MEMORIES OF MACEDONIA ~ YALANCI DOLMA / SARMA (Stuffed Vine Leaves)

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped almonds

Sunflower seeds are often less expensive and still add a nice crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

currants

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are more readily available and less expensive.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg can provide a similar warmth with less cost.

Rinse grape leaves in cold water and set aside.

If using fresh grape leaves, blanch them until soft.

Heat a little over a quarter cup of olive oil in a pan.

Add chopped onion and sauté for a couple of minutes until translucent.

Add about a teaspoon of salt and some black pepper to taste.

Add crushed walnuts and sauté briefly to avoid burning.

Turn off the heat and mix in fresh dill and mint.

Set the filling aside in a separate bowl.

Lay grape leaves stem side up and place a tablespoon of filling at the base.

Fold the sides over the filling and roll tightly to form a cigar shape.

Place rolled dolmas seam-side down in a straight-sided deep pan, packing them snugly.

Drizzle the juice of two lemons over the dolmas and add water to cover them.

Drizzle a small amount of olive oil on top for flavor.

Place a weight on top to prevent the dolmas from floating during cooking.

Simmer on low heat for about 45 minutes until the rice absorbs the water.

Prepare homemade yogurt by draining it in a strainer lined with paper towel while the dolmas cook.

Let the dolmas cool slightly before serving with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens