Dolmas (Stuffed Grape Leaves)

Recipe by Judikins
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READY IN: 2hrs 30mins
SERVES: 20-25
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • This recipe is not difficult but takes some time to make.
  • Drain the grape leaves and put them in a large heat-proof bowl.
  • Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
  • Drain and rinse under cold water.
  • In the meantime, heat 1/4 cup of olive oil in a medium skillet.
  • Add onions and cook until tender, about 5 minutes.
  • Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
  • Mix thoroughly; making sure the rice is well-coated with oil.
  • To 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.
  • Repeat until all the filling in the dolmas recipe is used.
  • Place 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.
  • Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
  • Cover the pan tightly and simmer for 1 hour.
  • Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.
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