/Dolmades
Step 1: Soak the rice in cold water and set aside while you work on the other steps.
Step 2: Prepare freshly picked grape leaves by washing them first, then plunging them in boiling water until soft and pliable, approximately 30 seconds. Continue until all the leaves are blanched. If using brined grape leaves, rinse well before using.
Step 3: Drain the rice and add to a large mixing bowl. Add the chopped dill, mint, onion, scallions, and parsley.
Step 4: Toast pine nuts in a pan, if using, stirring frequently to prevent burning. Add the toasted pine nuts to the bowl with the other ingredients.
Step 5: Mix lemon juice and olive oil and whisk in the salt and pepper. Pour half of this mixture over the filling ingredients and mix to combine.
Step 6: Place grape leaves bumpy side up, on a plate or cutting board. I like to do five at a time. Next, add approximately 1 tablespoon of the rice mixture to the center of each grape leaf.
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Step 7: Fold the sides of the grape leaf to cover the filing, then fold the bottom part over the filling and roll up all the way up as tightly as possible.
Step 8: Line the bottom of a 9" x 13” baking dish with the larger grape leaves that are not desirable for cooking. This is done to prevent the dolma from burning or sticking to the bottom of the pan.
Step 9: Place rolled Dolmades in tight rows in the prepared baking dish until you fill the entire dish. Sprinkle with dill weed, if using. If you have extra dolma left, add it as a second layer.
Preheat oven to 350 degrees F.
Step 10: Mix hot water into the remaining oil and lemon juice. The salt and pepper will have settled to the bottom, so give it a quick stir. Pour this mixture over the Dolmadakes, making sure you distribute the liquid evenly over the entire pan.
Step 11: Cover tightly with foil and place in a pre-heated oven. Bake for one hour or until tender.
Yogurt Sauce
Meanwhile, mix yogurt, dill, garlic until combined. Serve yogurt as a dipping sauce with the Dolmadakia.
🤷🏻♀️ Recipe FAQs
Greek Dolmades are made with a filling made of rice, herbs (dill, parsley, mint), onions, garlic, salt, and pepper.
The filling is wrapped in tender grape leaves that are either freshly picked or pickled. The rolled Dolma is then cooked in a mixture of water (or broth), lemon juice, and olive oil, until tender. Sometimes minced meat is added to the filling.
Dolmathes can be served by themselves, or with yogurt sauce. The sauce consists of yogurt, garlic, and dill. Dolmadakia can be served hot, warm, or cold and make a great appetizer or a quick, healthy snack on the go!
Dolmades and Dolmadakia both Greek names for stuffed grape leaves. A Dolmadaki is one stuffed grape leaf while Dolmadakia is the plural form. Dolmades is plural for one Dolma.
Dolmadakia is the ultimate finger food! That means you can use your hands or preferably, a fork. Dip the Dolmadakia in yogurt sauce and plop them in your mouth.
Dolmathes can be enjoyed hot, warm, or cold, but don't forget the yogurt sauce!
Fresh grape leaves are much more tender than jarred leaves. If you have the choice between the two, always use fresh leaves. The leaves should be young and tender, not too large or brittle. 
👩🏼🍳 Pro Tips
- The amount of filling is approximate and will depend on the size of the leaf being stuffed. Larger leaves will require more filling mixture than smaller ones.
- Always use smaller leaves, if available. They are much more tender.
- If you'd like to pickle your own grape leaves, check out my Pickling Grape Leaves post.
- Allow ample time for the dolmades to cool before serving. They will fall apart if you try to serve them while too hot.
- This dolmades recipe can be reheated in the microwave for a minute or two.
- I don't recommend freezing the dolmathes because the texture is not the same once frozen.
🍽 Related Recipes
📖 Recipe
Dolmadakia (Dolmades) Stuffed Grape leaves
Ingredients
- 1½ cup jasmine rice
- 80 grape leaves
- ⅓ cup fresh dill (chopped)
- ⅓ cup Italian parsley (chopped)
- ⅓ cup fresh mint (chopped)
- 1 small onion (diced)
- 4 scallions (diced)
- 2 cloves garlic (minced)
- ¼ cup pinenuts (optional)
- ½ tablespoon dill weed
- ½ cup fresh lemon juice
- ½ cup olive oil
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 1½ cup hot water
Yogurt Sauce
- 1½ cups Greek yogurt
- 2 tablespoon fresh dill
- 1 clove garlic (pressed)
- ¼ teaspoon sea salt
- ⅛ teaspoon citric acid
Instructions
- Soak the rice in cold water and set aside while you work on the other steps.
- Prepare freshly picked grape leaves by washing them first, then plunging them in boiling water until soft and pliable, approximately 30 seconds. Continue until all the leaves are blanched. If using brined grape leaves, rinse well before using.
- Drain the rice and add to a large mixing bowl. Add the chopped dill, mint, onion, scallions, and parsley.
- Toast pine nuts in a pan, if using, stirring frequently to prevent burning. Add the toasted pine nuts to the bowl with the other ingredients.
- Mix lemon juice and olive oil and whisk in the salt and pepper. Pour half of this mixture over the filling ingredients and mix to combine.
- Place grape leaves bumpy side up, on a plate or cutting board. I like to do five at a time. Next, add approximately 1 tablespoon of the rice mixture to the center of each grape leaf. Fold the sides of the grape leaf to cover the filling, then fold the bottom part over the filling and roll up all the way up as tightly as possible.
- Line the bottom of a 9" x 13” baking dish with the larger grape leaves that are not desirable for cooking. This is done to prevent the dolma from burning or sticking to the bottom of the pan.
- Place rolled Dolmades in tight rows in the prepared baking dish until you fill the entire dish. Sprinkle with dill weed, if using. If you have extra dolma left, add it as a second layer.
Preheat oven to 350 degrees F.
- Mix hot water into the remaining oil and lemon juice. The salt and pepper will have settled to the bottom, so give it a quick stir. Pour this mixture over the Dolmadakes, making sure you distribute the liquid evenly over the entire pan.
- Cover tightly with foil and place in a pre-heated oven. Bake for one hour or until tender.
Yogurt Sauce
- Meanwhile, mix yogurt, dill, garlic, salt, and citric acid until combined. Serve yogurt as a dipping sauce with the Dolmadakia.
Notes
- The amount of filling is approximate and will depend on the size of the leaf being stuffed. Larger leaves will require more filling mixture than smaller ones.
- Always use smaller leaves, if available. They are much more tender.
- If you'd like to pickle your own grape leaves, check out my Pickling Grape Leaves post.
- Allow ample time for the dolmades to cool before serving. They will fall apart if you try to serve them while too hot.
- To reheat the Dolmathes, you can microwave them for a minute or so.
- I don't recommend freezing the Dolmadakia because the texture is not the same once frozen.
Teresa Evers says
This was different kind of appetizer for me to try. I was pleasantly surprised at how tasty it was. I think I could eat a whole tray of these. I loved learning how to roll the grape leaves, the sauce is very flavorful as well. I could eat these everyday.
Hilda Sterner says
I'm with you on that one. Whenever I make them, I find myself making regular trips to the fridge to sneak some, lol!
Kelly Methey says
I wasn’t sure what to think about these when I first was going to try them but they were delicious! The grape leaves were soft and melted in my mouth. The filling was very flavorful and was a nice compliment to the cooking sauce. I really enjoyed them. It was fun learning to roll them, I need a bit more practice before I can be as good as Hilda! Haha!
Hilda Sterner says
Thanks, Kelly, keep practicing, you'll be rolling them like a yaya in no time!
Laura says
Tried these for the first time. Also got to participate in rolling them. They are a great dish!! I love how tangy and tender they are. It's a perk to enjoy them warm or cold. They are delicious!
Hilda Sterner says
Thank you, Laura for taking the time to review this recipe, enjoy!
Kathy Fisher says
Making stuffed grape leaves was a first for me. I even impressed myself. Aside from that, this Greek version of Dolma was very good and very different from other Assyrian Dolma. Terrific recipe.
Hilda Sterner says
I agree, the two can't be compared but they're both good in their own way!
jaybie says
cooking the stuffs with pot and a very low fire is better than baking, mostly, raw rice, specially along the inner part of the baking pan usually turns un cook, so I'm not agree with you baking it, instead, put all the stuff in a deep pot, with citric acid or lemon juice or lemon salt with olive oil and cook it in a very low fire for at least 2-3 hours, cover the pot with aluminum foil, in preparing the filling, for me, on my point of view, sauté the rice with lots of onions, garlic, tomatoes, mint and coriander is better, then add some tomato paste to make it more colorful, it is easy to wrap with the leaves and the result, woahhh!
Hilda Sterner says
Thanks for your comment, what you are describing sounds more like Middle Eastern dolma, which I have quite a few recipes for on my blog. This recipe is more typical of Greek dolma, and although you can cook it on the stove-top, it's also excellent when baked and just melts in your mouth.
Tamara says
So delicious! One of my all time favorite foods, which I can now make thanks to you. It was even better the second day cold. 🙂
Hilda Sterner says
Thanks, Tamara, and I agree, I just had some for lunch myself. Hot or cold, they make a great lunch or a quick snack.
Caroline says
This was amazing!! Such wonderful flavors! Very easy recipe to follow!
Hilda Sterner says
Thank you, I appreciate the review! ❤️