What are stuffed grape leaves called in Greek cuisine?

Stuffed grape leaves are called dolmades in Greek cuisine.

The dish consists of grape leaves wrapped around a filling, most commonly rice, herbs, onion, and sometimes minced meat. Vegetarian versions are often cooked in olive oil and served warm, at room temperature, or chilled, while meat-filled versions are usually served hot. Lemon and avgolemono sauce are common accompaniments.

Dolmades belong to the wider family of stuffed-leaf dishes found across the eastern Mediterranean, Balkans, Caucasus, and Middle East. The broader Turkish-derived term dolma refers to stuffed vegetables, while sarma more specifically describes foods made by wrapping a filling in leaves. Greek usage includes related names such as dolmadakia and sarmadakia, but dolmades is the standard English name for Greek stuffed grape leaves.

A common mix-up is gemista, which means stuffed vegetables such as tomatoes and peppers, not grape leaves. Kalamata is associated with olives and a Greek region, rather than this dish.