- Soak the grape (vine) leaves in hot water for 2 minutes, remove and set aside.
- To make the filling, combine chickpeas, onion, parsley, tomatoes, mint, rice, oil, lemon juice, salt and pepper.
- Open flat the grape leaves on a board and put 1 teaspoon of the filling in the center, fold 2 sides over filling and roll up tightly like a small cigar.
- Repeat this step till you finish all the stuffing or all the leaves.
- Place the potatoes in the bottom of the saucepan. Layer tightly all the stuffed grape leaves, cover with water and season with salt. Use a plate as a lid. Choose a plate that fits inside the saucepan and press down on top of the leaves. This will prevent the grape leaves from opening.
- Cook on the stove over low heat for 1 hour.
- Serve cold.
Banner Image:
vineleaves.jpg
Ingredients:
½ pound of grape leaves
1 cup chickpeas, drained and rinsed
1 onion, finely chopped
3 cups parsley, chopped
3 cups tomatoes, diced
¼ cup mint leaves, finely chopped
1 cup rice, washed (preferably brown rice)
½ cup extra virgin olive oil
¾ cup lemon juice
Salt & pepper
2 potatoes, cut in slices
Active time:
1 hour 30 minutes
Nutrition:
Calories: 320, Total Fat: 16g, Saturated Fat: 2.5 g, Sodium: 870mg, Carbohydrate: 42g, Fiber: 3g, Total Sugar: 4g (Added Sugar: 0g), Protein: 7g
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Gluten-free
Description:
Dolma is the general game given to the family of stuffed vegetable dishes in the Eastern Mediterranean. Grape or cabbages leaves wrapped around vegetables or meat can be called either sarma or the more general, dolma. This Mediterranean classic dating back to the days of Alexander the Great can be served either hot or cold.
