Stuffed vine leaves  (Dolmades me ambelofylla)

Stuffed vine leaves (Dolmades me ambelofylla)
5.0/5 rating (3 votes)

  • Ready in: 1 hour and 15 minutes
  • Serves: 6
  • Complexity: medium


  • vine leaves: 300 gr.
  • minced veal: 1 kilo
  • pine cone seeds: 50 gr.
  • dill: 1 bunch
  • parsley: 1 bunch
  • onions: 2
  • rice: 3 shot glasses
  • olive oil: 1 cup
  • salt
  • pepper freshly ground
  • vegetable stock cube: 1 (optional)
  • For the avgolemono
  • eggs: 2
  • lemons: 3
  • cornstarch: 1 tbs.
  • salt: a bit
  • pepper freshly ground


  1. Heat half the olive oil and sauté the finely chopped onions for 3-4 minutes until wilted. Add the pine cone seeds and continue to sauté for 2-3 minutes.

  2. Put the minced meat in a bowl and add the finely chopped parsley and dill, the rice and the onions with the pine cone seeds. Salt and pepper and knead until the mixture is well blended.

  3. Blanch the vine leaves in boiling water and drain. Place a teaspoonful of the meat mixture on each leaf and roll tightly. Repeat until you have stuffed all the vine leaves. Put them in a broad pot in concentric circles. Pour in the remaining oil and add 1 glass of hot water and the vegetable stock cube. Put a plate on top of the stuffed vine leaves so that they do not move when cooking and simmer for 1 hour and 10 minutes.

  4. Serve hot, plain or with avgolemono made in the following way: beat the eggs with the lemon juice and salt and pepper. Mix the cornstarch in a little bit of water and then add liquid from the pot. Bind this over a low heat. Add small quantities of the egg and lemon mixture and whisk. Pour the avgolemono over the stuffed vine leaves and shake the pot well. Let them come to a boil and then serve.