Stuffed Grape Leaves with Herbs (Thria)
The Quirky Foodster Team
Ingredients
- Fresh grape leaves — 24
- Barley groats, cooked — 150 g (5.3 oz)
- Soft cheese, crumbled — 100 g (3.5 oz)
- Chopped fresh mint — 2 tbsp
- Chopped fresh dill — 2 tbsp
- Olive oil — 3 tbsp
- Juice of 1 lemon
Method
- Blanch the grape leaves briefly in boiling water until pliable, then drain.
- Mix the cooked barley, cheese, mint, and dill in a bowl.
- Lay each leaf flat, place a spoonful of filling near the stem end, and fold the sides in before rolling into a small parcel.
- Arrange the parcels seam-side down in a shallow pan.
- Drizzle with olive oil and enough water to just cover the base, then cover and steam gently for 15-20 minutes.
- Serve warm or at room temperature with a squeeze of lemon.
Introduction: Fresh grape leaves wrapped around a savoury grain and herb filling, a delicacy that has changed little in spirit over two thousand years.
Cultural Background: Thria were fig- or grape-leaf parcels known from Greek comedy, sometimes filled with a mixture of grain, cheese, and blood or offal in richer versions, and with grain and herbs alone in simpler ones. They are widely seen as the ancestor of the dolmades eaten across Greece today.
Tips: Pack the parcels tightly in the pan so they hold their shape while cooking.
Variations: Fig leaves can be used in place of grape leaves; a little grated onion adds sharpness to the filling.
Nutrition: Approx. 180 kcal per serving (4 parcels).
FAQs:
Q: Are these the same as modern dolmades?
A: They are considered a direct ancestor, though modern versions usually use rice rather than barley.
Q: Can jarred grape leaves be used?
A: Yes — rinse well to remove excess brine before filling.
- Fresh grape leaves — 24
- Barley groats, cooked — 150 g (5.3 oz)
- Soft cheese, crumbled — 100 g (3.5 oz)
- Chopped fresh mint — 2 tbsp
- Chopped fresh dill — 2 tbsp
- Olive oil — 3 tbsp
- Juice of 1 lemon
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