• Prep Time:
  • Cooking Time:
  • Serves: 48 Servings

Elaine's Dolmas

  • Recipe Submitted by on

Category: Vegetarian, Main Dish

 Ingredients List

  • 48 Grape leaves (about 1 jar)
  • 1/2 c Long grain brown rice;cooked
  • 2 c Onion; finely chopped
  • 2 tb Parsley; finely chopped
  • 2 tb Mint leaves; finely chopped
  • 2 ts Dill weed
  • 1/4 c Pine nuts
  • 1/4 c Currants
  • 1/4 ts Black pepper
  • 1 c Tofu TVP (optional)


Place grape leves briefly in a pan of warm water to separate them, then
drain on paper towels. Combine all other ingredients. Place grape leaf vein
side up, with the stem toward you. Put a mound of rice mixture in the
middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer the rolled
leaves in a large saucepan (3 quart) placing them side by side and close
together. Press with a heavy heat proof plate that fits inside the pan. Add
enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving them
with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
take to a potluck dinner and they also make a very special "company meal."
Recipe for making tofu TVP follows. The use of the tofu in this recipe is
entirely optional; they are delicious both ways.

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