1/1 Photo of Stuffed Grape Leaves (Dolmades)
Another great recipe from the Silver Palate. I lived in Greece for four years and dolmades were one of my favorite foods. These are delicious hot or cold. Get your family to help you roll these up - it's fun!
My Private Note
Units: US | Metric
- 1To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
- 2Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
- 3Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
- 4Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
- 5Serve hot or cold.
Browse Our Top Lamb/Sheep Recipes
You Might Also Like...View All Lamb/Sheep Recipes
Nutritional Facts for Stuffed Grape Leaves (Dolmades)
Serving Size: 1 (226 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 373.0
- Calories from Fat 209
- Total Fat 23.2 g
- Saturated Fat 7.2 g
- Cholesterol 41.3 mg
- Sodium 860.6 mg
- Total Carbohydrate 28.7 g
- Dietary Fiber 2.5 g
- Sugars 2.5 g
- Protein 13.7 g