Description
Stuffed grape leaves, or Dolmas, are a beloved Middle Eastern delicacy perfect for festive gatherings. These tender vine leaves are filled with a savory mix of rice, herbs, and ground meat, offering a harmonious blend of flavors in every bite. Whether served warm or at room temperature, these delightful parcels not only bring vibrant colors to your table but also evoke cherished family traditions. Enjoy them as an irresistible appetizer during Eid celebrations, and watch your guests come back for more.
Ingredients
Scale
- 1 jar (16 oz) grape leaves
- 1 cup long-grain rice
- 1 lb ground meat (beef or lamb)
- 1 medium onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil (for cooking)
- 1 cup tomato sauce
Instructions
- Prepare the grape leaves by rinsing jarred ones under cold water or blanching fresh ones in boiling water for 2 minutes.
- In a large bowl, combine rice, ground meat, onion, dill, parsley, salt, pepper, and lemon juice; mix well.
- Lay a grape leaf vein side up; place about a tablespoon of filling near the stem end and roll tightly from stem to tip.
- Arrange rolled dolmas seam-side down in a pot; add water until just covered and drizzle with olive oil.
- Simmer on low heat for 60 minutes until cooked through; drizzle with tomato sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 dolmas (120g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: - Experiment with different fillings such as quinoa or lentils for a vegetarian option. - Serve with tzatziki or yogurt sauce for added flavor. - Leftovers can be stored in an airtight container in the fridge for up to four days.