Meat Stuffed Grape Leaves (Dolmas)
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
4 portions
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Calories
467 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern, Turkish
Meat Stuffed Grape Leaves (Dolmas)
Description
This Dolmas recipe begins with preparing flexible grape leaves by blanching fresh ones or rinsing jarred leaves to soften them for rolling. The filling combines rinsed short-grain rice, minced beef or lamb, finely diced onions, tomato paste, herbs such as parsley and dill, and seasoning including salt, pepper, and optional chili flakes. Olive oil is added particularly if using lean meat to maintain moisture.
The filling is mixed thoroughly, then placed onto grape leaves and rolled tightly but with enough space for rice expansion during cooking. The stuffed leaves are layered seam-side down in a pot lined with unused leaves or sliced potatoes to prevent sticking or burning. Cooking proceeds at a gentle simmer to achieve tender dolmas without boiling aggressively.
Dolmas are served after resting to firm up. They offer a balance of tender leaf texture wrapped around a robust, aromatic meat and rice filling. This dish is typical in Mediterranean and Middle Eastern cuisines, often served as part of a spread or appetizer platter.
Choosing flexible grape leaves with soft veins prevents tearing. Proper rolling and gentle simmering ensure the dolmas remain intact and fully cooked.
Ingredients
- 420 g grape leaves (approx 60 - 70 leaves)
- 200 g minced meat (beef, lamb or a mixture)
- 2 onion finely diced
- 200 g short-grain rice
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon chili flakes optional
- 2 tablespoon tomato paste
- ¼ cup parsley chopped
- 1 tablespoon dill chopped, fresh
- 1 tablespoon olive oil (optional, necessary if using lean minced meat)
- 1 teaspoon tomato paste diluted in 600 ml water
Instructions
Prepare the Grape Leaves
- If using fresh grape leaves, wash them thoroughly and blanch them in boiling hot water for a couple of minutes, until they are softened and easy to fold.
- Place them in a colander and let them cool down while you prepare the rice filling.
- If using jarred grape leaves in brine, remove them from the jar and rinse well.
- Let them drain in a colander while you prepare the rice stuffing.
Prepare the Meat Filling
- Place the rice in a colander and rinse it under running cold water to get rid of the extra starch.
- Let the rice drain on a colander, and then transfer it into a large bowl.
- Add the minced meat, chopped onions, salt, freshly ground pepper, chili flakes (optional), tomato paste, olive oil (optional), and chopped herbs to the bowl.
- Mix very well until everything is combined and set it aside.
Stuff and Roll the Grape Leaves
- Start preparing your dutch oven or cooking pot by layering it with broken/unused grape leaves. You can also use sliced potatoes and/or lamb ribs to avoid the stuffed grape leaves touching the bottom of the pot from burning.
- Lay the leaf flat on a cutting board with the shiny side down. Place about 1 tablespoon of the meat filling and place it in the center of the leaf, close to where the stem was.
- Fold the sides over the filling and roll, keep tucking the sides as you roll. Roll them tightly enough but not too tight, leaving enough room for the rice to expand as it cooks. Check the pictures above for more details.
- Arrange the stuffed grape leaves in rows neatly in your prepared dutch oven or pot. Place them seam-side down and cover the bottom of the pot without leaving any space.
- Dilute 1 teaspoon of tomato paste with 600 ml water and pour it over dolmas, until they are almost covered.
- Bring it to a boil and gently simmer on low heat for an hour, or until the leaves are softened and the rice is fully cooked.
- Let the dolmas rest before serving.
Notes
- Do not over-stuff the grape leaves; leave room for rice expansion and roll tightly for neat parcels.
- Use a heavy pot with a tight-fitting lid and line the bottom with unused grape leaves, sliced potatoes, or lamb ribs to prevent sticking and burning.
- Select grape leaves that are flexible with soft veins to avoid tearing during rolling.
- Simmer dolmas gently without boiling to cook evenly and maintain their shape.
- Allow dolmas to rest before serving to firm up the filling and meld flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 701mg | 29% |
| Potassium | 740mg | 16% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 29337IU | 587% |
| Vitamin C | 22mg | 24% |
| Calcium | 433mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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