Savory Lamb-Stuffed Grape Leaves
These delectable lamb-stuffed grape leaves, or dolmades, are a cherished family recipe that highlights a generous portion of flavorful meat paired with fragrant spices. As a child, I spent countless afternoons in the kitchen watching my mother skillfully roll these savory bites, and now I've put my own twist on her classic dish. Each stuffed leaf offers a delightful burst of flavor, making them a perfect snack or light lunch. Ideal for gatherings or family meals, these dolmades are best served with a squeeze of fresh lemon juice that brightens the rich taste of the lamb, making them irresistible.
15
Servings
120
Calories
13
Ingredients
Ingredients
Grape leaves
16 ounces (packed in brine, rinsed and drained)
Ground lamb
1.5 lbs (fresh)
Uncooked rice
1/2 cup (rinsed)
Olive oil
2 tablespoons (for mixing)
Allspice
1 tablespoon (ground)
Ground coriander
1 teaspoon (ground)
Cayenne pepper
1 dash (to taste)
Cinnamon
1/2 teaspoon (ground)
Onion powder
1 teaspoon (-)
Garlic powder
1 teaspoon (-)
Salt
to taste (-)
Pepper
to taste (-)
Lemon wedges
as needed (for serving)
Instructions
1
In a large mixing bowl, combine ground lamb, uncooked rice, olive oil, allspice, ground coriander, cayenne pepper, cinnamon, onion powder, garlic powder, and salt and pepper to taste. Mix the ingredients thoroughly until well combined.
2
Take approximately 1 tablespoon of the meat mixture and place it in the center of two grape leaves, overlapping them slightly. Tightly roll the leaves around the filling to create a small, cigar-shaped parcel. Repeat this process until all the meat mixture is used.
3
Layer the stuffed grape leaves in the bottom of a large pot, packing them tightly. If necessary, create multiple layers.
4
Cover the arranged dolmades with any unused grape leaves and add enough water to the pot until it rises about ½ inch above the grape leaves.
5
To keep them submerged during cooking, place an upside-down plate on top of the dolmades, ensuring they remain weighed down.
6
Cover the pot with its lid and bring the water to a boil. Reduce heat and let it simmer for 30 to 45 minutes, or until the leaves become tender.
7
Once cooked, carefully remove the stuffed grape leaves using tongs and place them on a serving platter.
8
Serve the dolmades warm, accompanied by fresh lemon wedges for squeezing over the top.
Nutrition Information
6.7g
Fat
6.7g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Lamb-Stuffed Grape Leaves?
Also known as dolmades, these are a cherished family recipe featuring a flavorful lamb and rice mixture wrapped in tender grape leaves.
What type of meat is used in this recipe?
This recipe uses 1.5 lbs of fresh ground lamb.
What kind of rice is needed?
You will need 1/2 cup of uncooked rice that has been rinsed.
How many servings does this recipe produce?
This recipe makes approximately 15 servings.
What is the calorie count for one serving?
Each serving contains 120 calories.
What spices are used to season the lamb?
The filling is seasoned with allspice, ground coriander, cayenne pepper, cinnamon, onion powder, garlic powder, salt, and pepper.
How do I prepare the grape leaves?
Use 16 ounces of grape leaves packed in brine, and ensure they are rinsed and drained before use.
How much filling goes into each grape leaf?
Use approximately 1 tablespoon of the meat and rice mixture for each parcel.
Why are two grape leaves used for each roll?
Overlapping two leaves slightly helps create a secure and sturdy parcel for the filling.
What shape should the stuffed grape leaves be?
They should be rolled tightly into small, cigar-shaped parcels.
How should the dolmades be arranged in the cooking pot?
Layer them in the bottom of a large pot, packing them tightly together to prevent them from unrolling.
What do I do with unused grape leaves?
Any unused grape leaves should be used to cover the arranged dolmades in the pot before cooking.
How much water is added to the pot?
Add enough water so that it rises about 1/2 inch above the level of the grape leaves.
Why is an upside-down plate placed in the pot?
The plate acts as a weight to keep the stuffed grape leaves submerged and tightly packed during the boiling process.
How long do the stuffed grape leaves need to cook?
They should simmer for 30 to 45 minutes.
How do I know when the dolmades are finished cooking?
They are ready when the grape leaves have become tender.
How should these be served?
Serve them warm on a platter with fresh lemon wedges for squeezing over the top.
What is the protein content per serving?
Each serving provides 8 grams of protein.
How much fat is in a serving?
There are 6.7 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 6.7 grams of carbohydrates.
Is olive oil used in the recipe?
Yes, 2 tablespoons of olive oil are mixed directly into the meat and rice filling.
What role does lemon play in this dish?
Fresh lemon juice brightens the rich taste of the lamb and balances the savory spices.
Can I serve these as a light lunch?
Yes, they are ideal as either a savory snack or a light lunch.
What are some tags associated with this recipe?
Common tags include Mediterranean, Middle Eastern, appetizers, and savory snacks.
Is onion powder used?
Yes, the recipe calls for 1 teaspoon of onion powder.
How much cinnamon is included?
The recipe uses 1/2 teaspoon of ground cinnamon.
Is the rice cooked before stuffing?
No, the rice is mixed into the lamb uncooked and then cooks inside the leaves.
How much garlic powder is used?
The recipe requires 1 teaspoon of garlic powder.
Are these spicy?
They have a complex flavor from spices like allspice and cinnamon, with a tiny kick from a dash of cayenne pepper.
How should I remove the dolmades from the pot?
Carefully use tongs to remove them to avoid breaking the tender leaves.