February 03, 2017

Rice filled Dolmade

Dolmade? Dolma? or Sarma?
Which is the right one?

Trying to look up the origin of food (any food) can be interesting and intriguing.

A good example would be this dolmade. Some literature says its Greek, some says its Persian or Middle Eastern or Balkan regions or Caucasus region or even Central Asia.
Any one care to help me on this one? :D

Rice rolled in grape leaves

In my humble opinion, whatever name its called, no matter where its from, with the help of internet, the distance between us has become a mere click away.

Thus we get to enjoy food from anywhere around the world in our very own kitchen. :D

My first experience of eating dolmades was this once (ie after photoshoot)!

I have seen dolmades sold in the deli section of Woollies. Needless to say that I was curious, very curious!
I remembered asking the person behind the counter about it and what's in it. One last question didn't make it passed my lips, "Do you eat it.... everything? even the leaf?" 
Yeah... I was too embarrassed :)

...this is my first time making dolmade.

I used fresh grape leaves, courtesy of a friend who was moving away from Perth :(.
What you see here are the good ones from many broken dolmades made :)

Would I make it again? A definite YES :D but I need to convince the hubby to plant grapes instead of bitter gourd (which is not happening soon either :( )

dolmade filled with rice

yield: 15 (approx)print recipe


Vegetarian Dolmades. Grape leaves stuffed with rice and olives.


  • 80g fresh grape leaves
  • 1 cup uncooked rice
  • 1 cup water / chicken stock
  • 1 brown onion - diced
  • 2 cloves of garlic - chopped
  • 70g kalamata olives - chopped
  • 1 tablespoon lemon juice
  • salt to taste


  1. Wash and clean the grape leaves.
  2. Cut out the stalk
  3. Quick blanch in boiling water
  4. Saute onion and garlic in 2 tablespoon olive oil, until soft
  5. Add uncooked rice and stir
  6. Add water or chicken stock. Stir until rice absorb all water.
  7. Add chopped olives, lemon juice and season with salt and pepper.
  8. Pat dry the leaves and spoon 1-2 tablespoon (depending on the size of the leaves)
  9. Arrange Dolmade in a shallow pan (best use frying pan).
  10. Add water or chicken stock to just cover the dolmades.
  11. cover and let it simmer for 30-40 minutes or until all water has been absorb.
  12. Leave it to cool and serve with lemon.
Created using The Recipes Generator

Dolmades recipe. These mouth watering dolmades  are filled with rice and herbs, and served with a little squeeze of lemon. Superb as entree.