Falafel Dolmes Recipe
Juicy grape leaves stuffed with seasoned rice.
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Ingredients
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Stuffing
Grape Leaves
Cooking
Method
Stuffing Preparation
- 1
Cook the Rice
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain rice and a pinch of salt. Reduce heat, cover, and simmer for about 15 minutes until rice is tender. Remove from heat and let it cool.
- 2
Sauté the Vegetables
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, finely chopped, and 2 minced garlic cloves. Sauté until the onion becomes translucent.
- 3
Mix the Ingredients
In a large bowl, combine the cooked rice, sautéed onion and garlic, 1 diced tomato, 1 cup of chopped fresh parsley, 2 tablespoons of chopped fresh mint, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well until combined.
Rolling the Dolmes
- 4
Prepare Grape Leaves
Rinse the canned grape leaves under cold water to remove excess brine. Lay them flat on a clean surface, vein side up.
- 5
Stuff the Leaves
Take about 1 tablespoon of the stuffing mixture and place it near the stem end of a grape leaf. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat with the remaining leaves and filling.
Cooking the Dolmes
- 6
Arrange in a Pot
Place the rolled dolmes seam-side down in a large pot. Layer them tightly to prevent unrolling during cooking.
- 7
Add Broth and Lemon
Pour 2 cups of vegetable broth over the dolmes. Place 1 medium lemon slice on top. Cover the pot and bring to a gentle boil over medium heat.
- 8
Simmer
Reduce heat to low and simmer for about 30 minutes, or until the grape leaves are tender and the flavors meld.