Dolmas (Stuffed Grape Leaves)

5 from 1 vote

Dolmas (Stuffed Grape Leaves)

Aromatic lamb, feta, and pine nuts fill these briny and lemony stuffed grape leaves. They are time consuming to make but are a great appetizer.

Course Appetizer

Cuisine Greek, Mediterranean

Keyword appetizer, dairy-free, egg-free, greek, lamb, mediterranean, nightshade-free, nut-free, snack

Prep Time 40

Cook Time 1

Total Time 2

Servings

Calories 176kcal

Author Jenny Ross

Ingredients

1 tablespoon avocado oil
1 onion chopped
1 cup cauliflower rice
1 pound ground lamb
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 cup pine nuts toasted and chopped, omit if nut-free
2 ounces feta crumbled, omit if dairy-free
1/2 cup chopped fresh dill chopped
1/2 cup chopped fresh mint chopped
1/2 cup fresh parsley chopped
2/3 cup fresh lemon juice divided in half
1/4 cup olive oil
8 ounce jar grape leaves drained and rinsed (the leaves are often packed in salt water and must be rinsed or the dish will be too salty), 30-40 leaves
4 cups chicken broth, as needed

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Instructions

In a large saucepan over medium-high heat, cook the onion in avocado oil until soft and beginning to color, about 10 minutes. Add the lamb, allspice, and cinnamon and continue cooking until the lamb is no longer pink and it is cooked through, another 5-10 minutes. Off the heat, add dill, mint, pine nuts, feta, and 1/3 cup lemon juice.
Place a few leaves in the bottom of a large pot (to ensure the dolmas don’t stick to the bottom and burning) and set aside.
Place one grape leaf on the counter and add 1 tablespoon lamb mixture to the center of the leaf, fold tips of leaves toward center. Pressing tightly, squeeze the filling together and roll the leaf packet up towards the tip of the leaf. Squeeze them gently with your hand to ensure they are tightly packed. As you finish rolling them, transfer them into a large pot, seam side down, packing them carefully to ensure that they are tightly fitted into the dish (too much loose space will allow them to unroll and fall apart during cooking). Add the remaining 1/3 cup lemon juice, olive oil, then cover with chicken stock so that the dolmas are just covered. Place a plate over them so that they stay packed.
Simmer on low (don’t boil as they can burst) for one hour, or until tender (taste one and if the leaves are tough, keep cooking), up to 2 hours. Remove the pot from the heat and let cool for 30 minutes then transfer to a dish and serve. These are also excellent chilled and can be made a day or two ahead.

Notes

If you would like a sauce to pour over the dolmas, reserve a cup of the liquid they have cooked in. Whisk 2 egg yolks together with the juice of 1 lemon and slowly pour in the reserved cooking liquid, whisking constantly to produce a frothy sauce. Serve over top of the dolmas, if desired.

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