Yalanchi Dolmas (Meatless Stuffed Grape Leaves)
Yalanchi dolmas are delicious, meatless stuffed grape leaves filled with rice, mint, walnuts, and a tangy vinegar-lemon mix. Serve with tzatziki or nondairy yogurt for the perfect appetizer, ideal for any gathering.
Equipment
- Mixing bowl, flat workspace, spoon, grape leaves, small bowl (for dipping sauce), clean kitchen towel (optional)
Ingredients
- 2 cups 348 g cooked rice (white, brown, long, or short)
- 2 tablespoons 6 g finely chopped mint leaves
- 2 tablespoons 30 ml balsamic vinegar
- 2 tablespoons 30 ml lemon juice
- 2 tablespoons 30 ml extra-virgin olive oil
- ½ cup 60 g finely chopped walnuts
- Salt and pepper to taste
- 12 grape leaves
Instructions
- In a mixing bowl, combine the cooked rice, mint, balsamic vinegar, lemon juice, olive oil, walnuts, salt, and pepper.
- Mix until uniform using your hands.
- Prepare a clean, flat workspace to assemble the dolmas.
- Lay one grape leaf flat on the workspace.
- Place about 2 tablespoons (20 g) of the rice mixture in the center of the leaf.
- Carefully fold in the sides of the leaf and roll up tightly like a burrito.
- Repeat with the remaining 11 leaves.
- Serve the dolmas warm, cold, or at room temperature with tzatziki or nondairy yogurt for dipping.
Notes & Wine Advice
Serving Tip:
These dolmas make a great appetizer or snack! Serve them with a side of tzatziki or nondairy yogurt for dipping.
Wine Advice:
Pair with a crisp white wine such as a Sauvignon Blanc or a dry rosé to complement the refreshing flavors of the dolmas.
Nutrition values
Calories: 50 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 2 g | Sugar: 1 g