Dolmades
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Less suited for lunch, for dinner, as a snack.
8 servings without an included side.
8 servingsFinal yield 900 g
Ingredients
- 180 gGrape leaves, canned
- 180 gRice, white, long-grain, regular, raw, unenriched
- 120 gOnions, raw
- 20 gDill weed, fresh
- 12 gSpearmint, fresh
- 70 gLemon juice, raw
- 45 gOil, olive, salad or cooking
- 520 gBeverages, water, tap, drinking
- 5 gSalt, table
Method
- Rinse 24 vine leaves weighing 180 g. Soften 120 g onion in 20 g of the 45 g oil for 5 minutes.
- Stir in 180 g rice, 20 g dill, 12 g mint and 5 g salt for 3 minutes. Put exactly 14 g filling on each leaf, fold sides and roll 24 small parcels.
- Place rolls seam-side down in a pot, cover with 70 g lemon juice, the remaining 25 g oil and 520 g water. Simmer covered 30 minutes at 95 °C.
- Rest 10 minutes; rice absorbs liquid and serve three rolls each as a small course.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,256.3 kcal
- Protein
- 23.2 g
- Fat
- 50.3 g
- Total carbohydrate (by difference)
- 183.4 g
- Total dietary fibre (USDA)
- 23.6 g
- Saturated fatty acids
- 7.2 g
- Sodium
- 7,125.3 mg
- Salt (sodium × 2.5)
- 17.8 g
Per serving
- Energy
- 157 kcal
- Protein
- 2.9 g
- Fat
- 6.3 g
- Total carbohydrate (by difference)
- 22.9 g
- Total dietary fibre (USDA)
- 3 g
- Saturated fatty acids
- 0.9 g
- Sodium
- 890.7 mg
- Salt (sodium × 2.5)
- 2.2 g
Per 100 g of finished food
- Energy
- 139.6 kcal
- Protein
- 2.6 g
- Fat
- 5.6 g
- Total carbohydrate (by difference)
- 20.4 g
- Total dietary fibre (USDA)
- 2.6 g
- Saturated fatty acids
- 0.8 g
- Sodium
- 791.7 mg
- Salt (sodium × 2.5)
- 2 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
May contain: Sulphites
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal