Americans Try Greek Street Food For The First Time! (Dolmades, Loukoumades, Tiropita)

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.

Prepare the vine leaves by blanching them in boiling water for 2-3 minutes until pliable.

Drain the leaves and set aside to cool.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add ground meat and cook until browned, about 7-10 minutes, stirring frequently.

Stir in rice, chopped parsley, dill, mint, salt, pepper, and cinnamon; cook for 2-3 minutes to combine flavors.

Remove from heat and let the filling cool slightly.

Lay a vine leaf on a flat surface, vein side up; place a spoonful of filling at the base of the leaf.

Fold the sides over the filling and roll tightly from the base to the tip, forming a cylinder.

Repeat with remaining leaves and filling.

Place the stuffed vine leaves seam side down in a pot; add vegetable broth and lemon juice to cover the leaves.

Drizzle with olive oil and place a plate on top to keep them submerged.

Cover and simmer over low heat for about 45 minutes until the rice is cooked and the leaves are tender.

Let cool slightly before serving, drizzled with additional lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens