(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. Dolmathakia me kima, or ντολμαδάκια με κιμά in Greek, is pronounced dohl-mah-THAHK-yah meh kee-MAH.

The name comes from the Turkish word dolma, meaning "stuffed;" and aki means "little one," so a dolmathakia is literally a little-stuffed wrap. You will find them as part of a mezze platter, alongside a Greek salad, or served as a side dish.

You can make this recipe with large grape leaves, which obviously results in a larger meat and rice package, making them ideal for a filling lunch or light dinner. Since they are time- and labor-intensive to make, this recipe is a pretty large quantity. You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use.

A traditional accompaniment for dolmathakia is avgolemono, a sauce made of eggs and lemon juice.