🍃 Dolma

Name: Dolma
Total time: 90 min
Yield: 6
Cuisine: Middle East · Mediterranean
Ingredients: 40 grape leaves in brine, rinsed; 250 g short-grain rice; 2 onions, finely chopped; 1 bunch parsley, chopped; 1 small bunch dill or mint, chopped; 2 lemons, juiced; 80 ml olive oil; 500 ml water; Salt and pepper

Origin: Middle East · Mediterranean

180kcal

per serving · 150 g

120kcal

per 100 g

4 gProtein2.5 g / 100 g

9 gFat6 g / 100 g

21 gCarbs14 g / 100 g

Dolma are grape leaves wrapped around a filling of rice, onion and fresh herbs, then slowly braised with olive oil and lemon. The leaves turn tender and slightly tangy, while the rice inside is soft, fragrant and well seasoned. This meat-free version is usually served cool or at room temperature as part of a mezze spread, with lemon wedges on the side.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto14 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

grape leavesriceonionherbslemonolive oil

Recipe

6 servings90 min

Ingredients

40 grape leaves in brine, rinsed
250 g short-grain rice
2 onions, finely chopped
1 bunch parsley, chopped
1 small bunch dill or mint, chopped
2 lemons, juiced
80 ml olive oil
500 ml water
Salt and pepper

Method

Soften the onions in half the olive oil, then stir in the rice, herbs, salt and pepper.
Place a leaf vein-side up, add a teaspoon of filling, fold in the sides and roll tightly.
Line a pot with a few leaves and pack the rolls in snug layers.
Pour over the water, lemon juice and remaining oil, weigh down with a plate and simmer covered for 50 minutes.
Cool in the pot and serve at room temperature with lemon wedges.

How to make it lighter

Cut the olive oil back to 2–3 tbsp; 1 tbsp oil ≈ 120 kcal.
Count your rolls: 5–6 pieces make a typical appetizer portion.
Serve with a large salad of tomato and cucumber to round out a light meal.

History

Stuffed vine leaves are eaten across Turkey, the Levant, Greece, the Caucasus and Iran, and the word dolma comes from a Turkish verb meaning to fill or stuff. Each region has its own herbs and seasonings.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →