Dolmas - Stuffed Grape Leaves

Dolmas - Stuffed Grape Leaves are tender grape leaves wrapped around a filling of ground meat, rice, onion, herbs, and spices. In Turkey, this warm meat-and-rice version is called Etli Yaprak Sarma, and it is usually served with plain or garlic yogurt on the side.

This is the way my mum and aunties make dolmas, and it is the version I grew up eating. They take a little time to roll, but the recipe itself is simple. After the first few, the rolling gets easier, and the cooked dolmas keep well in the refrigerator for a few days.

Jump to:

• What are Dolmas?
• Why This Recipe Works
• Fresh vs Preserved Grape Leaves
• Ingredients You'll Need
• How to Make Dolmas - Stuffed Grape Leaves
• Recipe Tips From the Chef
• Troubleshooting
• Serving Suggestions
• Storage, Reheating, and Freezing
• Recipe FAQs
• Related Recipes
• Dolmas - Stuffed Grape Leaves

You can use fresh grape leaves or jarred grape leaves for this recipe. I explain how to prepare both, how to roll them without overfilling, and how to cook them gently so the rice softens and the leaves stay tender. There is also a video in the recipe card if you want to see the rolling and cooking steps before you start.

What are Dolmas?

Dolma is a general name used for stuffed vegetables and leaves in Turkish, Mediterranean, Middle Eastern, and Balkan cooking. Peppers, zucchini, eggplants, onions, cabbage leaves, chard leaves, and grape leaves can all be stuffed or wrapped.

In Turkish cooking, wrapped leaves are also called sarma. The word sarma comes from the Turkish verb “sarmak,” which means “to wrap.” Grape leaves filled with meat and rice are known as Etli Yaprak Sarma in Turkey.

There are many versions of dolmas. Some are made with meat and served warm, while others are filled with rice, herbs, and olive oil and served cold or at room temperature. This post is for the warm meat-and-rice version. My vegetarian stuffed grape leaves recipe is the one to use if you want the olive oil rice-filled version.

Why This Recipe Works

• The filling is simple but full of flavor, with ground meat, rice, onion, tomato paste, fresh herbs, and a little spice.

• Lining the bottom of the pot with extra leaves, sliced potatoes, or lamb ribs helps stop the bottom layer from catching.

• The dolmas cook slowly over low heat, which helps the rice soften and keeps the grape leaves tender.

• This is an authentic family recipe, made the way my mum and aunties have always prepared dolmas at home.

• They keep well in the refrigerator, so you can make them ahead or enjoy leftovers for a few days.

Fresh vs Preserved Grape Leaves

You can use either fresh grape leaves or jarred grape leaves for this recipe. Fresh leaves have a cleaner, fresher taste, but they need a little more preparation before rolling.

My mum still picks fresh grape leaves from her garden and preserves them in jars to use throughout the year. If you can get fresh, tender young grape leaves, they are worth using because they cook more quickly and are easier to roll.

If using fresh grape leaves, wash them well and blanch them in boiling water for a couple of minutes, until they soften. Drain them in a colander and let them cool before filling.

Jarred grape leaves are easier to find and quicker to prepare. Remove them from the jar, separate them gently, and soak them in fresh water for a few hours to remove excess brine. Rinse well, drain, and they are ready for rolling.

Try to choose grape leaves that are flexible and not too thick. Tough leaves with hard veins can stay chewy even after cooking.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Grape leaves - You can use fresh or jarred grape leaves. Fresh leaves need blanching first, while jarred leaves need rinsing well and soaking for a few hours to remove excess salt.

• Ground meat - I usually use ground beef, ground lamb, or a mixture of both. Meat with a little fat gives a softer, juicier filling. If your ground meat is very lean, add a little olive oil.

• Rice - Short-grain rice works best for this recipe because it cooks nicely inside the leaves. Rinse it well under cold water before adding it to the filling.

• Onions - Plenty of finely diced onions add flavor and moisture to the filling. Yellow, brown, or white onions all work.

• Tomato paste - Tomato paste adds color and depth to the filling. A little extra tomato paste is also diluted with water and used as the cooking liquid.

• Herbs - I use parsley and dill. You can also add a little fresh mint if you like.

How to Make Dolmas - Stuffed Grape Leaves

Prepare the Grape Leaves

If using fresh grape leaves, wash them well, then blanch them in boiling water for a couple of minutes until they soften. Drain them in a colander and leave them to cool while you prepare the filling.

If using jarred grape leaves, remove them from the jar and separate them gently. Soak them in fresh water for a few hours to remove excess brine, then rinse well and drain before rolling.

Prepare the Meat Filling

Place the rice in a colander and rinse it under cold running water until the water runs clearer. Let it drain well, then transfer it to a large bowl.

Add the ground meat, finely diced onions, salt, black pepper, chili flakes, tomato paste, olive oil if using, parsley, and dill. Mix everything well with your hands or a spoon until the filling looks evenly combined.

Stuff and Roll the Grape Leaves

Line the bottom of a Dutch oven or heavy cooking pot with broken grape leaves, unused leaves, sliced potatoes, or lamb ribs. This helps stop the stuffed grape leaves from touching the bottom of the pot directly.

Lay one grape leaf flat on a cutting board with the shiny side facing down and the stem end closest to you. If there is a thick stem, trim it off with a small knife. Place about 1 tablespoon of filling near the stem end of the leaf. Use less filling for smaller leaves, as the rice will expand during cooking. Fold the sides of the leaf over the filling first, then fold the bottom over them. Roll it up into a neat parcel, keeping it snug but not too tight.

Roll it snugly, but not too tight, as the rice needs a little space to expand while cooking.

Arrange the stuffed grape leaves seam-side down in the prepared pot. Place them close together in neat rows so they stay in place while cooking.

Cook the Stuffed Grape Leaves

Dilute 1 teaspoon tomato paste in 2½ cups / 600 ml hot water, then pour it over the dolmas. The liquid should almost cover them.

You can place a small heatproof plate over the dolmas before cooking to help keep them in place.

Bring the pot to a gentle boil over medium heat, then reduce the heat to low. Cover and simmer gently for about 1 hour, or until the grape leaves are tender and the rice is fully cooked.

Don’t let the liquid boil hard, as this can make the dolmas open up or cook unevenly. Remove the pot from the heat and let the dolmas rest for 10 to 15 minutes before serving.

Recipe Tips From the Chef

• Choose tender grape leaves that fold easily. Very thick leaves or leaves with hard veins can stay chewy.

• Soak jarred grape leaves in fresh water for a few hours, then rinse and drain them well before rolling. This helps remove excess brine and keeps the dolmas from tasting too salty.

• Don’t overfill the leaves. A small amount of filling is enough, as the rice expands during cooking. Roll them snugly, but not too tight.

• Use a heavy pot with a tight-fitting lid so the dolmas cook evenly. Line the bottom with extra leaves, sliced potatoes, or lamb ribs to stop the bottom layer from catching.

• You can place a small heatproof plate over the dolmas before cooking if they seem loose or might move around in the pot. It is optional, but it can help keep them in place.

• Keep the heat low once the liquid comes to a boil. Dolmas need gentle simmering, not fast boiling.

• Let them rest before serving, as they hold together better and the flavor settles.

Troubleshooting

Why did my dolmas open during cooking?

They may have been overfilled, rolled too loosely, or cooked over high heat. Use a small amount of filling, place them seam-side down, arrange them close together, and simmer gently.

Why are my grape leaves tough?

The leaves may be too old, too thick, or not cooked long enough. Fresh young leaves cook more quickly, while thicker leaves may need extra time.

Why do my dolmas taste too salty?

Jarred grape leaves can be very salty from the brine. Soak them in fresh water for a few hours, then rinse and drain them well before rolling. If they still taste salty, soak them a little longer or reduce the salt in the filling.

Why is the rice still hard?

The dolmas may need more cooking time or a little more liquid. Keep the heat low and cook until the rice is tender.

Why are my dolmas mushy?

They may have cooked too fast or with too much liquid. The liquid should almost cover them, and the pot should simmer gently over low heat.

Serving Suggestions

Meat dolmas are usually served warm with plain yogurt or garlic yogurt. A spoonful of Homemade Greek Yogurt on the side works really well with the grape leaves and meat filling.

You can also serve them with a bowl of Turkish Shepherd Salad (Coban Salatasi), Lebanese Fattoush Salad, or Cacik (Turkish Yoghurt with Cucumbers).

Storage, Reheating, and Freezing

Let leftover dolmas cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 5 days.

To reheat, place the dolmas in a saucepan with a small splash of water or broth. Cover and warm them gently over low to medium-low heat for 10 to 15 minutes, or until hot.

You can also freeze cooked dolmas for up to 3 months. Thaw them overnight in the refrigerator before reheating.

If you have leftover meat filling, you can freeze it or use it to stuff tomatoes, zucchini, onions, or bell peppers. If you have leftover grape leaves, drain them well, pack them into a freezer bag, and freeze them for later.

Recipe FAQs

Related Recipes

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these flavor-packed Turkish Dolmas - Meat and Rice Stuffed Grape Leaves as much as you enjoy eating them! 🙂