📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
Dolmades — tender grape leaves wrapped around a fragrant filling of herbs, lemon, and meat — are iconic Greek table food. Traditional versions use rice, but cauliflower rice absorbs all the lemon, herb, and meat juices into the most incredible little flavor packages imaginable. Once you taste them, you will understand why Greeks cook these at every celebration.
What You’ll Need
Servings: 6 (24 dolmades)
Calories: 225kcal
Ingredients
- 24 grape leaves in brine rinsed and patted dry
- ground lamb or beef
- 1 1/2 cups cauliflower rice raw
- 1/2 small onion finely grated
- 3 garlic cloves minced
- 1/4 cup each fresh dill mint, and parsley, chopped
- 2 tbsp olive oil juice and zest of 1 lemon
- 1/2 tsp each ground allspice and cinnamon
- Salt and pepper
- 2 cups chicken broth for cooking
Instructions
- Combine lamb, cauliflower rice, onion, garlic, herbs, olive oil, lemon zest, allspice, and cinnamon. Mix and season.
- Lay a grape leaf flat, vein-side up. Place 1 heaping Tbsp of filling near the stem. Fold the bottom up, fold in sides, roll tightly.
- Line pot bottom with extra grape leaves. Pack dolmades tightly seam-side down.
- Mix lemon juice and broth; pour over dolmades until just covered. Place a heavy plate on top.
- Bring to a simmer, cover, and cook on low 45 minutes. Rest 10 minutes before serving.
Nutrition
Serving: 4dolmades | Calories: 225kcal | Protein: 18g | Fat: 14g | Fiber: 1.5g
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Health Benefits
- Grape leaves are rich in vitamins A, K, and C plus polyphenol antioxidants.
- Lamb provides one of the richest natural sources of zinc and iron in the human diet.
- Fresh mint, dill, and parsley deliver flavonoids and chlorophyll that support liver detoxification.