4 Serves
63 Mins
Prepare the filling by combining the ground lamb, rice, onion, and garlic in a large bowl, seasoning with salt and pepper.
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Vitamin E
3 mg / 15 mgVitamin K
145 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
7 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
172 µg / 400 µgCalcium
492 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
486 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
3 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Lay out the grape leaves and place a spoonful of the filling in the center of each, rolling them tightly to secure the contents.
Heat olive oil in a large pot over medium heat and arrange the rolled dolma in the pot, then add enough water to cover them and simmer until tender.
35
g70
g25
g
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Saudi