Stuffed Grape Leaves, or Dolmas, are a beloved Mediterranean dish filled with a tantalizing combination of rice, meat, herbs, and spices. Wrapped in grape leaves and cooked in a flavorful lemony broth, these savory parcels are perfect for any occasion. Whether you’re hosting a Mediterranean-themed dinner or craving a unique snack, this recipe is sure to impress.
Why You’ll Love This Recipe
These stuffed grape leaves are not only delicious but are a true reflection of Mediterranean culinary tradition. The blend of lean ground beef, aromatic herbs like parsley, dill, and mint, and the warmth of spices like cumin and allspice make every bite a burst of flavor. The freshness of the lemon juice adds a perfect tang, making these dolmas bright and satisfying. Plus, they’re great for making in large batches, so you can serve them at family gatherings or store them for later!
Ingredients
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1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
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1 1/2 cup short grain rice, soaked in plenty of water for 15 minutes, then drained
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Extra virgin olive oil (use a good quality Greek EVOO)
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1 large yellow onion, finely chopped
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12 oz lean ground beef
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Kosher salt
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Black pepper
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1 tsp allspice
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1/2 tsp cumin
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1/2 cup each chopped fresh parsley, fresh dill, and fresh mint
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1 to 2 tomatoes, sliced into rounds
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About 4 cups or more low-sodium chicken broth or water
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Juice of 2 lemons
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Grape Leaves: Rinse the grape leaves in cold water to remove the brine. Cut off any stems, and lay the leaves flat. Set them aside while you prepare the filling.
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Prepare the Filling: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the ground beef, breaking it apart with a spoon, and cook until browned. Season with salt, black pepper, allspice, and cumin.
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Add Rice and Herbs: Stir in the soaked rice, followed by the fresh parsley, dill, and mint. Mix everything together, allowing the rice to toast lightly for 2-3 minutes.
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Stuff the Grape Leaves: Place a grape leaf on a flat surface, shiny side down. Put a spoonful of the filling near the base of the leaf, fold the sides in, and roll tightly like a burrito. Repeat until all the leaves are filled.
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Cook the Dolmas: Arrange the stuffed grape leaves in a pot, layering them tightly. Place the tomato slices on top, and pour in the chicken broth (or water) until the dolmas are just covered. Add the lemon juice, cover the pot, and bring to a simmer over low heat. Let it cook for 45 minutes to 1 hour, until the rice is tender and the flavors have melded together.
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Serve: Once cooked, allow the dolmas to rest for a few minutes before serving. Serve warm or at room temperature.
Servings and Timing
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Servings: This recipe yields up to 60 stuffed grape leaves.
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Preparation Time: 30 minutes
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Cook Time: 1 hour 15 minutes
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Total Time: 1 hour 45 minutes
Variations
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Vegetarian Dolmas: For a vegetarian version, you can omit the ground beef and replace it with more rice, pine nuts, and additional herbs like dill and oregano.
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Spicy Dolmas: Add a pinch of cayenne pepper or red pepper flakes to the filling for a spicy kick.
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Lamb Dolmas: Swap the ground beef for ground lamb for a richer, more traditional flavor.
Storage/Reheating
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Storage: Leftover stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 3-4 days.
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Reheating: Reheat the dolmas by steaming them or microwaving them gently until heated through. If you have a lot leftover, consider reheating them in a covered pot with a splash of water or broth to prevent them from drying out.
FAQs
1. Can I use fresh grape leaves instead of jarred ones?
Yes, you can use fresh grape leaves if they are available. Make sure to blanch them in boiling water for about 2 minutes before using them in the recipe to soften them.
2. Can I freeze stuffed grape leaves?
Yes, you can freeze stuffed grape leaves before cooking them. Arrange them in a single layer on a baking sheet and freeze them. Once frozen, transfer them to a zip-top bag or container. To cook, simply thaw them in the refrigerator overnight and cook as instructed.
3. What other meats can I use in dolmas?
In place of ground beef, you can use ground lamb, turkey, or even chicken for a lighter variation.
4. Can I make dolmas without meat?
Yes, you can make vegetarian dolmas using just rice, herbs, and spices. Some people also add pine nuts or raisins for added texture and sweetness.
5. How do I prevent the dolmas from unrolling while cooking?
Ensure that you pack the dolmas tightly in the pot to hold their shape while cooking. You can also place a plate over them to keep them submerged in the broth.
6. Can I use other types of rice?
Short grain rice works best for dolmas, but you can use long grain rice if needed. Just be aware that the texture may be different.
7. What is the best way to serve dolmas?
Dolmas are traditionally served with yogurt or a tahini sauce on the side. You can also serve them with a simple cucumber salad for a refreshing contrast.
8. Can I make this dish ahead of time?
Yes, stuffed grape leaves can be made a day ahead and stored in the refrigerator. They actually taste even better after the flavors have had time to meld together!
9. What’s the best way to store leftover dolmas?
Leftover dolmas can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat them gently.
10. How do I know when the dolmas are done?
The dolmas are done when the rice is tender, and the grape leaves have softened. You should be able to easily pierce one with a fork.
Conclusion
Stuffed grape leaves (dolmas) are a versatile, flavorful dish that brings a taste of the Mediterranean to your kitchen. With fragrant herbs, tender rice, and savory meat wrapped in grape leaves, they’re a crowd-pleasing treat. Whether you’re making them for a special occasion or a simple dinner, these dolmas are sure to delight. Try them out, and enjoy the savory, herby goodness in every bite!
