Dolmadakia are small Greek grape leaves stuffed with rice and herbs—kind of like the little sibling to dolmades. While “dolmades” can mean any kind of stuffed vegetable (like peppers or tomatoes), dolmadakia specifically means stuffed grape leaves.
Cretan-style dolmadakia are special because they use maratho (wild fennel), lots of good olive oil, and just a handful of fresh ingredients. You’ll often see them served cold or at room temperature on mezze spreads, alongside hummus, olives, and tzatziki.
Why I Love This Recipe?
This vegan stuffed grape leaves recipe is:
- Great for prepping ahead—perfect for mezze platters or gatherings
- Bright, fresh, and naturally vegan (ideal for Lent or nistisima meals)
- Full of bold Cretan flavors thanks to maratho and Greek olive oil
- A beautiful dish for spring and summer when herbs are at their best
And once you learn how to roll grape leaves, you’ll probably want to make a double batch—they go fast!
Necessary Equipment
- Large pot with lid
- Mixing bowl
- Fine-mesh strainer
- Small saucepan (for blanching fresh grape leaves)
- Tongs
- Plate (for weighing down the dolmadakia while cooking)
- Sharp knife or kitchen shears
Key Ingredients & Substitutions
Grape Leaves: Jarred in brine are easiest to find, but fresh ones (blanched) have a lovely soft texture and grassy flavor.
Rice: Carolina or any medium-grain white rice is best—it cooks up creamy, not mushy.
Herbs: Dill, mint, scallions, and maratho add tons of flavor. If you can’t find fennel fronds, a little fennel bulb or extra dill will work.
Olive Oil: Use a good-quality Greek extra virgin olive oil—this is where a lot of the flavor comes from.
Broth or Water: Veggie broth adds more depth, but plain water is just fine too.
Optional extras: grated zucchini, eggplant, or chopped artichoke hearts if you want a heartier filling.
Step-by-Step Instructions
1. Prep the Grape Leaves
If you’re using jarred grape leaves, rinse them under cold water to remove the brine, then drain. If using fresh leaves, blanch them in boiling water for 1 minute to soften, then move them to an ice bath.
(Tip: Lay them out on a clean towel so they don’t stick together while you prep.)
2. Make the Filling
In a mixing bowl, combine raw medium-grain rice with finely chopped scallions, fresh dill, mint, and maratho (or fennel bulb). Drizzle in some olive oil, add a squeeze of fresh lemon juice, and season with salt and pepper.
(Tip: Leave the rice uncooked—it’ll absorb all the delicious flavor as it simmers.)
3. Roll the Dolmadakia
Place a grape leaf shiny-side down on your work surface. Add about 1 teaspoon of filling near the base. Fold the sides in, then roll it up tightly but gently—like a mini burrito. Keep going until all the filling is used.
(Tip: Don’t overfill—remember the rice will expand as it cooks.)
4. Layer and Weigh
Line the bottom of your pot with a few extra or torn grape leaves to keep the rolls from sticking. Arrange the dolmadakia in neat, snug layers. Place a heatproof plate on top to keep them in place while they cook.
(Tip: The plate helps stop them from floating and unrolling—just like yiayia taught us!)
5. Simmer Until Tender
Pour in enough broth or water to just barely cover the grape leaves. Drizzle with more olive oil. Cover the pot and simmer gently for 45–60 minutes, until the rice is fully tender.
(Tip: Keep the heat low—a gentle simmer gives you soft, silky grape leaves.)
Tips
- Always use fresh herbs—they make all the difference.
- Go low and slow for that perfect texture.
- Let the dolmadakia cool completely before serving for the best flavor.
- Test one near the end—the rice should be tender and fully cooked.
Serving Suggestions
Serve dolmadakia chilled or at room temp with lemon wedges, a side of tzatziki, or a simple yogurt dip. They’re perfect on a mezze platter with olives, hummus, and some crusty bread. Want a drink pairing? Try a crisp white wine or a little ouzo for that classic Greek vibe.
Make-Ahead & Storage
Dolmadakia are perfect for making ahead. They actually taste better the next day.
- Store in an airtight container with a drizzle of olive oil.
- Refrigerate for up to 5 days.
- Serve straight from the fridge or let them sit at room temp for 15–20 minutes.
- Not freezer-friendly—rice tends to go grainy when thawed.
Common Mistakes
- Overstuffing the leaves—they’ll split during cooking.
- Using long-grain rice—it doesn’t get that soft, creamy texture.
- Skipping the weight—you’ll end up with floating rolls that fall apart.
- Too high a heat—the leaves go tough and the rice doesn’t cook through.
FAQ
What’s the difference between dolmadakia and dolmades?
Dolmadakia are the smaller version made with grape leaves. Dolmades can include all kinds of stuffed veggies, not just leaves.
Can I use brown rice or quinoa instead?
You can, but they’ll need to be partially pre-cooked and the texture won’t be quite the same. Medium-grain white rice is traditional and works best.
Are jarred grape leaves okay?
Definitely! Just give them a good rinse to remove the brine. Fresh ones are lovely, but jarred are super convenient and easy to use.
Can I serve dolmadakia warm?
You can, but they’re traditionally served chilled or at room temperature—especially as part of a mezze spread.
Dolmadakia (Greek Stuffed Grape Leaves): A Vegan Mezze Classic from Crete
- Total Time: 2 hours 45 minutes
- Yield: 40 dolmadakia 1x
Description
Dolmadakia (Greek Stuffed Grape Leaves) are a classic vegan Greek mezze from Crete, these herby stuffed grape leaves are simmered in olive oil and lemon until tender and irresistible.
Ingredients
For the Grape Leaves
- 1 jar grape leaves in brine (about 60 leaves), or 50-60 fresh grape leaves
- Water for rinsing/blanching
For the Filling
- 1 cup medium-grain white rice (Carolina or similar)
- 6 scallions, finely chopped
- 1/4 cup fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1/4 cup fennel fronds (maratho), finely chopped (or extra dill)
- 1/2 tsp sea salt
- Freshly ground black pepper
- Juice of 1 lemon
- 1/4 cup extra virgin Greek olive oil
For Cooking
- 1/4 cup extra virgin olive oil
- 1–2 cups vegetable broth or water (as needed)
- Juice of 1 lemon
- Extra grape leaves (for lining pot)
Instructions
- Prepare the grape leaves: Rinse jarred leaves under cold water and drain. If using fresh, blanch in boiling water for 1 minute, then cool in an ice bath.
- Make the filling: Combine raw rice, herbs, scallions, salt, pepper, lemon juice, and olive oil in a bowl. Mix well.
- Roll the dolmadakia: Place a grape leaf shiny-side down. Add 1 tsp of filling near the base. Fold in sides, roll up tightly. Repeat.
- Layer in pot: Line pot with extra grape leaves. Pack dolmadakia in layers. Place a plate on top to weigh them down.
- Cook: Add broth or water to just cover. Drizzle with olive oil and lemon juice. Cover and simmer gently for 45–60 minutes. Let cool in pot.
Notes
- Use medium-grain rice — not long-grain or instant.
- Don’t overstuff; rice expands while cooking.
- A gentle simmer prevents tough leaves and uneven cooking.
- Let dolmadakia cool fully for best flavor.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Side dish
- Cuisine: Greek
Nutrition
- Calories: 140
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
This is my father and mother recipe. Great parents in my father side are from Crete however this recipe made it to Romania in our table while growing up. Now being in USA I didn’t cook those in a long time. I’m glad to see this recipe, because it reminded me how to cook it. Thank you!
How do you make it with meat?
Great question! 😊
This recipe is for the vegan version of dolmadakia, which is the traditional rice and herb filling commonly served in Greece, especially for mezze or during fasting periods.
If you’d like to make them with meat, you can add about 250–300 g (½ lb) ground lamb or beef to the filling and reduce the rice slightly. Mix the meat with the rice, herbs, lemon juice, and olive oil, then roll and cook them the same way.
Both versions are delicious — the rice-only version is lighter and very common in Greece, while the meat version is a bit heartier.