Dolmas (Stuffed Grape Leaves)

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Description
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
Time
Prep Time:
30 minutes

Cook Time:
1 hours 30 minutes

Total Time:
2 hours
Cost
Total Cost:

Cost per Serving:
$0.32
Ingredients
Serving(s)
Rice
Grape Leaves
Rest of Filling
  • 1 medium Onion
  • 1/2 tbsp Extra virgin olive oil
  • 1/4 tsp Salt
  • 1.3 lb Ground turkey, 93/7
  • 2 tsp Lemon pepper
  • 1 tsp Cumin, ground
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg, ground
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Allspice, ground
  • 1 oz Dill, fresh
Instructions
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  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
    1. Using a strainer, drain and rinse your jar of grape leaves. I bough a 16 oz jar, and probably used about half of it. Set aside
    2. 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
    3. Add in the meat, and cook until fully browned. Season with lemon pepper, cumin, cinnamon, cloves, allspice, and nutmeg. Take off the heat
    1. Finely chop your dill, and add to a large bowl. An ounce of chopped dill should be around a cup or so. Combine with the rice and meat mixtures
    1. 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
    1. 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
    1. Cover the pot with a lid, and cook over medium heat for about 30 minutes
    2. Let cool for 30 minutes before eating
    Notes
    1. If you have extra grape leaves, you can finely chop them and add them to a salad
    Nutrition Facts
    ------------------------------------------
    Servings: 60
    Serving Size: 1 grape leaf
    Calories: 32
    ------------------------------------------
    Total Fat: 1.1g (1 %)
    Saturated Fat: 0.3g (1 %)
    Polyunsaturated Fat: 0.3g
    Monounsaturated Fat: 0.4g
    Cholesterol: 7mg (2 %)
    Sodium: 58mg (3 %)
    Total Carbohydrate: 3.3g (1 %)
    Fiber: 0.6g (2 %)
    Net Carbs: 2.7g
    Total Sugar: 0.3g
    Protein: 2.3g (5 %)
    ------------------------------------------
    Vitamin B12: 0.12mcg (5 %)
    Vitamin D: 0.04mcg (0 %)
    ------------------------------------------
    Calcium: 18mg (1 %)
    Iron: 0.28mg (2 %)
    Magnesium: 10mg (2 %)
    Potassium: 45mg (1 %)
    ------------------------------------------
    Glycemic Index
    :
    42.8

    Glycemic Load
    :
    1.4


    Sources of Inspiration
    https://www.themediterraneandish.com/stuffed-grape-leaves-dolmades/#tasty-recipes-10290-jump-target


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