"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Vegetarian Dolmathes, Another Recipe

  Tried it? Rate this Recipe:


This recipe for Vegetarian Dolmathes, Another, by , is from A Melange of Cultures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Dayan


2 large onions, finely chopped
1 clove garlic, minced
1/3 c. olive oil
1/2 c. long-grained rice
1/2 c. pine nuts or slivered almonds
1 tsp. salt
1/4 tsp. black pepper, freshly ground
3/4 c. lemon juice, divided
4 T. chopped fresh dill, OR
2 1/2 tsp. dried dill weed, divided
1 7-oz. jar grape leaves in brine
1 c. plain yogurt

Saute onions and garlic in oil until onion is soft but not browned. Add rice and cook, stirring, 5 minutes longer. Add 1 1/4 cups water, the currants, pine nuts, salt, pepper, 1/4 cup of lemon juice, and 3 T. of the fresh dill or 2 tsp. of the dillweed; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and cool until easy to handle.

Rinse grape leaves in cold water and separate. Place the leaves shiny-side down on a work surface, using the whole large leaves or overlapping 2 smaller leaves. With larger leaves, use a sharp knife to remove the heavy stem and vein. Spoon 1 T. rice mixture onto each leaf near the stem. Fold sides of leaves over filling, then starting with stem end, roll toward point. Place point down in a 10- to 12-inch skillet. Arrange all packets close together in one skillet, making 2 layers if necessary.

Add remaining 1/2 c. lemon juice and 1 c. water to skillet (an 8- or 9-inch pie plate is perfect in some skillets; half fill with water for extra weight.), Gently bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. Remove skillet from heat and allow stuffed leaves to cool in their cooking liquid.

Before serving, combine tyogurt with remaining 1 T. of fresh dill or 1/2 tsp. of dill weed. (If desired, season with salt, pepper, and lemon juice). To serve, arrange 3 or 4 dolmathes on small appetizer plates. Top with a dollop of the dilled yogurt.

Number Of Servings:
Number Of Servings:
30 servings




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!