Dolmas (Stuffed Grape Leaves)

Stuffed Grape Leaves are something I occasionally get at Greek restaurants, and I love them every time. I've tried to recreate that feeling in my kitchen, and I think they've turned out pretty well. They're great on their own, or dipped in hummus or tzatziki. This pairs well as a side to a grilled chicken pocket pita, or some roasted fish with lemon. It's a lot of work on your own, but a fun activity with a partner or group of people

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse your rice under cold water in a fine mesh strainer. In a medium pot, add rice, water, and bouillon. Cover, and bring to a boil over high heat. Reduce heat to medium low, and let simmer for 30-45 minutes, or until fully cooked. This will depend on your brand of rice. Set aside

Step 2

Using a strainer, drain and rinse your jar of grape leaves. Set aside

Step 3

Cut your onion into a fine dice. To a large pan over medium heat, add onion, oil, and salt. Cover, and cook until onion is translucent, about 5 minutes

Step 4

Add in the meat, and cook until fully browned. Season with lemon pepper, cumin, cinnamon, cloves, allspice, and nutmeg. Take off the heat

Step 5

Finely chop your dill, and add to a large bowl. Combine with the rice and meat mixtures

Step 6

To stuff the grape leaves, place the leaf on a cutting board with the rough side up. Take about 1 tbsp of filling per leaf, and place in the center. Fold in the sides, and roll over to create a tightly wrapped mini burrito, with the seam side down

Step 7

Neatly arrange them (seam side down) in a large pot. Pour water (or broth) over the grape leaves, until just covered. Place an inverted plate on top to prevent them from rising

Step 8

Cover the pot with a lid, and cook over medium heat for about 30 minutes

Step 9

Let cool for 30 minutes before eating

Step 10

If you have extra grape leaves, you can finely chop them and add them to a salad

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