Grilled haloumi-stuffed grape leaves with pomegranate sauce

Time 25 minutes
Yields Makes 12 dolmas
Grilled haloumi-stuffed grape leaves with pomegranate sauce

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.

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.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.