2 hrs 30 mins
1 hr 30 mins
I don't remember when I first eat a dolma, but have had a passion for these little treats for years. I usually buy a few in a specialty deli, but finally found a recipe I really enjoy and make them periodically for appetizer parties. I don't recall which site this came from, but I think they're delicious.
My Private Note
Units: US | Metric
- 1This recipe is not difficult but takes some time to make.
- 2Drain the grape leaves and put them in a large heat-proof bowl.
- 3Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
- 4Drain and rinse under cold water.
- 5In the meantime, heat 1/4 cup of olive oil in a medium skillet.
- 6Add onions and cook until tender, about 5 minutes.
- 7Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
- 8Mix thoroughly; making sure the rice is well-coated with oil.
- 9To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
- 10Repeat until all the filling in the dolmas recipe is used.
- 11Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.
- 12Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
- 13Cover the pan tightly and simmer for 1 hour.
- 14Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.
Browse Our Top European Recipes
Nutritional Facts for Dolmas (Stuffed Grape Leaves)
Serving Size: 1 (37 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 102.5
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 327.3 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 0.4 g
- Sugars 0.4 g
- Protein 1.5 g