Culinary recipe



A healthy Greek recipe of stuffed grape leaves known as Dolmades or Dolmas. The traditionally vegan dish brings together a mixture of rice, herbs and fragrant spices which is then tightly packed into grape leaves to form individual hand rolls.
If grape leaves / vine leaves are unavailable, then we recommend substituting with cabbage leaves which can be prepared using the same method. Once rolled, the Dolmades are boiled until beautifully tender then ready to serve as an appetiser, light snack or within a Mediterranean mezze.

The filling of the stuffed grape leaves is fairly simple, predominantly rice and onions. Herbs and spices are used to enhance the dish bringing in fresh, powerful flavours.
HolyFlavoursGarlic Powder Organic provides the depth and body of garlic without the harshness which raw garlic can impart. Garlic is a staple in Greek cooking and Mediterranean cuisine as a whole. A key benefit of a dried garlic powder is that the long shelf life means you will have the spice available immediately for the wide range of dishes which require garlic.
The concentrated garlic powder also dissolves into the filling mixture for even dispersion ensuring every bite will have a hint of the amazing seasoning. Dill, coriander and parsley then add a fragrant blend of garden-fresh aromas and tastes to make these dolmades utterly irresistible.
Serve the dolmades hot or chilled with a drizzle of extra-virgin olive oil and a squeeze of lemon juice.
EXTRA- There are many variations of dolmas/dolmades which include alternative fillings, for a meat option we recommend the addition of lamb mince which can be used instead of rice or as well as. For a hint of sweetness add currants or chopped apricots to the filling mix, the options are endless so pick your favourite and try our recipe for yourself.

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Servings  4


Time   Preparation- 1 hour

                  Cooking- 1 hour


Equipment Saucepan

                                      Mixing bowl



  • 120ml extra-virgin olive oil
  • 1 red onion, finely chopped
  • 200g basmati rice
  • 2 tsp HolyFlavours Garlic Powder Organic
  • 1 tbsp dill, finely chopped
  • 1 tbsp coriander, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1⁄4 tsp ground black pepper
  • 1⁄4 tsp fine salt
  • 25 grape leaves, blanched
  • 1 lemon, juiced

  1. Place a saucepan on medium heat and add one tablespoon of olive oil.
  2. Stir in the red onion and cook for 10 minutes to soften.
  3. Then add the basmati rice, toast lightly for 1 minute.
  4. Pour 400ml water into the saucepan and bring to a boil, cook the rice for 8 minutes.
  5. Remove the saucepan from the heat and allow it to cool.
  6. Transfer the cooled rice to a bowl then add the HolyFlavours garlic powder, dill, coriander, parsley, black pepper and fine salt, set aside.
  7. Line the bottom of a saucepan with grape leaves.
  8. On a chopping board spread out the remaining grape leaves then fill each with a tablespoon of the rice mixture.
  9. Fold the bottom edges of the grape leaf towards the centre then bring in the two sides towards the centre, wrap tightly to seal.
  10. Place the dolmades into the saucepan and layer to fill.
  11. Pour the remaining olive oil and lemon juice over the dolmades.
  12. Place a plate into the saucepan to cover the dolmades then submerge in water.
  13. Cover the saucepan with a lid and bring to a simmer, cook gently for 45 minutes.
  14. Serve the dolmades with a dip of tzatziki and extra squeeze of lemon juice.

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