Dolmades (Stuffed Grape Leaves)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 5.44 g | (6 %) | ||
| Fat | 17.81 g | (15 %) | ||
| Carbohydrates | 27.62 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.91 g | (26 %) |
| Vitamin A | 1,407.99 mg | (175,999 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.09 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.42 mg | (20 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 56.77 μg | (19 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.43 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17.95 mg | (19 %) | ||
| Potassium | 290.52 mg | (7 %) | ||
| Calcium | 204.73 mg | (20 %) | ||
| Magnesium | 66.27 mg | (22 %) | ||
| Iron | 2.43 mg | (16 %) | ||
| Iodine | 0.67 μg | (0 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 2.27 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 300 grams pickled Grape leaf
- 200 grams Long grain rice
- 200 grams onions
- 5 Tbsps olive oil
- 4 Tbsps Pine nuts
- 4 Tbsps raisins
- ½ bunch parsley
- ½ bunch Dill
- 2 sprigs mint
- juice of lemons
- 1 organic lemon
- salt (and pepper)
- 1 generous pinch Ground allspice
- fresh Grape leaf (for garnish)
Preparation steps
Take the grape leaves apart carefully. Rinse in cold water, drain and place on a towel. Blanch the fresh grape leaves for 5 minutes in salted water.
Peel the onions and grate into a bowl. Heat some olive oil and sauté with the pine nuts and raisins briefly. Rinse the rice, drain and add to the onions. Mix everything and sauté over medium heat.
Pour in 3/8 liter of water (approximately 1 1/2 cups), season with salt, pepper and allspice and cook over low heat for about 15 minutes while stirring.
Rinse the herbs, chop finely and mix with the rice. Lay the grape leaves on a work surface and cut off the stems. Spoon 1 teaspoon of rice onto the wide end of each leaf. Fold both sides over the filling and roll up.
Lay the rolls with the leaf ends down in a pan with a wide base. Drizzle with lemon juice and oil. Cover with an upturned plate and pour in enough hot water so that they are covered.
Cook over low heat for 1 hour and then leave to cool in the pot.
Arrange on fresh vine leaves and serve garnished with lemon slices.
