Stuffed Grape Leaves (Dolmas)

Prep time: About 1 hour
Cooking time: About 1 1/2 hour

Makes: 30 - 35 pieces


Directions -

  1. Carefully remove the grape leaves from the jar. Soak them 30 minutes in warm water to remove the brine. I do it in a dish pan.
  2. Cook rice as per instructions ( simmer 15 minutes in 2 cups boiling water.)
  3. Heat 1/4 cup olive oil in a heavy skillet. Saute the onions for 5 minutes. Remove from heat.
  4. Add the rice, lemon zest, mint / dill / parsley, and pine nuts. Stir well to coat rice with oil.
  5. Filling the Dolmas
  6. Line the bottom of the heavy skillet with several remaining leaves. This keeps the dolmas from sticking to the skillet.
  7. Arrange the dolmas in the skillet, seam-side down, closely packed, in one layer if you can.
  8. Drizzle over the dolmas the lemon juice and remaining 1/4 cup olive oil.
  9. Cover with a few more unused grape leaves if there are any.
  10. Put a large oven-proof plate on top of the dolmas to help them keep their shape.
  11. Add 1/4 cup water. Cover the skillet and simmer 1 hour.
  12. Let dolmas cool in the liquid, drain, and serve with yogurt-garlic sauce.

This is a combination of a recipe obtained from the chef at the Korumar Hotel, KusadasI, Turkey (April 2006), and recipes from the Internet and also the "Joy of Cooking".

You can make a version with ground lamb or other meat. Eliminate the pine nuts, add 3/4 lb ground lamb or other meat.

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