Rosie Stuffed Grape Leaves

Francine ---


Rosy is a colleague of mine in the teaching field and over years we became good friends.
Rosy is LIBANESE and this is one of her favorite dishes that she makes so wonderfully when we gather.
She says that this dish is also known as DOLMATHES.

★★★★★ 1 vote
15 Min
45 Min


11/2 lb
grapevine leaves
11/2 lb
1 c
11/4 c
1/2 c
2 Tbsp
choppped dill
1/2 tsp
chopped fresh mint leaves
1 pinch
salt and pepper to taste


2 medium
egg yolks
2 Tbsp
2 medium
juices from lemon
1 c
liquid from the pot


1Try to buy the prepared grapevines leaves. Wash them in clear water before using. To prepare filling peel and chop onions. Saute in oil to a very light golden color. Add the rice and brown lightly. Add 11/2 cup of water, parsley, dill, mint leaves, salt and pepper. Boil for 5 to 7 minutes until the rice absorbs the water but is only half cooked.
2When filling the leaves keep the shiny side of the leaf on the outside. Put about 1 TBSP of filling in the center of the leaf and fold the sides up over it, covering it. Then roll it up like a cigar.
Lay the the stuffed leaves in a pot(open side down so they do not swell open) in even tight rows. When in layer is completed make a second layer on top of the grape leaves. Lay a plate directly on the top of the last layer. Add enough water to the pot to half cover the leaves. Add juice of a lemon if desired. Cover the pot. Cook until the liquid has been absorbed, about 45 minutes.
3For the sauce:
Mix cornstarch with milk. In a separate bowl beat the egg yolks with lemon juice. Add the milk slowly over a medium low heat then slowly add the one cup of the liquid from pot. Cook about 3-5 minutes until mixture thickens.
4This are normally served cold but you can serve it hot with this sauce above. What I like to do is adding raisins and pine nuts to the mixture while cooking.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy
Hashtag: #seastone