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.
It's so delicious that I cook it almost every day Dolmas Stuffed Grape Leaves!
It's so delicious that I cook it almost every day Dolmas Stuffed Grape Leaves! Video
About This Recipe
Greek cuisine is based on the Mediterranean diet, which has been proven to be one of the healthiest eating patterns in the world.
Ingredients for It's so delicious that I cook it almost every day Dolmas Stuffed Grape Leaves!
- 1.5 lbs ground beef or lamb
- 1 jar of grape leaves
- 1 cup uncooked rice
- 3 tablespoon freshly chopped parsley
- 3 tablespoon freshly chopped mint
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- 3 teaspoon kosher salt
- 2 teaspoon black pepper
- ¼ cup olive oil
- 1 lemon
- 1 large egg
- 4 cups chicken stock
How to Make It's so delicious that I cook it almost every day Dolmas Stuffed Grape Leaves!
- Soak grape leaves in water 10-15 minutes to remove brine.
- Mix beef/lamb with herbs, rice, olive oil, salt, pepper, and cumin.
- Line the bottom of a pot with extra grape leaves.
- Place 1 tablespoon stuffing on each leaf (smooth side down). Fold bottom over, fold sides in, and roll tightly.
- Layer rolled leaves in pot. Add lemon slices on top. Cover with a heavy plate.
- Pour chicken stock to cover. Bring to a gentle boil, then simmer on medium-low for 1 hour.
- Serve hot, warm, or cold.
What to Serve With It's so delicious that I cook it almost every day Dolmas Stuffed Grape Leaves!
This It's so delicious that I cook it almost every day Dolmas Stuffed Grape Leaves! pairs perfectly with grilled meats, roasted chicken, or fresh fish. It's also wonderful as part of a vegetable medley.Frequently Asked Questions
Can I make this ahead of time?
Yes! Most components of this It's so delicious that I cook it almost every day Dolmas Stuffed Grape Leaves! can be prepared 1-2 days in advance. Assemble and finish just before serving for the best texture and flavor.
What's the best way to know when the meat is done?
Use a meat thermometer for accuracy. Internal temperatures should reach 165°F for poultry, 160°F for ground meat, and 145°F for whole cuts of beef or pork.
Ingredients
Method
- Soak grape leaves in water 10-15 minutes to remove brine.
- Mix beef/lamb with herbs, rice, olive oil, salt, pepper, and cumin.
- Line the bottom of a pot with extra grape leaves.
- Place 1 tablespoon stuffing on each leaf (smooth side down). Fold bottom over, fold sides in, and roll tightly.
- Layer rolled leaves in pot. Add lemon slices on top. Cover with a heavy plate.
- Pour chicken stock to cover. Bring to a gentle boil, then simmer on medium-low for 1 hour.
- Serve hot, warm, or cold.
Notes
For the best crust and flavor development, pat the beef dry before searing and avoid moving it around the pan too much. Toast rice briefly in butter or oil before adding liquid—this improves texture and prevents the rice from becoming mushy. Storage & Meal Prep:
Store prepared It's so delicious that I cook it almost every day Dolmas Stuffed Grape Leaves! in an airtight container in the refrigerator for up to 3-4 days. You can reheat in the microwave or oven depending on the texture you prefer.
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