dolmades

Dolmades are grape leaves that are stuffed with a savory filling and then cooked, a dish associated with the cuisines of the Eastern Mediterranean and the Balkans. The term dolma broadly means stuffed, and dolmades specifically refer to grape-leaf packages, though similar preparations exist under different names in neighboring cuisines.

The traditional filling is a mixture of rice or bulgur, onions, and fresh herbs such as dill, parsley, and mint, often seasoned with lemon juice and olive oil. Fillings may be vegetarian or include meat, typically ground beef or lamb, and may incorporate ingredients such as pine nuts, currants, or allspice. The rice is usually parboiled to ensure it cooks through during simmering.

To prepare dolmades, leaves are softened by blanching, placed with a portion of filling, rolled tightly, and layered seam-side down in a pot. They are simmered in a shallow broth or sauce—often with lemon, tomato, or olive oil—until the leaves are tender and the filling is cooked. They can be served warm or at room temperature, and are commonly part of meze platters or family meals.

Regional variations are widespread. Greek dolmades (often called dolmades or dolmathakia) typically emphasize fresh herbs and lemon, with some versions including avgolemono sauce. In Turkish and broader cuisines of the region, the same concept is known as sarma or dolma, with regional differences in spices and fillings. Arab cuisines feature similar stuffed grape leaves, known as warak enab, sometimes served with yogurt or lemon.

Dolmades hold a prominent place in traditional festive and everyday cooking, admired for their delicate balance of tart, herbaceous, and savory flavors.