Stuffed Grape Leaves (Dolmades) recipe

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Ingredients

1 ½ pounds ground lamb
2 medium onions, finely chopped
⅔ cup long grain white rice
⅔ cup pine nuts
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped fresh mint
1 (8 ounce) jar grape leaves, drained and rinsed
1 ½ cups water

Nutrition Info

321 calories
carbohydrate: 20.6 g
cholesterol: 56.9 mg
fat: 18 g
fiber: 1.2 g
protein: 20 g
saturatedFat: 5.8 g
servingSize: -
sodium: 1151.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.

  2. Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

Recipe Yield

8 servings

Recipe Note

This is a delicious variation of a common Middle Eastern dish using grape leaves stuffed with lamb and a variety of seasonings.

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