Dolmades… little bites of heaven 

Often served as part of a meze platter, Dolmades are the ultimate bite-sized appetizer, and are best served while taking in the sights and sounds of Greece. 

Beautifully shot by Buttery Planet. Keep reading to find their recipe below.

Ingredients: 

2 bunches of green onions, 1 large onion, 2 cloves of garlic, 250ml olive oil, 400g rice, 400g water, a bunch of dill, a bunch of mint, 3 lemons, 200g vine leaves

Method: 

Cut green onions into thin slices, and an onion into cubes, slice garlic cloves. Put the vegetables in a pan, add 100ml olive oil and cook for 10-15 min on medium low heat. Add rice, mix for a couple minutes, add water, cover and cook on low for 5-10 min. Take off the heat.
Finely chop dill and mint, put them in the pan with the zest of 1 lemon. Mix and season with salt and pepper.
Take a large pot, cover the bottom with 3-4 vine leaves, add 3-4 lemon slices and juice of 1 lemon.
Start wrapping the dolmades: you should need about 1 large tablespoon of stuffing for each leaf. Put it on the lower end of a leaf, roll the bottom, fold the sides, and roll all the way, just like a little burrito.
Pack them tightly into the pan, add 100ml of olive oil, put a plate on top of the dolmades for the weight and cover it all with water. Cook on medium for 50min to 1 hour, adding water if necessary. When cooked the water should evaporate.
Serve with greek yogurt, a drizzle of olive oil and lemon juice. Then enjoy!