Dolmades recipe Greek Meze Why Athens City Guide Athenian Stories

A tried and tested Dolmades recipe

Rolled grape leaves with fragrant minced lamb


A perfect addition to any meze table, these delicate parcels are a true tribute to Greek flavours. The mint and cinnamon in this dolmades recipe lightens up the minced lamb. Serve with a good squeeze of lemon juice and a dollop of tzatziki for a moorish taste sensation.

Serves 6-8 as part of a meze table

Dolmades Recipe Greek Meze Why Athens City Guide

Photograph: Why Athens | Dolmades recipe


20 large vine leaves* in brine, drained and rinsed

2 tbsp olive oil

350g minced lamb

1 cup of long-grain rice

1 onion, finely chopped

1 tbsp finely chopped mint

1 pinch ground cinnamon

1 lemon sliced

handful chopped dill

pine nuts for garnishing

Salt and pepper to taste



1. Heat olive oil on a frypan over medium heat, add onion and sauté until tender.

Increase heat to high and add minced lamb; cook until brown.

Add rice, mint, ground cinnamon; sauté 2mins, seaon to taste and set aside.

2. Lay vine leaves on a work surface. Place 1 tbsp lamb mixture in the centre of each, fold in sides and roll firmly

3. Line the base of a large saucepan with extra vine leaves and place dolmades on top in a single, tightly packed layer. Place thinly sliced lemon on top. Cover dolmades with cold water then weight with a plate. Bring to a simmer over low heat and cook covered until rice is tender, about 40 mins. Transfer to a plate and drizzle with olive oil, allow to cool.

When ready to serve add fresh lemon juice from one lemon. Garnish with chopped dill, lemon slices and a sprinkle of pine nuts.

*Choose fresh vine leaves if available

Find more Greek meze inspiration.