Dolmathakia Me Rizi (Stuffed Grapevine Leaves)

Demonstrated by: Charmaine and Mano Leondidis.
Greek Festival - May 1, 2005.



Dolmathakia Me Rizi (Stuffed Grapevine Leaves)

  • 1 lb onions, chopped
  • 1 cup olive oil
  • 1 cup uncooked basmati rice
  • 2 tablespoons fresh dill
  • 1 1/2 cup hot water
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup black currants (optional)
  • 1 jar (15 oz) grapevine leaves
  • Juice of 1 lemon
  • 1 1/2 cups hot water
  • Tzajiki (Cucumber Yogurt Sauce)

Tzajiki (Cucumber Yogurt Sauce):

  • 1 large cucumber, peeled, seeded, and finely chopped
  • 32 oz plain yogurt
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 3 tablespoons chopped mint or dill
  • 2 teaspoons red wine vinegar


  1. Sauté onions in 1/2 cup of the olive oil.
  2. Add rice, cover saucepan, and cook for 5 minutes.
  3. Add dill, 1 1/2 cups hot water, pine nuts, salt, pepper, and currants.
  4. Simmer for 5 minutes; cool.
  5. Rinse leaves in cold water.
  6. Place leaf, shiny side down, on a flat surface.
  7. Put a heaping teaspoon of the filling in the center of each leaf.
  8. Fold the bottom of the leaf over the filling, then the sides, and roll it up.
  9. (Do not roll too tightly as the rice will expand).
  10. Cover the bottom of a shallow saucepan with grapevine leaves and place dolmathakia, side by side, in layers.
  11. Sprinkle with lemon juice, the remaining 1/2 cup olive oil, and the remaining 1 1/2 cups hot water.
  12. Place a heatproof plate over the dolmathakia to prevent them from opening.
  13. Cover saucepan and simmer over low heat for about 45 minutes.
  14. Remove from heat and cool in the saucepan.
  15. Serve chilled or at room temperature with Tzajiki (Cucumber Yogurt Sauce).

Makes about 60 stuffed grapevine leaves.

Tzajiki (Cucumber Yogurt Sauce)

  1. Place cucumber in a kitchen towel and squeeze out excess water.
  2. Drain yogurt in a fine mesh strainer or cheesecloth for about 1 hour; discard liquid.
  3. Combine all ingredients and chill for at least 1 hour to blend flavors.

Makes about 4 1/2 cups.

Note: This sauce is also served with fried fish, fried aubergines (eggplant), zucchini and souvlakia (grilled lamb on skewers).


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