Dolmas - Stuffed Grape Leaves
Dolmas are stuffed grape leaves filled with ground meat, rice, onions, herbs, and tomato paste, then gently cooked until tender. This warm meat-and-rice version is known as Etli Yaprak Sarma in Turkey.
Servings: 4 portions
Calories: 387kcal
Ingredients
- 1 lb grape leaves (approx 60 - 70 leaves) (420 grams)
- ½ lb ground meat (beef, lamb or a mixture) (210 grams)
- 2 onions (finely diced)
- 1 cup short-grain rice (200 grams)
- 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 ground meat)
- 1 teaspoon tomato paste (diluted in 2½ cups/600 ml water)
Instructions
Prepare the Grape Leaves
- If using fresh grape leaves, wash them well and blanch them in boiling water for a couple of minutes, until they soften and become easy to fold. Drain in a colander and leave 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, onions, salt, black pepper, chili flakes, 2 tablespoons / 30 g tomato paste, olive oil if using, parsley, and dill.
- Mix well until everything is 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.
- Lay one grape leaf flat on a cutting board with the shiny side facing down and the stem end closest to you. Trim off any thick stems if needed.
- Place about 1 tablespoon of filling near the stem end. 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 as the rice needs room to expand.
- 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 Dolmas
- Dilute 1 teaspoon tomato paste in 2½ cups / 600 ml hot water and pour it over the dolmas. The liquid should almost cover them.
- Place a small heatproof plate over the dolmas before cooking if they seem loose or might move around in the pot.
- Bring 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.
- Remove from the heat and let the dolmas rest for 10 to 15 minutes before serving.
Video
Notes
- Choose grape leaves that are flexible and not too tough. Fresh young grape leaves cook more quickly and are easier to roll.
- Jarred grape leaves should be soaked in fresh water for a few hours, rinsed well, and drained before rolling to remove excess brine.
- Don’t overfill the leaves, as the rice expands while 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 spare grape leaves, sliced potatoes, or lamb ribs to stop the bottom layer from catching.
- Once the liquid comes to a boil, keep the heat low and simmer gently. Fast boiling can make the rolls open up.
- You can place a small heatproof plate over the dolmas before cooking if they seem loose or might move around in the pot.
- Let the dolmas rest before serving so they hold together better.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 387kcal | Carbohydrates: 45g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 689mg | Potassium: 473mg | Fiber: 3g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 3mg