Vegetarian Dolmas W/ Pita Bread Recipe

Prepare the Filling

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until they are translucent, about 3-4 minutes. Stir in the rice and cook for another 2-3 minutes, then add 1.5 cups of water, parsley, mint, lemon juice, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked. Let it cool.

Prepare the Grape Leaves

Rinse the grape leaves in cold water to remove excess brine and lay them flat on a clean surface.

Assemble the Dolmas

Take a grape leaf, shiny side down, and place about 1-2 tablespoons of the rice filling near the stem end. Fold the sides over the filling, then roll it up tightly from the stem end to the tip. Repeat with the remaining leaves and filling.

Cook the Dolmas

In a large pot, arrange the dolmas seam side down. Drizzle with the remaining olive oil and add enough water to cover them. Place a plate on top to keep them submerged. Bring to a simmer, cover, and cook for about 30 minutes.

Serve

Serve warm or at room temperature with pita bread on the side.