Yield
30 dolmades (serving size: 1 dolma and 1 1/2 teaspoons yogurt mixture)

How to Make It

Step 1

Combine the yogurt, 2 tablespoons mint, lemon rind, and honey in a small bowl; stir well. Cover and chill.

Step 2

Rinse grape leaves under cold water; drain well, and pat dry with paper towels. Remove stems, and discard.

Step 3

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add chopped onion, and sauté 10 minutes. Add garlic, and sauté 1 minute. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice, and next 6 ingredients (rice through chickpeas).

Step 4

Preheat oven to 350°. Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center, and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining grape leaves.

Step 5

Place stuffed grape leaves, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Drizzle remaining lemon juice over leaves. Cover and bake at 350° for 30 minutes or until thoroughly heated. Serve warm or chilled with yogurt mixture.

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