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    Cooking Gorgeous » Recipes » Main Dishes

    Meat Stuffed Grape Leaves (Dolmas)

    Published: Feb 28, 2022 · Modified: Jul 22, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Meat Stuffed Grape Leaves (a.k.a Dolmas or Dolmades) is a Turkish dish that is also very popular in many Mediterranean and Middle Eastern countries. This dish is known as "Etli Yaprak Sarma" in Turkey and is made with ground meat, fresh herbs, and rice wrapped in vine leaves.

    stuffed grape leaves served on a plate with lamb
    Jump to:
    • What are Dolmas?
    • Fresh vs Preserved Grape Leaves
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • Storage and Reheating
    • Recipe FAQs
    • Related Recipes
    • Meat Stuffed Grape Leaves (Dolmas)

    Turkish cuisine has many recipes for stuffed (dolma) and wrapped (sarma) vegetable/meat dishes such as Biber Dolmasi - Turkish Stuffed Peppers, Zucchini Boats with Ground Beef, Kabak Dolmasi - Rice Stuffed Zucchini, Karniyarik - Stuffed Aubergine with Mince, Rice Stuffed Chicken, Rice Stuffed Onions - Sogan Dolmasi, and Imam Bayildi (Turkish Stuffed Eggplant). They all are made with different ingredients and require a variety of skills. 

    What are Dolmas?

    Dolma is the general name of a very popular Mediterranean/Middle Eastern dish made with stuffed leaves and/or vegetables. You can fill (or wrap) grape leaves, chard, or cabbage leaves. These types of dolmas are also called "Sarma" in Turkish. Sarma comes from the Turkish verb "sarmak" which means "to wrap".

    If you want to learn more about how to stuff cabbage leaves, check out my Lahana Sarmasi - Turkish Cabbage Rolls recipe. Dolma can be made with various vegetables such as eggplants (aubergines), onions, zucchinis (courgettes), and bell peppers.

    The filling for the dolmas also varies by region or preference. Some recipes contain meat, while others are vegetarian. Some are cooked in tomato sauce, others cooked in a lemony broth.

    meat stuffed wine leaves are cooked in a pan with lamb meat

    Fresh vs Preserved Grape Leaves

    You can use either fresh grape leaves or preserved ones. If you are able to find fresh leaves, I’d definitely suggest making the dolma this way. Although using the fresh leaves adds extra time and steps to the recipe, the flavor of dolmas is much fresher, which I prefer.

    If you can get hold of fresh vine leaves, wash them and blanch them for a minute or two in boiling water to soften them and make them easier to roll. It is much easier to find preserved grape leaves and you don't need to prepare them. The only thing you need to do is to rinse them well to remove the excess salt before stuffing them.

    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.

    Labelled picture of ingredients for meat stuffed grape leaves
    • Vine leaves - You can use either fresh grape leaves or preserved ones.
    • Ground meat - I typically use beef or lamb mince with a minimum of 30% fat content but you can use lean minced beef and add olive oil to make it lighter and healthier. Alternatively, you can use finely chopped lamb or beef meat.
    • Rice - Any short-grain rice would work with this recipe. Make sure you wash the rice under running cold water to get rid of the starch.
    • Onions - It adds great flavor to the meat stuffing. You can use finely diced brown, yellow, or white onion. Shallots would work great as well.
    • Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes and bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon.
    • Herbs - I use a mixture of dill and parsley. You can also use basil, oregano, mint, or chives.

    Step-by-Step Instructions

    Rolling grape leaves may take a little bit of time but it is very easy to make them. To achieve the best results you need to follow a few simple steps and tips:

    Prepare the Grape Leaves

    When buying grape leaves for making dolmas, make sure that the leaves are flexible enough and don’t have very hard veins. If using fresh grape leaves, wash them thoroughly and blanch them in boiling water for a couple of minutes, until they are softened and easy to fold. Place them in a colander and let them cool down while you prepare the rice filling.

    If using jarred grape leaves in brine, remove them from the jar and rinse well. Let them drain in a colander while you prepare the rice stuffing.

    Prepare the Meat Filling

    Rinse the rice under cold running water, let it drain on a colander, and then transfer it into a large bowl. Add the minced meat, chopped onions, salt, freshly ground pepper, chili flakes (optional), tomato paste, olive oil (optional), and chopped herbs to the bowl.

    rice, mince, onions and herbs are placed in a bowl

    Mix everything very well until all are nicely combined.

    all the ingredient are mixed to form the dolma filling

    Stuff and Roll the Grape Leaves

    Start preparing your Dutch oven or cooking pot by layering it with broken/unused grape leaves. You can also use sliced potatoes and/or lamb ribs to avoid the stuffed grape leaves touching the bottom of the pot from burning.

    prepare your pot before rolling the dolmas

    Lay the grape leaf flat on a cutting board with the shiny side down. Place about 1 tablespoon of the meat filling and place it in the center of the leaf, close to where the stem is.

    1 tablespoon of rice filling is placed on grape leave

    Fold the sides of the grape leaf over the filling.

    The sides of the grape leave is folded on the filling

    Roll the grape leaf and keep tucking the sides as you roll.

    roll the grape leaf tightly

    Roll them tightly enough but not too tight, leaving enough room for the rice to expand as it cooks.

    Roll them tightly enough but not too tight

    Arrange the stuffed grape leaves in rows neatly in your prepared Dutch oven or pot. Place them seam-side down and cover the bottom of the pot without leaving any space.

    dolmas are arranged in dutch oven

    Cook and Serve

    Dilute 1 teaspoon of tomato paste with 600 ml hot water and pour it over dolmas, until they are almost covered. Bring it to a boil on medium-high heat.

    When it reaches a boil, reduce the heat and simmer gently on low heat for an hour, or until the leaves have softened and the rice is fully cooked. Let the dolmas rest before serving.

    Meat stuffed grape leaves (dolmas)served with a dollop of yoghurt

    Top Tips From the Chef

    • Choose fresh, tender vine leaves for wrapping the stuffing. The tougher leaves can result in tough and chewy dolmas.
    • Use broken/unused grape leaves, sliced potatoes, and/or lamb ribs to avoid the stuffed grape leaves touching the bottom of the pot from burning.
    • Don't overstuff the vine leaves, as they may burst during cooking. Use just enough filling to make a small, tightly wrapped parcel.
    • Use a heavy pot or casserole dish with a tight-fitting lid to cook the dolmas. This helps to ensure even cooking and prevent burning.
    • When cooking the dolmas, don't let the water boil, let it simmer gently and cook it low and slow until it reaches the desired softness.

    Serving Suggestions

    There are many options for serving dolmas as a main dish or side dish. Some popular options include serving them with a dollop of yogurt.

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

    Storage and Reheating

    Same as the vegan version, you can store leftover stuffed wine leaves in the fridge in an airtight container for up to 5 days. Alternatively, you can store them in the freezer for up to 3 months. Thaw them in the refrigerator before reheating.

    If you have any leftover meat filling, you can freeze it for later use or stuff it in a large tomato or a courgette and add it to the pot with the stuffed leaves. If you have any leftover grape leaves, you can keep them in the freezer for later use.

    To reheat the leftover dolmas, place them in a saucepan. Add a small amount of water or broth to the pan to prevent sticking and to keep the dolmas moist. Cover the pan and heat over low to medium-low heat. Allow the dolmas to gently simmer for approximately 10-15 minutes, or until heated through.

    Recipe FAQs

    Can I make Dolmas without meat?

    Yes, you can make dolmas without meat. Meatless versions of dolmas are called "Yaprak Sarma" in Turkish and often use rice, pine nuts, currants, and herbs as the filling.

    Can I make Dolmas ahead of time?

    Yes, you can make dolmas ahead of time.
    In fact, they often taste better after they have had time to sit and the flavors have melded together.
    You can store them in the refrigerator for up to 3 days.

    Can I use a different type of leaf instead of grape leaves?

    Yes, if grape leaves are not available, you can use other types of leaves like cabbage leaves or even Swiss chard leaves as a substitute.

    Related Recipes

    For more delicious authentic Turkish Recipes why not try:

    • Turkish poached egg - Cilbir
      Cilbir - Turkish Poached Eggs
    • Gullac dessert
      Güllaç Recipe
    • fried ciboria served with salad
      Çiğ Börek - Chebureki
    • tas kebabi served with rice
      Tas Kebabi - Turkish Beef Stew

    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 meat dolmas as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

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    Meat stuffed grape leaves (dolmas)served with a dollop of yoghurt

    Meat Stuffed Grape Leaves (Dolmas)

    Ayla Clulee
    Meat Stuffed Grape Leaves (a.k.a Dolmas or Dolmades) is a Turkish dish that is also very popular in many Mediterranean and Middle Eastern countries. 
    5 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 45 minutes mins
    Course Main Course
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 4 portions
    Calories 467 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Sharp knife
    • 1 Lodge Dutch oven

    Ingredients
     
     

    • 420 g grape leaves  (approx 60 - 70 leaves)
    • 200 g minced meat (beef, lamb or a mixture)
    • 2 onions (finely diced)
    • 200 g short-grain rice
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon flaked chilli (optional)
    • 2 tablespoon tomato paste
    • ¼ cup chopped parsley
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon olive oil (optional, necessary if using lean minced meat)
    • 1 teaspoon tomato paste (diluted in 600 ml water)

    Instructions
     

    Prepare the Grape Leaves

    • If using fresh grape leaves, wash them thoroughly and blanch them in boiling hot water for a couple of minutes, until they are softened and easy to fold.
    • Place them in a colander and let them cool down while you prepare the rice filling.
    • If using jarred grape leaves in brine, remove them from the jar and rinse well. 
    • Let them drain in a colander while you prepare the rice stuffing.

    Prepare the Meat Filling

    • Place the rice in a colander and rinse it under running cold water to get rid of the extra starch.
    • Let the rice drain on a colander, and then transfer it into a large bowl.
    • Add the minced meat, chopped onions, salt, freshly ground pepper, chili flakes (optional), tomato paste, olive oil (optional), and chopped herbs to the bowl.
    • Mix very well until everything is combined and set it aside.

    Stuff and Roll the Grape Leaves

    • Start preparing your dutch oven or cooking pot by layering it with broken/unused grape leaves. You can also use sliced potatoes and/or lamb ribs to avoid the stuffed grape leaves touching the bottom of the pot from burning.
    • Lay the leaf flat on a cutting board with the shiny side down. Place about 1 tablespoon of the meat filling and place it in the center of the leaf, close to where the stem was.
    • Fold the sides over the filling and roll, keep tucking the sides as you roll. Roll them tightly enough but not too tight, leaving enough room for the rice to expand as it cooks. Check the pictures above for more details.
    • Arrange the stuffed grape leaves in rows neatly in your prepared dutch oven or pot. Place them seam-side down and cover the bottom of the pot without leaving any space.
    • Dilute 1 teaspoon of tomato paste with 600 ml water and pour it over dolmas, until they are almost covered.
    • Bring it to a boil and gently simmer on low heat for an hour, or until the leaves are softened and the rice is fully cooked.
    • Let the dolmas rest before serving.

    Video

    Notes

     
    • Use a heavy pot or casserole dish with a tight-fitting lid to cook the dolmas. This helps to ensure even cooking and prevent burning.
    • When buying grape leaves, make sure that the leaves are flexible enough and don’t have very hard veins. 
    • Don't over-stuff the grape leaves and roll tightly, making sure to allow some room for expansion. 
    • Use broken/unused grape leaves, sliced potatoes, and/or lamb ribs to avoid the stuffed grape leaves touching the bottom of the pot from burning.
    • Arrange the stuffed grape leaves in rows neatly in your prepared Dutch oven or pot. Place them seam-side down and cover the bottom of the pot without leaving any space.
    • When cooking the dolmas, don't let the water boil, let it simmer gently and cook it low and slow until it reached the desired softness.
    • Let the dolmas rest before serving.

    Nutrition

    Calories: 467kcalCarbohydrates: 63gProtein: 19gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 36mgSodium: 701mgPotassium: 740mgFiber: 15gSugar: 10gVitamin A: 29337IUVitamin C: 22mgCalcium: 433mgIron: 5mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Karniyarik - Meat Stuffed Eggplants
    Yayla Corbasi - Turkish Yogurt Soup »

    Reader Interactions

    Comments

    1. Jillian

      March 03, 2022 at 4:32 pm

      5 stars
      Love dolma! I will give it a go this weekend. Along with the vegetarian one.

      Reply
    2. Linda

      April 18, 2022 at 5:37 pm

      5 stars
      A really creative way to use grape leaves! Everyone loved this recipe, especially the kids, who never knew about grape leaves! I'm sure I am making this again!

      Reply
    3. Sarra

      April 22, 2022 at 5:31 am

      5 stars
      I made this today. Very good. Took a long time to prepare, next time I think I can do it faster now I know what to do. Thank you for such a detailed recipe and step by step photos showing how to roll the grape leaves, it really helped!

      Reply
    4. Mine

      April 24, 2022 at 6:00 am

      5 stars
      Made this tonight. Came out perfect. The rice and meat came out just the way I liked it.

      Reply
    5. Lin

      May 12, 2022 at 5:00 am

      5 stars
      I followed the recipe exactly and the dolmas came out perfect! Thank you for sharing your recipe. The flavours are outstanding.

      Reply
      • Ayla Clulee

        May 16, 2022 at 7:14 am

        Hi, Lin! It is my pleasure. I am so glad you enjoyed this recipe!
        Best wishes
        Ayla x

        Reply
    6. Rita

      June 11, 2022 at 4:15 am

      5 stars
      Made this last night for our family, it was delicious cant wait to try more Turkish recipes.

      Reply
    7. Blake

      July 02, 2023 at 5:47 pm

      I would like to try this using large basil leaves instead. Thoughts?

      Reply
      • Ayla Clulee

        July 03, 2023 at 4:21 am

        Hi Blake, basil leaves are not strong enough to hold the filling, and would probably tear while cooking or even while wrapping. You can try using cabbage leaves, bean leaves, mulberry leaves, or chard leaves instead.
        Hope that helps.
        Best wishes.
        Ayla

        Reply
    8. ROGER STEPHANIAN

      July 07, 2024 at 10:01 pm

      Nice recipe but, for me, better with bulgur instead of rice, with a mix of beef and lamb and cooked in stock instead of water.

      Reply
    5 from 7 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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