4 Serves
73 Mins
Prepare the filling by combining ground lamb, rice, finely chopped onion, and fresh herbs in a large mixing bowl.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
CreoleVitamin E
4 mg / 15 mgVitamin K
199 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
8 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
163 µg / 400 µgCalcium
474 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
127 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
391 mg / 4,700 mgSodium
1100 mg / 2,300 mgZinc
4 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Blanch the grape leaves in boiling water for a few minutes until softened, then drain using a colander.
Place a small amount of the filling onto each grape leaf and roll tightly, tucking in the sides to secure the shape.
Arrange the rolled dolma in a large pot, drizzle with olive oil, and season with salt and black pepper.
Add enough water to cover the dolma, place a heavy plate on top to keep them submerged, and simmer on the stove until the rice is tender.
33
g50
g22
g.jpg&w=3840&q=75)
Ethiopian
Indonesian