Dolmades: Stuffed Vine Leaves

Total Time:
1 hr 30 min
30 min
1 hr

12 meze servings, 2 entree ser

  • 1 pound ground beef
  • 1 medium yellow onion, minced
  • Dried oregano
  • Fresh Parsley, finely chopped
  • Mint leaves, cut into chiffonade
  • 2/3 cup rice, uncooked
  • Salt and freshly ground black pepper
  • 1 (16 ounce jar) brined grape leaves
  • 4 small eggs, beaten*
  • 3 lemons, juiced
  • 1 cup water

In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.

Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf.

Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.

Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl. In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree.


Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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