Domata (Grape Leaves) Recipe

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Domata (Grape Leaves)
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Ingredients
18
Count
Nutrition
694
Calories
Total time
410
Minutes
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Ingredients:

Directions:

  1. Place the rice in a bowl, add cold water to cover and let stand for 30 minutes.
  2. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped.
  3. Drain the rice and currants and set aside.
  4. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F.
  5. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes.
  6. Set aside.
  7. In a large sauté pan over medium heat, warm 1/2 cup of the olive oil.
  8. Add the yellow onion and the 1 teaspoon salt and sauté until softened, about 5 minutes.
  9. Add the green onions and sauté until softened, about 5 minutes longer.
  10. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes.
  11. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes.
  12. Stir in the pine nuts, if using, and mix in ground beef thoroughly.
  13. Season to taste with salt and pepper.
  14. Let cool.
  15. Rinse the grape leaves in cool water and cut off the stems.
  16. Working in batches, lay them out on a table, shiny side down.
  17. Place a tablespoonful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up.
  18. Do not roll too tightly, as the rice will expand during cooking.
  19. Set aside, seam side down.
  20. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using.
  21. Arrange the stuffed grape leaves in the pan, seam sides down.
  22. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 cup olive oil around the leaves.
  23. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes.
  24. Remove from the heat and remove the plate.
  25. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges.
  26. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 693.58 Kcal (2904 kJ)
Calories from fat 529.38 Kcal
% Daily Value*
Total Fat 58.82g 90%
Cholesterol 70.29mg 23%
Sodium 680.01mg 28%
Potassium 799.28mg 17%
Total Carbs 14.75g 5%
Sugars 3.98g 16%
Dietary Fiber 7.15g 29%
Protein 27.76g 56%
Vitamin C 26.3mg 44%
Vitamin A 1mg 34%
Iron 93.1mg 517%
Calcium 197.9mg 20%
Amount Per 100 g
Calories 149 Kcal (624 kJ)
Calories from fat 113.72 Kcal
% Daily Value*
Total Fat 12.64g 90%
Cholesterol 15.1mg 23%
Sodium 146.08mg 28%
Potassium 171.7mg 17%
Total Carbs 3.17g 5%
Sugars 0.86g 16%
Dietary Fiber 1.54g 29%
Protein 5.96g 56%
Vitamin C 5.7mg 44%
Vitamin A 0.2mg 34%
Iron 20mg 517%
Calcium 42.5mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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