How to Make Dolmades | Stuffed Grape Leaves

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.

Mince one large sweet onion.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.

Add the minced onion to the skillet and cook for about 10 minutes, stirring frequently, until softened and caramelized but not burned.

Smash 3 garlic cloves lightly to remove the skin, then grate them with a rasp.

Add 1 pound of ground lamb (or beef) to the skillet with the onions and cook until browned.

Stir in 1/2 cup of plain tomato sauce and 1/2 cup of red wine (or beef stock if avoiding alcohol).

Add 2 tablespoons of minced fresh oregano, 2 tablespoons of minced fresh mint, and 3/4 teaspoon of kosher salt to the mixture.

Reduce the heat to low and add 1 1/2 cups of water and 1 cup of white long grain rice. Stir and simmer for about 12 minutes until the rice is par-cooked and has absorbed most of the liquid.

Remove the mixture from heat and let it cool for 20 minutes.

Open a 16-ounce jar of grape leaves and soak them in water for 10 minutes to remove brine.

Drain the grape leaves and line the bottom of a 12-inch skillet with several leaves.

Take about 1 tablespoon of the filling and place it in the center of a grape leaf, fold the sides over, and roll it up tightly. Repeat this process until all the filling is used, making about 70 dolmades.

Once all dolmades are rolled, layer them in the skillet, creating two layers.

Squeeze the juice of 1 lemon over the dolmades and add 2 cups of water and 2 bay leaves on top.

Cover the dolmades with leftover grape leaves to seal them in, then place a plate upside down on top to weigh them down.

Cover the skillet and cook over medium heat for about 10 minutes until boiling, then reduce to low and simmer for about 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens