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  Preserved vine leaves/About 80 young, fresh ones 500 Gram
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), thinly sliced
  Water 1 Cup (16 tbs)
  Lemon wedges 1 (To Serve)
  Onions 2 Large, chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Short grain rice 1⁄2 Cup (8 tbs)
  Pine nuts 3 Tablespoon
  Currants 3 Tablespoon
  Parsley 3 Tablespoon, chopped
  Mint 2 Teaspoon, chopped
  Cinnamon 1⁄4 Teaspoon
  Ground black pepper To Taste
  Salt To Taste

Rinse fresh or preserved vine leaves and blanch, a few at a time, for 3 minutes in boiling water. Rinse in cold water and cut off stems. To make filling, gently fry onions in oil until soft. Mix in remaining ingredients, cover and cook on low heat for 15 minutes or until water is absorbed. Season to taste. Place a heaped teaspoon of filling on each leaf, shiny side down, and roll up, folding sides in to seal the filling. Reserve about 12 leaves unfilled. Pack the rolls close together, seam sides down, in layers in a heavy saucepan, sprinkling each layer wife lemon juice, oil and sliced garlic. Pour water over then cover with the reserved leaves. Cover the saucepan tightly and simmer very gently for 1 hour. Remove from heat and leave 1-2 hours or until liquid is absorbed. Lift rolls out carefully and chill several hours before serving with lemon wedges. Makes about 70.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 501 Calories from Fat 324

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 5 mg1.7%

Sodium 537.8 mg22.4%

Total Carbohydrates 40 g13.4%

Dietary Fiber 4.4 g17.8%

Sugars 5.9 g

Protein 5 g10.6%

Vitamin A 19.6% Vitamin C 45.8%

Calcium 8.8% Iron 22%

*Based on a 2000 Calorie diet

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