Zesty Mediterranean Dolmas (Stuffed Grape Leaves)
Indulge in the delightful flavors of these Zesty Mediterranean Dolmas, a classic dish beautifully uniting the vibrant essence of grape leaves with a fragrant filling of rice, fresh herbs, and toasted pine nuts. This recipe, which took years to perfect, is perfect for any gathering and ideal as an appetizer or party snack. With a savory-sweet balance achieved through the incorporation of lemon juice and zest, these stuffed leaves boast an inviting aroma and a satisfying texture. Serve them at room temperature for an authentic taste of Mediterranean cuisine that will transport you to sun-soaked shores. They are sure to be the star of your next appetizer table and a fabulous treat for all your guests!
N/A
Servings
120
Calories
10
Ingredients
Ingredients
Grape leaves in brine
8 ounces (drained)
Olive oil
1/2 cup (divided)
Cooked long-grain rice
2 cups (prepared)
Green onions or scallions
4 (finely chopped)
Red onion
1 small (finely chopped)
Lemon zest
1 tablespoon (freshly grated)
Fresh mint
1/4 cup (chopped)
Pine nuts
1/2 cup (finely chopped)
Salt
to taste (seasoning)
Lemon
1 (juiced)
Instructions
1
Begin by draining the grape leaves and placing them into a large heat-proof bowl.
2
Carefully pour boiling water over the leaves until fully submerged, allowing them to soak for approximately 20 minutes. This will help to soften them.
3
After soaking, drain the leaves and rinse them gently under cold water to cool them down and remove excess salt.
4
In a medium skillet, heat 1/4 cup of olive oil over medium heat.
5
Add the finely chopped red onion and green onions (scallions) to the skillet. Sauté for about 5 minutes until they become tender and aromatic.
6
Remove the skillet from the heat. Stir in the cooked rice, fresh mint, lemon zest, and salt to taste. Also, add the finely chopped pine nuts. Mix thoroughly to ensure that the rice and nuts are evenly coated with the sautéed onion and oil.
7
To fill the grape leaves, lay one leaf vein side up, with the stem end facing you. Place approximately 2 teaspoons of the rice mixture in the center of the leaf. Fold the stem end over the filling, then fold the sides towards the center, and roll tightly, forming a neat cylinder. Repeat this process until all the filling has been used.
8
In a large skillet, arrange the filled dolmas seam side down, placing them closely together in a single layer if possible. If you have extra layers, separate them with additional grape leaves.
9
Drizzle the remaining olive oil and lemon juice over the dolmas. Carefully add boiling water to the skillet until the dolmas are just covered.
10
Cover the skillet tightly with a lid and simmer on low heat for about 1 hour, allowing the flavors to meld.
11
Once cooked, let the dolmas cool in the liquid before transferring them to a serving platter. These can be enjoyed at room temperature, allowing the flavors to shine.
Nutrition Information
6.5g
Fat
13.5g
Carbs
2.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Mediterranean Dolmas?
Zesty Mediterranean Dolmas are a classic dish consisting of grape leaves stuffed with a fragrant filling of rice, fresh herbs, toasted pine nuts, and lemon.
What is the main filling of these stuffed grape leaves?
The filling consists of cooked long-grain rice, fresh mint, lemon zest, finely chopped pine nuts, and sautéed red and green onions.
How long should I soak the grape leaves before stuffing?
The grape leaves should be soaked in boiling water for approximately 20 minutes to soften them.
Why is it necessary to rinse the grape leaves after soaking?
Rinsing the leaves under cold water cools them down for handling and removes excess salt from the brine.
What kind of rice is best for this dolma recipe?
This recipe specifically calls for 2 cups of prepared cooked long-grain rice.
Are these dolmas suitable for vegetarians?
Yes, this recipe is entirely vegetarian and focuses on plant-based ingredients like rice, nuts, and herbs.
How many calories are in a serving of these Dolmas?
There are approximately 120 calories per serving.
How do you prepare the onions for the filling?
Finely chop one small red onion and four green onions, then sauté them in 1/4 cup of olive oil for about 5 minutes until tender.
How do I roll the grape leaves correctly?
Lay the leaf vein side up, place 2 teaspoons of filling at the stem end, fold the stem over, fold in the sides, and roll tightly into a cylinder.
What is the recommended serving temperature for Dolmas?
These are best enjoyed at room temperature to allow the Mediterranean flavors to shine.
What provides the 'zesty' flavor in this recipe?
The zesty flavor comes from a combination of fresh lemon juice, freshly grated lemon zest, and fresh mint.
How long do the dolmas need to simmer?
The dolmas should simmer on low heat for about 1 hour.
What should I do if I need to stack layers of dolmas in the skillet?
If you have extra layers, you should separate them with additional grape leaves.
Why is it important to place the dolmas seam side down?
Placing them seam side down helps prevent the grape leaves from unrolling during the simmering process.
How much olive oil is used in total?
The recipe uses 1/2 cup of olive oil in total, divided between sautéing the onions and drizzling over the dolmas before cooking.
Can I add pine nuts to the recipe?
Yes, the recipe includes 1/2 cup of finely chopped pine nuts for added texture and a toasted flavor.
What is the protein content of these dolmas?
Each serving contains approximately 2.6g of protein.
What is the fat content per serving?
There are 6.5g of fat per serving.
Should the dolmas be cooled in the cooking liquid?
Yes, once cooked, let the dolmas cool in the liquid before transferring them to a serving platter to keep them moist.
How many green onions do I need?
The recipe calls for 4 green onions or scallions.
What are the carbohydrate counts for this dish?
This dish contains 13.5g of carbohydrates per serving.
What is the weight of the grape leaves required?
You will need 8 ounces of grape leaves in brine.
How much fresh mint should I use?
Use 1/4 cup of chopped fresh mint for the rice mixture.
Are these dolmas considered a healthy snack?
Yes, they are tagged as healthy and are a nutritious choice for an appetizer or party food.
How much lemon zest is added to the recipe?
The recipe calls for 1 tablespoon of freshly grated lemon zest.
Is boiling water added to the skillet before simmering?
Yes, carefully add boiling water to the skillet until the dolmas are just covered before you begin simmering.
What size of red onion is recommended?
The recipe suggests using 1 small red onion.
Can I serve these at a party?
Absolutely, they are described as an ideal appetizer or party snack and are perfect for any gathering.
Which side of the leaf should the filling be placed on?
Lay the grape leaf vein side up so the smooth side is on the outside once rolled.
Is the rice cooked or raw when you stuff the leaves?
The rice should be fully cooked before being mixed with the other filling ingredients.