Dolmades are a traditional Greek dish consisting of grape leaves stuffed with a flavorful mixture of rice, fresh herbs, and sometimes meat. These bite-sized morsels are a staple in Greek cuisine and are enjoyed as an appetizer or part of a meze platter.

The history of dolmades dates back to the Ottoman Empire, where similar stuffed dishes were popular across the region. Over time, the Greeks have made dolmades their own, incorporating local ingredients and flavors to create a unique and beloved dish.

To make dolmades, start by preparing the filling. Cook rice with onions, fresh herbs such as dill and mint, and seasonings until the rice is tender and aromatic. If you prefer a meat version, you can add ground lamb or beef to the mixture. Once the filling is ready, place a small amount onto each grape leaf and roll them up tightly, tucking in the sides as you go. Arrange the stuffed grape leaves in a pot, seam side down, and add water or broth along with a squeeze of lemon juice. Cover and steam the dolmades until the grape leaves are tender and the flavors have melded together.

There are many ways to customize dolmades. Some variations include adding pine nuts or currants to the rice mixture for added texture and sweetness. You can also experiment with different herbs and spices to suit your taste preferences.

In Greece, dolmades are typically served as part of a meze spread, accompanied by other small dishes such as tzatziki, olives, and pita bread. They can be enjoyed warm or at room temperature, making them a versatile addition to any meal. A drizzle of olive oil and a sprinkle of fresh lemon juice just before serving can enhance the flavors even further.

Dolmades are not only delicious but also offer several health benefits. The grape leaves are rich in vitamins A and K, while the rice provides a good source of carbohydrates. If you opt for a vegetarian version, dolmades can be a low-calorie and nutritious option. However, it is important to be mindful of portion sizes, as the rice filling can be calorie-dense.