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Recipe for :

Dolmades - Stuffed Grape Leaves

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Each Middle Eastern country has its own variety of grape leaf filling. This is a Greek recipe".


1 onion, minced
1 tablespoon olive oil, divided
2 cups short grain brown rice, cooked
2 tablespoons tomato paste
1/2 cup raw sunflower seeds
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice
1/2 teaspoon sea salt
pinch black pepper
1 jar (8oz) grape leaves, drained

  • In a small saucepan, sauté the onion in half the olive oil, then mix it with the remaining ingredients, except the grape leaves.
  • Preheat the oven to 375º.
  • Spread out 10 grape leaves, with the darker side facing down. Spoon a teaspoon of filling onto each leaf.
  • Fold the bottom up, the sides toward the middle, then roll toward the top. Place them on an oiled pan, then brush the tops with the remaining oil.
  • Bake, covered, for 35 - 40 minutes.

Makes 20 - 30

Martin James