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Do You Prefer Dolmades with Meat or Without?

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ssherie_

ssherie_

Active member
I've always preferred dolmades made with meat. Growing up, that's how they were served at family gatherings, and I love the combination of seasoned ground meat, rice, herbs, and the tangy grape leaves. For me, that's the version I automatically think of when someone mentions dolmades.

That said, I'm trying to explore more meatless options, especially for fasting periods. I've had rice-only dolmades a few times, and while they were good, I feel like I may not have tried the best versions yet. I've heard that some recipes include pine nuts, currants, extra herbs, or other ingredients that add a lot of flavor and texture.

So I'm curious where everyone stands on this debate. Do you prefer dolmades with meat or without? If you're a fan of the fasting version, what ingredients or recipes make it special? I'd love some suggestions to try in my own kitchen.
 
I grew up eating both versions, so I have a hard time choosing between them! The meat-filled dolmades are definitely heartier, and I love them served warm with avgolemono sauce. That combination is hard to beat, especially for a family meal.

For fasting periods, though, I really enjoy dolmades filled with rice and plenty of fresh herbs. I think the herbs make all the difference. I like mint and parsley and they add so much flavor that I don’t really miss the meat. I also like a little extra lemon and good olive oil. I’ve tried versions with pine nuts, and I enjoyed the added texture, although I haven’t made them that way myself yet.

If your rice dolmades have seemed bland in the past, I would definitely try a recipe that is generous with herbs, onion, lemon, and olive oil. That might completely change your opinion of the meatless version!
 
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