Grilled Haloumi-Stuffed Grape Leaves With Pomegranate Sauce

Recipe Ingredients

12		Grape leaves preserved in brine
12		Haloumi cheese logs* (3" long by 1/2" thk)
		= (or queso blanco)
2 1/2 tablespoons	37ml	Mild olive oil - divided
2 tablespoons	30ml	Pomegranate molasses
1 tablespoon	15ml	Water
1/4 teaspoon	1.3ml	Sugar

Recipe Instructions

* Haloumi cheese is available at Middle Eastern markets. Haloumi and grape leaves can both be quite salty; if your brand of leaves is too briny, soak them longer or blanch in boiling water for 1 minute.

Place the grape leaves in a bowl. Add boiling water to cover and soak for about 2 minutes. Taste, and if the leaves still taste assertively briny, soak for few minutes more. Rinse under cold water, drain and pat dry with paper towels. Heat the grill to medium.

Place a grape leaf shiny-side down on a work surface with the stem facing you. Trim off the stem. Place a log of haloumi across the bottom end of the leaf and fold the bottom over it. Fold in the sides and roll up like a cigar to make a dolma. Make sure there are no tears in the leaf, or the cheese will ooze out. Continue until you have used all the grape leaves.

Brush the dolmas lightly with one-half tablespoon olive oil. Grill them until they are lightly charred and the cheese is beginning to soften but is not oozing out, about 1 1/2 minutes per side. Transfer the dolmas to a plate and let them cool for about 10 minutes.

Meanwhile, whisk the remaining oil with the pomegranate molasses, water and sugar.

To serve, drizzle a white serving plate with the pomegranate mixture and arrange the dolmas on top, drizzling with some extra sauce if desired.

This recipe yields 12 dolmas.

Each dolma: 246 calories; 14 grams protein; 3 grams carbohydrates; 0 fiber; 20 grams fat; 11 grams saturated fat; 50 mg. cholesterol; 418 mg. sodium.

Source:
The Los Angeles Times, 06-09-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.