Dolmas (Stuffed Grape Leaves)
Dolmas, or stuffed grape leaves, are a tasty Greek treat. Now you can make your own with just a few ingredients and these simple instructions.
Nutrition Facts
168.54 kcalCalories
2.91 gProtein
26.23 gCarbs
5.95 gFat
Ingredients
Instructions
Finely dice the yellow onion and mince the garlic. Cook them in a skillet with 2 Tbsp of olive oil over medium/high heat until they are soft and translucent. Transfer them to a mixing bowl to cool.
Add the rice, mint, salt and 1/4 cup (4 Tbsp) of lemon juice to the mixing bowl with the cooked onions and garlic. Stir to combine well.
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Reviews from the Original Source
Didn't change a thing, wouldn't change a thing! Best dolmas I've ever had.
They came out better than I expected! I did have some difficulty getting them out of the pot nice and neat. I think I wrapped them a little bit too loose which made them more difficult to work with once cooked. I wish they were a tiny bit more dry cause they seemed almost soggy to me (again may have been my loose wrapping!) I feel like they’re missing something I just can’t quite figure out what! My mother would make these with lamb regularly so I’m glad I found a good vegan version!!! I’ll be having my dolma loving family members try these out and see what they have to say!:)
Good recipe. I cook for only two people so I had to modify. I used 1/4 of all ingredients except the grape leaves. I used 10 grape leaves. I also added an additional teaspoon of fresh chopped mint and 1 tablespoon of currants. Easy to prepare. Careful not to overcook the rice filling. I cooked for 20 to 25 minutes.
I believe you have missed the point of this recipe... Many variations from various regions of the world exist. Did you mean to say the filling "should" be, or were not correcting the author and simply trying to share another version?
I am of Greek descent, and this recipe is wonderful for budget friendly vegans. It is not inauthentic, either.
Was hesitant to try this, loved the picture guides. Found it to be a Greek version of tamale making! Very easy to follow the recipe and lots of compliments for the results. Plan to make it again this weekend, and to make it a regular in my routine. Times of preparation and cooking were exactly right. VERY pleased with this overall.
Where is the "bottom" of the leaf -- the lower part of either lobe or just above both lower lobes on the lower part of the middle of the leaf?
I like the way you gerry-rigged the plates to weigh the dolmas down. I'm always using makeshift solutions for new recipes but this is the first recipe I've ever read that was so clear about the problem and the solution.
Did you make this recipe?
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