Dolmas

Dolmas recipe from acleanplate.com #aip #paleo #glutenfree

This post contains affiliate links. For more information, read my privacy policy.

Greek food was never one of my favorites. As a gluten- and nightshade-free vegan, there wasn’t a whole lot of Greek food I could eat. I always hated family restaurant outings because I knew that if I was going to eat something that tasted good, I’d have to “cheat”. Usually, it was french fries or rice, because I figured they were more innocuous than gluten or dairy. Heh, if I knew then what I know now…! Anyway, I was more than happy to consider Greek cuisine a thing of the past. But Practical Paleo’s dolmas recipe caught my eye… it looked easy, flavorful, and didn’t have any of those nasty ingredients I’d come to associate with Mediterranean food… All right, count me in! I made several adaptations to the original (which contained raisins and cauliflower and probably a spice or two that I can’t eat) and wound up with a hella-good finger food my man and I have been enjoying at every meal for the past week. Hey, those big jars of grape leaves go a long way! You can totally freeze ’em right after wrapping and then thaw and bake for some easy-prep OAMC food.

buy now
Dolmas recipe from acleanplate.com #aip #paleo #glutenfree

Dolmas

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings4 servings

Ingredients

Instructions

  • Heat the coconut oil in a large skillet over medium heat. Cook the onion until translucent, then add in the meat, ginger, oregano, turmeric, and cinnamon.
  • Cook, stirring, until the meat is no longer pink. Add the cranberries and lime juice and cook, stirring, another 3-5 minutes. Season to taste with salt and pepper.
  • Remove from heat and allow to cool.
  • Preheat the oven to 350F.
  • Lay a grape leaf flat on a plate or cutting board and spoon about 1-2 tablespoons of the meat mixture down the center, following the line of the stem. Fold the bottom half of the leaf up on top of the meat, then fold in each of the sides to make a wrap. Fold the top part (with the stem) down and then place the dolmas seam-side-down in a large baking dish side-by-side.
  • Repeat until all the filling is gone.
  • Pour the water and lemon juice on top, cover with foil, and then bake 30-45 minutes or until the water has evaporated. Serve hot.

Nutrition

Calories: 542kcal | Carbohydrates: 18g | Protein: 30g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 1235mg | Potassium: 578mg | Fiber: 2g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 11.6mg | Calcium: 60mg | Iron: 4.5mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.