Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Yalantzi Dolmathes Recipe
    Lost? Site Map

    Yalantzi Dolmathes

    Yalantzi Dolmathes. Photo by Jostlori

    1/2 Photos of Yalantzi Dolmathes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Dreamer in Ontario's Note:

    Yalantzi is driven from Turkish "yalanci" which means fake. Yalantzi dolma(de)s are meant to be made without meat and served at room temp. This is popular in the coastal regions of pan Ottoman cultures where cold olive oil dishes are consumed daily. This version was found in recipesfromscratch.com

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    dolmades

    Units: US | Metric

    Directions:

    1. 1
      In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it.
    2. 2
      Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown.
    3. 3
      Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil (Do not let them brown).
    4. 4
      Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat.
    5. 5
      Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid.
    6. 6
      In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown.
    7. 7
      Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat.
    8. 8
      Drop in the grape leaves and immediately turn off the heat.
    9. 9
      Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly.
    10. 10
      Gently separate the leaves and spread them, dull sides up, on paper towels to drain.
    11. 11
      Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture.
    12. 12
      Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water.
    13. 13
      Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes.
    14. 14
      Uncover and cool to room temperature.
    15. 15
      To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on July 27, 2013

      55

      Yum, yum! These were soooo good! We like ours served warm, so didn't wait for them to cool off! And, we like them with avgolemono over the top. Delicious! Will definitely be making these again and again! Thanks for posting...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2013

      55

      Wow! The taste was amazing. This will go into my best of the best cookbook. Making these took a bit of time (not hard at all), but it was so worth it. I love the pine nuts and rice combo. The finished product is just delicious. I squeezed some of the fresh lemon over the top. I admit to having one before it was cooled, and really liked it hot too! Note: My filling only made enough for about 15 stuffed grape leaves. Thank you for posting! Made for ZWT9 and the Soup-A-Stars

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2013

      55

      I had everything on hand that this recipe ask for and I finally used the jar of grape leaves that have been on the shelf for a loooong time. I've not had Dolmathes since I lived not too far from a Greek market that had a deli years ago. I used to get small finger sized ones with a rice mix filling. They were very similar to to this recipe except they were kept cool. I guess they had to in the store, anyway, I liked this recipe very much and might be buying another jar of grape leaves but it won't stay on the shelf as long as this one did. Made for ZWT 9.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Yalantzi Dolmathes

    Serving Size: 1 (712 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 42.6
     
    Calories from Fat 28
    67%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 191.5 mg
    7%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.6 g
    2%
    Protein 0.5 g
    1%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites