Now you can make stuffed grape leaves (also know as dolma or dolmades) at home! This delicious and healthy recipe is made with rice, ground beef, fresh herbs, and wonderful spices. They can be prepared as an appetizer, snack, or dinner, served warm, room temperature, or cold.
5 STAR REVIEWS
First time I ever had a dolma was many years ago at a baby shower. They were arranged on a large white platter in a very beautiful way…but grape leaves? Those are edible? I had no idea. I love trying new food, though, so I dove in. Then ended up eating about 10, along with some Tzatziki Sauce and Tabbouleh salad. So delicious!
Dolma can be a bit pricey when buying them at the store, so I figured out how to make them at home. Yes, there are multiple steps, but don’t be intimated. Each step is quite easy and broken down to make assembly and cooking very manageable. Once you make a couple batches, you’ll fly through the process. Also fun to gather up some friends and make them together!
What are Dolma?
The word Dolma comes from the Turkish “Dolmark,” which means “to be filled” and refers to stuffed dishes such as stuffed eggplant, stuffed tomatoes, stuffed peppers, cabbage rolls, and stuffed grape leaves. Dolma, also referred to as dolmades, are possibly the most popular dish in the Balkans and Mediterranean. You’ll find many variations of stuffed grapes leaves, some with meat, some vegetarian.
Helpful Tips
- Where to find grape leaves? Many grocery stores carry brined grape leaves in their ethnic food section or pickle aisle. I usually use grape leaves by Reese, sold in an 8-ounce glass jar.
- Rinse the rice in water. You’ll want to rinse the rice well to get rid of excess starch, which makes rice sticky. We do not want sushi-style rice, for these dolma.
- Don’t over-stuff the grape leaves. The rice expands as it cooks and if you stuff them too much, they can burst.
- Make sure to roll the grape leaves snug. If they’re not rolled tightly, they can easily come undone while cooking (also keeping in mind to leave a little room for expansion, as mentioned above ^^ so the rice cooks properly, but the rolls don’t pop.)
- Line the pan with grape leaves. When cooking the dolmas, line the pan with grape leaves to prevent the rolled leaves from burning.
- Cook the grape leaves seam-side down. This helps prevent them from unwrapping.
- Place an inverted plate on top of the assembled grape leaves, while cooking. This helps them stay covered in water, which keeps them moist and also prevents them from floating around and coming unwrapped.
- Simmer, don’t boil. When cooking the dolmas, keep the water at a gentle simmer, but don’t boil, which could cause them to either burst or unravel.
- Let cooked dolma rest a bit before serving. This allows excess liquid to be absorbed and the leaves to set.
Dolma (Stuffed Grape Leaves)
Ingredients
- 25-30 grape leaves , plus more to line the pan
- 1 pound lean ground beef
- 5 tablespoons arborio rice , partially cooked and rinsed
- 1 medium sweet onion , minced
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 small bunch cilantro , chopped
- 10 large basil leaves , chopped
- 10 medium mint leaves , chopped
- 1 tablespoon ground cumin
- salt and black pepper , to taste
- 1/4 cup lemon juice
- 2 cups water (or more depending on the size of your pan)
Instructions
- Take grape leaves out of the jar, and rinse well. Remove stems. Set torn leaves aside to line the pan later.
- To partially cook rice, add rice and 2/3 cups of water to a small pan. Bring to a boil and let simmer 3-4 minutes. Transfer to a sieve and rinse under cold water.
- Add butter and vegetable oil to a medium pan over medium-high heat. When butter is melted add onion and cook, stirring, until translucent and just starting to brown, about 3 minutes. Let cool slightly.
- In a large bowl, combine beef, cooked onion, partially cooked rice, all the chopped herbs, cumin, salt, and pepper.
- On a clean working surface, place a grape leaf shiny side down. Put about 2 tablespoons of the beef/rice mixture in the middle of the leave, closer to the stem. Fold the bottom part of the leaf, covering the filling. Then fold two sides over and roll the leaf up so it's snug. Repeat with all the remaining leaves and filling.
- Line a large pan with grape leaves. Put dolmas on top, close to each other. (You can make two layers if needed.) Add water to barely cover dolmas. (2 cups if using an 11-inch pan.)
- Add the lemon juice and a pinch of salt.
- Place an inverted plate or a smaller lid on top of the dolmas to prevent them from floating and unwrapping.
- Bring to a boil, then immediately reduce heat to a gentle simmer for 60-75 minutes.
- Remove from heat and let stand for 15-30 minutes.
- Serve dolmas with my homemade Tzatziki sauce and enjoy!
Notes
Nutrition
Other Notes
Serving Suggestions
Greek dolmas (without meat) are usually eaten at room temperature or slightly chilled, while dolmas with meat are enjoyed warm. But you can enjoy either both ways – they are so versatile. They’re such great finger food and hold up very well. They’re so beautiful on a platter, making them great for dinner parties, weddings, luncheons, and also picnics.
Dolma pair perfectly with my tzatziki sauce for dipping, or served with tabbouleh salad and naan for a more complete meal.
How to Store Dolmas
- Fridge. Dolmas can be stored in the refrigerator in an airtight container for up to 3 days.
- Freezer. Once the dolmas are cooked and cooled, freeze for up to 1 month in an airtight container. Thaw them completely in the refrigerator overnight before serving.
- Got leftover grape leaves? You can preserve any grape leaves that you didn’t use by freezing them in an airtight freezer-safe bag. Their quality can hold up this way for about 1 month. Once thawed, keep them refrigerated and use them within 3 days.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
I do have a question. Could I use beef broth instead of or in addition to water to intensify the meat flavor? Thanks
I’m sure that would be fine. Enjoy!
I’ve made this twice in 1 week, delicious and not as hard as I thought it would be. I make tzatziki to eat with the dolmades and nothing is left. My sons can’t wait to visit and have some homemade dolmades.
Loved the grape leave recipe! At the end of the video, it showed tzatziki being made with sour cream instead of yougart…could sour cream be used instead.. what would be this recipe? Thank you!!
I make these whenever I can. I like picking my leaves and freezing them. But when I run out of leaves I will use store bought. I only use ground meat, salt, pepper, parsley, a little onion powder, and rice. I never had a problem with bottom leaves burning without laying leaves down. I guess it depends on your stove. Some go in fridge and rest go in freezer after they cool. My grandparents taught how to make them so I do it their way and my family + love them.
I love dolmades! Can i roll them one day (to middle of step 6) and refrigerate them I the pot overnight, add liquid the next day to cook? Make ahead – cook next day?
Can these be made in advance and frozen until ready to serve?
I rarely make dolma as I find them too much work, but this recipe is easy and well worth your time. Flavors are perfectly balanced and vibrant.
This was my first time making Dolmas and they turned out great! I followed the recipe exactly, only noticed that there is no mention of what to do with the lemon juice, so I just ended up adding it in with the water
To make this low carb, could you use cauliflower rice?
Hi Jill – I love the idea of that, but without further recipe testing I can’t vouch for results.
Yes, they don’t take as long, so be sure to parboile the leaves so they become tender, if using fresh they will get darker, if using Jared, just a few min. Will do. The smaller leaves ate more tender
really good recipe
We love dolmas and often buy them from the deli case…first time making them. This recipe was GREAT and has so much more flavor. Thank you for the detailed instructions and video. Didn’t know when to add the lemon juice (not listed in the instructions??) so just included it with the water.
I Made 1/2 recipe. Very flavorful. I cooked them for 72 minutes and they were done inside. The grape leaves were not super soft. Is this how they are suppose to be?
Can I make these ahead and somehow heat them before serving? I want to make for our book club, but I work that day.
Hi Kelli – you could re-steam on the stovetop or heat in the microwave for a short bit until warmed through. They’re really good cold or room temperature, though.
I’d never made Dolma before so wasn’t sure if we’d like them, but these were so delicious. I also made your tzatziki sauce for serving. I know they’re meant as an appetizer, but I could easily fill up on them for a meal!