Name: Dolmades
Yield: Serves 4 as Meze or Makes 20 Dolmades
Cuisine: Greek
Ingredients: 1 Bird’s eye chilli, deseeded and finely chopped; 4 tbsp. finely chopped flat-leaf parsley; 250 g passata or 400 g can chopped tomatoes; 2 lemons, cut in wedges; Sea salt & freshly ground black pepper, to taste; 4 tbsp. finely chopped dill; 2 tbsp. finely chopped mint leaves; 250 g fresh vine leaves, destalked (or use leaves in brine, drained); A drizzle of extra virgin olive oil; 2 onions, finely chopped; 250 g long-grain or pudding rice

Preparation info

Serves
4
as Meze

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Dolmades are often served as part of the meze at wedding feasts in Greece - a great excuse for village women to meet up beforehand to roll hundreds of dolmades whilst catching up on local gossip!

In Cyprus we call dolmades ‘koupepia’, which means ‘little cigars’.

Ingredients

250 g long-grain or pudding rice
2 onions, finely chopped
1

Method

Bring 500 ml water to the boil in a large saucepan, then add the rice with a good pinch of salt. Part-cover and reduce the heat to simmer for 12-15 minutes or until the rice is just starting to soften.
Preheat the oven to