This recipe makes around 30 dolmades.
You can make this work with an 8 ounce jar of grape leaves but if there are many torn or damaged leaves you end up using more than one leaf to roll. That will make the rolls harder to bite into.
Part of the reason I like these is that the lemon sauce is so delicious. This is not the traditional egg/lemon sauce that you will see in most recipes. The sauce here is one I developed to mimic the sauce I love so much.
Remove the grape leaves from the jar and rinse them well. Pat them dry and set aside.
In a large skillet add half of the olive oil and heat over medium.
Add the onions and saute until translucent and starting to become golden.
Add the rice and dried seasonings to the skillet and mix well.
Add 1 cup of chicken stock and half the lemon juice and mix well.
On low heat simmer the rice stirring occasionally until the rice absorbs most of the water. About 7 minutes.
Remove from heat and add in the fresh herbs. Set aside.
Cut off any thick stems still on the base of the grape leaves.
Prepare about 30 leaves picking the larger leaves and ones that are not damaged.
Take some of the smaller leaves and ripped leaves and line the skillet you are using to cook the dolmades.
Now to roll the dolmades put the leaves shiny side down on the work surface. The underside of the leave should be toward you.
Place 1 heaping tablespoon of filling in each leaf.
Roll and place in your pot or skillet, seam side down and nested close together on top of the bed of extra leaves.
Salt and pepper the dolmades and top with more leaves.
You can top with more leaves or not at this point.
Place an inverted dinner or salad plate on top of the dolmades.
Cover the dolmades with the rest of the chicken stock, olive oil and lemon juice. Add water as needed so that liquid is over the top of the rolls.
Bring to a boil, cover and reduce heat to a simmer.
Simmer for 40 minutes.
Remove from heat. At this point most of the stock should be absorbed by the rice.
Let them cool, whisk together the sauce ingredients and serve or refrigerate until ready to eat.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 32 (55%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.9mg||1 %|
|Sodium 94mg||3 %|
|Potassium 116.7mg||3 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.4g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 58
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