Turkish 50 min

Dolma (Stuffed Grape Leaves)

Name: Dolma (Stuffed Grape Leaves)
Total time: 50 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 40 grape leaves (jarred), rinsed; 1 cup short grain rice; 1/2 lb ground lamb (optional, omit for vegetarian); 1 medium onion, finely diced; 1/4 cup pine nuts; 2 tbsp fresh mint, chopped; 2 tbsp fresh dill, chopped; 1 tbsp tomato paste; 2 tbsp olive oil; 1/4 cup lemon juice; 1 cup hot water; Salt and pepper to taste

StuffedMediterraneanTurkish

Ingredientsfor 2

240

Cal

12g

Protein

28g

Carbs

10g

Fat

140 grape leaves (jarred), rinsed
21 cup short grain rice
31/2 lb ground lamb (optional, omit for vegetarian)
41 medium onion, finely diced
51/4 cup pine nuts
62 tbsp fresh mint, chopped
72 tbsp fresh dill, chopped
81 tbsp tomato paste
92 tbsp olive oil
101/4 cup lemon juice
111 cup hot water
12Salt and pepper to taste

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Instructions

1
Mix rice, meat (if using), onion, pine nuts, mint, dill, tomato paste, 1 tbsp olive oil, salt, and pepper.
2
Lay a grape leaf flat, shiny side down. Place 1 tbsp filling near the stem end.
3
Fold stem end over filling, fold in both sides, then roll tightly toward the leaf tip. It should look like a small cigar.
4
Line the bottom of a pot with torn or imperfect grape leaves (to prevent sticking).
5
Pack dolma tightly in the pot in concentric circles, seam side down. Layer if needed.
6
Mix hot water, lemon juice, and remaining olive oil. Pour over the dolma. Place a plate on top to weigh them down.
7
Cover and simmer on low heat for 45 minutes. Let cool in the pot. Serve warm or at room temperature with yogurt and lemon wedges.