Stuffed Grape Leaves (Dolmas) Recipe

A classic Mediterranean appetizer that’s worth the effort

KEY INFO

– Prep Time: 40 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 25 minutes
– Servings: 40-45 dolmas
– Difficulty: Moderate
– Dietary: Can be vegetarian/vegan, gluten-free

EQUIPMENT NEEDED

– Large pot with lid
– Colander
– Sharp knife
– Large mixing bowl
– Plate (for weighing down dolmas)

Alternative tools:

– Steamer basket (optional)

INGREDIENTS

For the Filling:
– 1 pound (450g) ground lamb or beef (or mushrooms for vegetarian version)
– 1 cup (200g) short-grain rice, uncooked
– 1 large onion, finely diced
– 4 tablespoons fresh parsley, chopped
– 2 tablespoons fresh dill, chopped
– 2 tablespoons fresh mint, chopped
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon allspice

Additional:
– 1 jar grape leaves in brine (about 60 leaves)
– 2 lemons, juiced
– Extra olive oil for drizzling
– 3 cups water or stock

METHOD

1. Prepare Grape Leaves
– Rinse leaves thoroughly in cold water
– Remove stems and set aside any torn leaves for lining the pot

2. Make Filling
– Mix ground meat, rice, onion, herbs, and spices in a large bowl
– Add 1 tablespoon olive oil and mix well

3. Roll Dolmas
– Lay leaf flat, shiny side down
– Place 1 tablespoon filling near stem end
– Fold sides over filling, roll tightly (but not too tight)
– Repeat with remaining leaves

4. Cook Dolmas
– Line pot bottom with extra grape leaves
– Arrange rolled dolmas in tight layers
– Pour lemon juice and olive oil over dolmas
– Add water to just cover
– Place plate on top to weigh down
– Bring to boil, reduce heat, simmer 45 minutes

CRUCIAL TIPS

– Don’t overstuff leaves – rice will expand
– Roll firmly but not too tight
– Keep dolmas submerged while cooking
– Check water level occasionally

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 5 days
– Freeze up to 3 months

Common Variations:
– Vegetarian: Replace meat with mushrooms or extra rice
– Add pine nuts or currants to filling
– Use different herbs like cilantro or basil

The key to perfect dolmas is patience with the rolling and maintaining the right water level during cooking. Start with a small batch until you master the technique – your skills will improve with practice!

I’ve been making these for years, and while the rolling takes practice, the result is absolutely worth it. These disappear quickly at any gathering!

Remember: This is a forgiving recipe – if your first few rolls aren’t perfect, they’ll still taste delicious. Focus on keeping them uniform in size for even cooking.