Recipe

Dolmades Or Koupepia Recipe

Add Step-by-Step Photos	Ivy / All my dishes 2 years ago Dolmades or Koupepia (as we call them in Cyprus) are made from grape leaves (also known as vine leaves) stuffed with rice, ground pork or beef, fresh herbs and seasonings. Dolmades can be served as part of a meze platter or salad plate, eaten as finger food or as a main dish.... More Prep:30m Cook:45m Servings:6	Ivy
	ground pork rice stuffed vine leaves

1 spoon on leaf

fold once

fold twice

roll

ready

1st layer in pot

Juels' plate

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Ingredients

THE GREEK RECIPE

60 fresh or frozen or preserved vine leaves

1 kilo of ground pork or beef

6 spoonfuls of rice preferably Arborio, Carolina or glase

1 big onion finely chopped

½ bunch of parsley finely chopped

¼ cup of extra virgin olive oil

3 spoonfuls of dried mint

Salt and pepper

For the avgolemono sauce

2 eggs

the juice of two lemons

Directions

If you are using fresh, frozen or preserved vine leaves wash and then in a sauce pan put plenty of water and boil for 5 minutes. Cool them in cold water and strain them.

In a bowl put the ground meat, the rice (washed), the onion, parsley, salt and pepper, the mint as well as the oil and mix well.

Place one of the leaves, vein side facing up, on a plate and put a spoonful of the mixture near the stem. Make sure to remove the stem.

Neatly fold left edge and then right edge and then roll all the way. Wrap up into a cigar shape (don't fold too tight as the rice will expand during cooking). Repeat with the remaining grape leaves and filling.

Place in the pan starting from the edge to the centre. Second and third layers may be placed on top then cover with the plate (which must be exactly the size of the pan. This is done so that when the dolmades are boiling will not open).

Add water just to cover the plate and when reaching boiling point lower heat and cook for 45 minutes.

We let them cool down for a while and then we prepare the avgolemono sauce.

Beat the eggs with a fork or a hand mixer and add the lemon juice (the quantity of lemon depends on how sour we prefer them to be). We remove the plate and take some broth from the pot with a ladle and slowly start pouring it into the eggs, beating or whisking continuously. Pour the egg mixture in the pan. We hold the pan, toss it around so that the egg mixture goes through the dolmades. Do not use a spoon or anything else to stir just move the pan around.

Serve hot after 15 minutes.

You may see the Cypriot recipe in my blog

www.kopiaste.blogspot.com

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Comments

ravenseyes 2 years ago said:
Thank you I have been looking for a recipe since I can't remember - this is one of my all time favorites and will be on the appie plate this holiday season!!!

lindacm 2 years ago said:
This sounds perfect! I'm used to the vegetarian version but once in a while it's nice to have the meat ones.

ahmed1 2 years ago said:
My mother do those ones all the time and they are really irresistable.In Egypt,we call them (warak enab) - grape leaves rolls..I can notice how close the Greek kitchen is close to the Egyptian one..

lor 2 years ago said:
My family and I love Dolmades. Thank you so very much for posting your recipe and the step-by-step illustrations. Cheers!!!

ivy 2 years ago said:
Thank everybody for your nice comments. Yes, Ahmed we do have a lot in common. I loved your fritters, which reminded me of my childhood.

peetabear 2 years ago said:
Thank you so much for this recipe.. when I was younger, I was teaching a Greek Chef English and he was teaching me about Greek cooking. (I think I got the better end of the deal!!!) I had his recipe for the Grape leaves with the egg-lemon sauce and I lost part of the recipe for the sauce.. For me that's what really made them special.. Thank You

deedeec 1 year, 11 months ago said:
I just LOVE Dolmades! I haven't made them in ages. Excellent photo progression on making them :)

ivy 1 year, 11 months ago said:
Deedeec thanks for your comment. I have noticed that many recipes posted here are just a copy paste procedure from recipes they find here and there. All of us know how to search the internet and find recipes. The point is to give a recipe so that someone else may learn how to make it.

robertg 1 year, 10 months ago said:
Love dolmades,will be able to make some now,expecialy with the lemon sauce,thanks for a great post....

mintymommybee 1 year, 4 months ago said:
Wonderful recipe! I make these already and this is the first recipe I've seen in a while similar to mine. I go really heavy on the parsley and mint, and also some dill. And allspice. And a stick of butter too.

juels 8 months, 4 weeks ago said:
This sounds really good! I have all the ingredients needed for this! Will make tonight, thanks! Great pictures and instructions here!

juels 8 months, 4 weeks ago said:
I made this and it came out better than I could ever imagine! I changed it a little bit. Added 2 tbsp. pine nuts and raisins to the rice mixture. I think that's the way I got them served once in a restaurant. I also sprinkled a little pine nuts over top. Followed all the rest. Definitely a keeper! This made a lot of dolmades and I still have lots of leaves left-over! They really pack those jars with leaves, let me tell you! Loved the lemon sauce here, too! Added my picture in the end, hope that's OK. Adding this to the "I made it" group.

pleclare 8 months, 4 weeks ago said:
These look out of this world!

noola 5 months, 3 weeks ago said:
Thanks for posting! This is one of my son's favourite dishs!

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