Greek Recipes

Greek and Cypriot recipes

Dolmades Byzantine recipe


  • 3/4 cup of olive oil
  • 1/2 onion, chopped
  • 8 scallions, chopped fine
  • 2 lg. cloves of garlic, chopped
  • 1 cup natural barley
  • chopped fresh dill to taste
  • 1/2 cup parsley, chopped
  • juice of 1/2 lemon
  • salt to taste
  • 1 cup hot water
  • 1 one pound jar grapevine leaves
  • 3-4 pound chicken, cut in quarters



  • Heat 1/2 cup of oil in a skillet and add the onion and scallion and cook until soft.
  • Add the garlic and cook for a few more minutes.
  • Add barley, and brown slightly, stirring frequently, then add dill, parsley, lemon juice, salt and remaining olive oil.
  • Stir well and add hot water.
  • Cover and let simmer for five minutes.
  • Remove the grapeleaves from the jar and rinse.
  • Line an enamel pan with a layer of leaves and set aside.
  • To stuff the leaves, put a leaf on the work surface with the rough side up and the stem end toward you.
  • Place a teaspoonful of barley mixture near the stem end.
  • Using both hands, fold the part of the leaf near you up and over the filling.
  • Then fold the right side of the leaf over the filling and then the left side and roll tightly and away from you, toward the pointed end.
  • Place in the prepared pan with the seam side down.
  • Continue until you have used all the ingredients.
  • Place an inverted plate on top of the dolamades and add enough water to come up to the edge of the plate.
  • Rub the chicken with additional lemon juice and garlic and place on top of the plate.
  • Bring to a boil and then cover the pan, reduce the heat, and simmer for 1 1/4 hours.
  • Check to see that the barley is tender and the chicken cooked.
  • Remove, cool and chill. Serve with sour cream or Avgolemono Sauce.

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