6 Serves
120 Mins
18 g
55 g
18 g
Prepare the filling by mixing the raw rice, minced lamb, chopped onions, garlic, and spices in a large bowl.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin E
5 mg / 15 mgVitamin K
161 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
159 µg / 400 µgCalcium
486 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
340 mg / 1,250 mgPotassium
431 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Lay out the grape leaves and place a small amount of filling in the center of each, rolling them tightly to secure the contents.
Heat olive oil in a heavy-bottomed pot and arrange the rolled dolma in layers, ensuring they are packed tightly.
Pour the tomato and tamarind sauce over the dolma, cover with a plate to keep them submerged, and simmer on the stove until the rice is tender.
Salt And Pepper
Lamb
Rice
Grape Leaves
Extra Virgin Olive Oil
Hot Water
Tomato Paste
Tamarind Paste
Vitamin A
428 µg / 900 µgVitamin C
23 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
161 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
159 µg / 400 µgCalcium
486 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
340 mg / 1,250 mgPotassium
431 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
61
g99
g58
g
Vietnamese
ThaiZinc
4 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
33 µg / 55 µg