Tuesday, November 22, 2011

#172 Dolmathakia or Mini Stuffed Grape Leaves

Dolmathakias are mini dolmades or stuffed grape leaves with as many variations on recipes. I used the same tender grape leaves and wrapped these little parcels into small dolmades. It was easy for me since I purchased pre-prepared grape leaves in a bottle.

Instead of using the traditional filling of rice, I used quinoa and crumbled sausage and my version also has goat cheese for a creamy texture making it perfect for special occasions.  Unlike other recipes for stuffed grape leaves, this one calls for sautéing/ grilling. This is off my Greek Mezze!!

•1/2 jar of grape leaves (30-35 leaves)
•1/4 cup of quinoa cooked
•1 teaspoon of ground cumin
•1 medium/small tomato, peeled, seeded, cut in small cubes
•1/8 cup of fresh parsley, finely chopped and 2 Tblspn fresh dill chopped.
•1 tablespoon of extra virgin olive oil (+ a little more for brushing)
•1 tablespoon of freshly squeezed lemon juice
•8 oz goat cheese, crumbled
•sea salt
•freshly ground black pepper
•1/2 cup cooked, crumbled sausage

1. Rinse the grape leaves well and separate. Place in a baking pan and cover with boiling water. Let sit until the water cools a little (about 8-10 minutes). Rinse well under cold running water and drain. Dry each leaf individually, and remove stem. Set leaves aside, on absorbent paper towels.
2. In a small bowl, stir together the quinoa, and the cumin. Add salt and pepper to taste and allow to sit about 5 minutes. Transfer to a larger bowl and add tomatoes, parsley, 1 tablespoon of olive oil, crumbled cheese and cooked,crumbled sausage and lemon juice. Combine well and add more salt and pepper. The mixture should be slightly salty.
3. Place a grape leaf on a clean work surface, shiny side down. Place 1 teaspoon of the quinoa mixture on top. Fold the bottom of the leaf up over the filling, fold the sides in, brushing with a little olive oil to help seal, and roll to form a small packet. Place seam side down and continue to make the rest.
4. Brush the dolmathakia with olive oil. Cook on a preheated grill or fry in a non-stick frying pan for 2 minutes on each side, until they start to brown.
When cooking, start with seam side up, then turn and finish seam side down. Take care when turning so as not to break.


  1. Omg, super delicious and irresistible dish..

  2. never used grape leaves before ...this dish looks so yum

  3. looks fabulous interesting filling that I haven't had

  4. wow...this is such a delicious recipe..loved it!

  5. innovative flavors...wonderful preparation..;)
    Tasty Appetite

  6. i have always wanted to stuff grape leaves. I think it is so fun and interesting and so versatile with the type of filling you can do. I will definitely be coming back to your step guide when the time comes!

  7. I've never tried cooking anything with grapes leaves but have been curious. Will have to try this one out. Happy Thanksgiving :)

  8. I love stuffed vine leaves - my wife, not so much alas, but my friend brought me a huge bag of them (fresh) from his parents' garden in Cyprus - omg, I had to make so many, and even give some away, but they were great. I love the idea of putting something different inside - I just made mine with some rice, meat, mint etc. Your filling sounds fabulous!

  9. Happy Thanksgiving to all and thanks for all the kind remarks!! Yes, the grape leaves were savory and wholesome with the quinoa filling which I enjoyed but glad you all like it too:)

  10. Beautiful stuffed grape leaves dish.


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