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This is 4 pts per serving; a serving includes 4 dolmades plus sauce.
80 grape leaves
1 pound Ground Round
1 1/3 cups White Rice Uncooked Conventional
3 bunches Dill
6 medium Onion
2 medium egg whites
1 medium Egg For Sauce
3 tablespoons Olive Oil
salt and pepper to taste
4 Lemons 1/2 For Sauce
4 bunches green onion
2 bunches Parsley
6 cloves garlic
1 cup Hot Water May Need Adjusting
Heat the1 table of oil in a skillet. Add the onions and scallions and saute for
about 5 minutes, until soft and transparent. Add the garlic and cook for a few
minutes, then add the rice, dill, parsley 1/2 , lemon juice, salt, pepper, and
remaining olive oil. Stir well, then add the hot water. Cover and simmer about 5
minutes. Remove from the heat and cool.
Next carefully remove the grapevine leaves from the jar, leaving the brine in
the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut
the heavy stems from the leaves. (If using fresh grapevine leaves use the same
procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an
enameled pan with a few heavy grapevine leaves and set aside.
To stuff a grapevine leaf, put it on your working surface rough side up and stem
end near you, and place a teaspoonful of the rice mixture near the stem end.
Using both hands, fold the part of the leaf near you up and over the filling.
Then fold the right side of the leaf over the filling, then the left side, and
roll tightly and back away from you and toward the pointed end of leaf. Place
the "dolma", seam side down, in the prepared pan.
Continue stuffing grapevine leaves until the mixture has been used. (If any
grapevine leaves remain, replace in the reserved brine for future use.) Place an
inverted plate on the dolmades, then add enough water to cover the dolmades
(about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat,
and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the
rice is tender, and continue cooking slowly if necessary. Cool, then chill.
Serve cold, as an appetizer or as an entree.
Egg lemon sauce: Take 2 egg whites , beat till foamy. Then add 1yolk , juice
from 1-2 squeezed lemons. Take 1/2 cup of left over water from cooking and add,
MUST BE COOLED .Cook on low to medium heat until just thick. pour over domades,
carefully not to open up!
Note: An important variation, particularly in Macedonia and Thrace: add a few
tablespoons of raisins and pine nuts to the filling when adding the rice. Also,
you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the
filling. However, be consistent to allow them to cook at the same rate. They may
be stored in the refrigerator for a week or so.