Vegan Stuffed Grape leaves- DOLMAS

Lebanese Style

By Jousie Rishmawy de Maalouf

Approximately 50 small  “dolmas”.


  • 1 can of chick peas
  • 3 cups chopped tomatoes
  • 1 cup thinly sliced shallots
  • 1 cup chopped parsley
  • 1 ¼ cup of rice, washed and drained
  • 5 tablespoons lemon juice
  • 1 cup olive oil
  • ½ teaspoon salt + 1 teaspoon
  • 1/4 teaspoon mixed Mediterranean spices (7 spices)
  • 6 tablespoons dried mint leaves
  • ¼ teaspoon pepper
  • 1 jar of grape leaves


  1. Mix all ingredients.
  2. Line the bottom of the cooking pot with pieced grape leaves.
  3. Fill each grape leaf with 2-3 tablespoons of the mixture.
  4. Roll carefully and tightly as shown in the picture.
  5. Place the dolmas in the pot in layers.
  6. Place 5 pieces of garlic in between layers, and cover with tomato slices. Sprinkle with olive oil and lemon juice.
  7. Fill with water enough to cover them.
  8. Cover with a heat resistant plate in order to hold them in place.  This will keep them tightly folded without floating and unraveling.
  9. Once the water boils, lower the heat and cook for approximately one hour. Do not cover.
  10. You may eat hot or cold.

TIP: you can also use 1 head green cabbage for this recipe, boiling them for 4 minutes before step #2.