Dolmades

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa provides a protein-rich vegetarian option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor with a higher smoke point.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer a similar crunch at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs are more accessible and have a longer shelf life.

Blanch store-bought brined grape leaves in boiling water for 10-15 seconds to reduce saltiness.

Toast rice in olive oil in a pan for about 5 minutes until some grains change color.

Chop onion and chili in a food processor until finely chopped.

Add chopped onion and chili to the toasted rice in a bowl.

Add half a can of tomatoes to the bowl with the rice mixture.

Pour in more olive oil and a ladle of chicken stock to the mixture.

Season with salt and the juice of one lemon; mix everything together and taste for seasoning.

Prepare the grape leaves for rolling by cutting off the hard part of the stem.

Place a spoonful of the filling on the leaf, fold the sides in, and roll tightly to form a dolmade.

Line the bottom of a pot with leftover vine leaves to prevent burning.

Pack the rolled dolmades tightly in the pot without leaving space.

Add some of the tomato mixture and chicken stock to cover the dolmades.

Place a plate on top of the dolmades to keep them submerged during cooking.

Simmer the dolmades on low heat for about 45-55 minutes.

Prepare an egg and lemon sauce by whisking one egg with the juice of one lemon in a bowl.

Trickle in hot chicken stock to the egg mixture to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens