Rating: 4 stars
2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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Once the grape leaves are rolled, they're braised in broth and lemon juice. Their fragrant, slightly tart taste adds flavor to the broth, which is thickened with cornstarch to form a dipping sauce for the dolmades. They make great appetizers. Look for grape leaves in the Mediterranean section of your supermarket.

Recipe by Cooking Light July 2001


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

6 servings (serving size: 5 dolmades and (1/4) cup lemon broth)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a food processor, and process until minced. Combine the fennel mixture with beef, rice, bulgur, and oil. Grate tomato halves over mixture; discard skin. Sprinkle beef mixture with pepper and salt; stir to combine.

  • Rinse grape leaves under cold water; drain and pat dry with paper towels. Remove stems, and discard. Spoon 1 rounded tablespoon of beef mixture onto the 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.

  • Place stuffed grape leaves close together, seam sides down, in a Dutch oven coated with cooking spray. Add broth and juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Carefully remove dolmades from pan. Combine cornstarch and water. Stir cornstarch mixture into broth; bring to a boil; cook for 1 minute. Stir in dill. Serve with dolmades. Garnish with lemon wedges, if desired.

Nutrition Facts

132 calories; calories from fat 23%; fat 3.3g; saturated fat 0.8g; mono fat 1.5g; poly fat 0.4g; protein 11.2g; carbohydrates 14.3g; fiber 3g; cholesterol 22mg; iron 2.1mg; sodium 255mg; calcium 81mg.