Dolmas Stuffed Grape Leaves

Dolma is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Wrapped dolma are known as sarma. They can be served warm or at room temperature.

What are dolmas made of?

Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herby rice mix, shaped into little rolls, and boiled until wonderfully tender. Some dolmades recipes, besides rice, herbs, and seasonings, also include minced meat (beef and/or pork).

Are dolmas eaten hot or cold?

Greek dolmas (without meat) are usually eaten at room temperature or slightly chilled, while dolmas with meat are enjoyed warm

Watch the video recipe

Dolmas Stuffed Grape Leaves

Ingredients:

1 1/2 ground beef or lamb

1 jar of grape leaves

1 cup uncooked rice

3 tbsp freshly chopped parsley

3 tbsp freshly chopped mint

1/2 tsp ground cumin

1/4 teaspoon cinnamon

3 tsp kosher salt

2 tsp black pepper

1/4 cup olive oil, plus more for drizzling

1 lemon

1 large egg

4 cups chicken stock

Directions:

Place the grape leaves in a bowl for about 10 to 15 minutes to remove some of the brine.

In a large bowl place the beef or lamb, add the chopped herbs, rice, olive oil, water, salt, pepper, and mix well.

Insulate the bottom of the pot with some of the extra grape leaves.

Lay each grape leaf flat on a work surface (smooth side down). Place about 1 tablespoon of the stuffing in the center of the leaf and fold the bottom of the leave over, then fold both the sides in, then tuck and roll.

Layer rolled grape leaves in a pot, making sure to lay them close to each other. Insulate the top with additional grape leaves, place 4-5 lemon slices on top. Cover with a heavy plate. Pour chicken stock to fully cover. Over high heat bring the water to a gentle boil. When the water is boiling reduce to medium-low and cover the pot. Simmer for about 1 hour.

After 1 hour the rice would have cooked and they would be fork tender.