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    Home » Recipes » Appetizers, Small Bites & Snacks

    Dolma with Meat (Stuffed Grape Leaves)

    Published: Apr 24, 2022 · Modified: Apr 24, 2022 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Rolled, stuffed grape leaves lined up a long serving platter. Garnished with lemon slices and fresh herbs.

    Stuffed with a savory mixture of seasoned meat, rice, and fresh herbs, these tasty rolled bundles are perfect served as an appetizer, as part of a mezza platter, or as a hearty side dish.

    Close-up of rolled, stuffed grape leaves lined up a long serving platter. Garnished with lemon slices and fresh herbs.
    Jump to:
    • What's the Story Behind this Recipe?
    • What Goes into this Recipe
    • How to Make Stuffed Grape Leaves
    • FAQs & Expert Tip
    • Related Recipes
    • Dolma with Meat (Stuffed Grape Leaves)

    What's the Story Behind this Recipe?

    Dolma is a general term for a dish of rice, or rice and meat, mixed with herbs and spices, and then rolled in grape leaves. Grape leaf-wrapped dolma can be found in one form or another throughout the Mediterranean and parts of the former Ottoman Empire; with distinct variations found in Greece (dolmandes), Armenia (tolma), Turkey, Israel, Lebanon, Egypt, and Syria (yebra), among others.

    Our stuffed grape leaf recipe is loosely based on traditional Greek dolma, with influences from both Lebanese and Armenian recipes. We find the combination of fresh herbs and just a hint of sweetness from the chopped raisins to be the perfect balance.

    What Goes into this Recipe

    Dolma with meat ingredients, labeled: grated onion, dill, ground pork, ground beef, raisins, pine nuts, parsley, mint, lemon zest.

    Ingredient Notes & Substitutions

    ★ Grape leaves: You can use either jarred or fresh grape leaves for this recipe.

    For jarred grape leaves, you will need to thoroughly rinse and sort them before using.

    For fresh grape leaves, you will need to blanche them to soften them before using.

    ★ Grated onion: Grated onion is one of your grandma's secret ingredients. Be sure to use both the onion and the onion juices.

    Substitutions: We recommend using a sweet onion for this recipe, but a yellow, or even a red onion will work.

    ★ Ground Pork: Do not use pork sausage: the seasonings will throw off the flavor. Use plain ground pork.

    Substitutions: Ground pork is actually a bit of a substitution in and of itself.

    Ground lamb is traditionally used in many traditional dolma recipes; however, I avoid eating lamb, and use the combination of beef and pork as a substitute.

    If you like lamb, you can sub ground lamb in for any or all of the ground meat in this recipe.

    ★ Ground Beef: We recommend using a lean ground beef; about 90%.

    ★ Rice: We recommend using basmati rice. The recipe times and temperatures are set for plain basmati rice; if you use any other kind of rice, you may need to adjust the cooking time.

    ★ Pine nuts: Pine nuts have a sweet, nutty flavor that we just love in the dolma.

    Substitutions: You can use chopped walnuts, almonds, pistachios, or even hazelnuts.

    ★ Olive Oil: We recommend using extra virgin olive oil.

    ★ Fresh herbs: Fresh herbs are the best for making dolma; however, it can be hard to find them at certain times of year.

    Curly or Italian flat parsley will both work in this recipe.

    Substitutions

    • Parsley: 2 tablespoons dried parsley
    • Mint: 1½ tablespoons dried mint
    • Dill: 1 tablespoon dried dill

    How to Make Stuffed Grape Leaves

    Ingredient Prep

    Soak rice in hot water for 10 minutes. Rinse and drain in a sieve or colander.

    For jarred grape leaves:

    Often, the hardest part of using jarred grape leaves is getting them out of the jar: sometimes they are really packed in there! Take your time.

    While the rice is soaking, rinse the grape leaves in a warm water bath for a few minutes.

    Remove the grape leaves from the warm water and separate into two piles: (1) whole leaves and (2) torn or partial leaves.

    Rinse the leaves in cold water, drain in a colander, and set aside.

    For fresh grape leaves:

    Wash fresh grape leaves thoroughly. Add them to a pot of boiling water for a few minutes, just until they are soft and pliable.

    Rinse the leaves in a colander under cold water. Drain and set aside.

    Grape leaves in metal colander.

    In a small skillet, toast the pine nuts over medium-high until they are light golden brown.

    Make the Filling

    In a medium mixing bowl, combine ground pork and beef, rice, toasted pine nuts, chopped raisins, fresh chopped herbs, lemon zest, and seasonings.

    Dolma filling mixed in bowl.

    How to Roll Dolma

    Start by using the whole grape leaves to roll the filling mixture. (If you run out of whole leaves, you can use two partial leaves.)

    1 - With the top of the leaf pointing away from you, place a tablespoon of filling in the center of one grape leaf.

    2 - Fold the bottom of the grape leaf over the filling.

    3 - Fold in the sides, as you would when rolling a burrito, and then roll the dolma securely and place seam side down.

    Do not roll the dolma too tightly or too loosely. It should feel solid, with no loose filling. The grape leaf should not look or feel strained or stretched in any way.

    3 shots of grape leaves (1) with a small amount of filling int he center, (2) leaf bottom rolled up and over the filling, and (3) rolled grape leaf.

    Prep Rolls for Cooking

    Line skillet or large pot with torn and , and lay stuffed grapes leaves in one tightly stacked layer on the bottom of the pan.

    Grape leaves lining large enameled skillet.

    A - Place the rolled grape leaves in the skillet.

    You can place them tightly together, because as the meat cooks down, the rice cooks up, and they end up taking up about the same amount of space at the end of the cooking time as they do at the beginning.

    This recipe will fit exactly into a 12-inch skillet. If you end up with more than one layer of rolled grape leaves, just put the extras in the middle on top of the first layer.

    B - Layer a sliced lemon over the top.

    Pour the lemon juice over the top, and then add enough water to cover the rolled grape leaves three-quarters of the way. (About 2 cups, more or less. The water should reach about an inch up side of the pan.)

    C - Layer any remaining grape leaves on top. (If you don't have a lot of extra leaves, don't worry.)

    D - Invert a dinner-size plate on top of the prepared dolmas, then cover the skillet. The plate helps the dolma stay in place and not float around during the cooking process.

    4-panel collage: A - Rolled grape leaves ready for cooking. B - Covered with lemon slices C - Covered with more grape leaves D - Covered with inverted plate.

    2 Methods for Cooking Dolma

    Oven Method (Recommended)

    Preheat oven to 350°F | 177°C.

    Cover skillet with a lid and place them into a preheated oven.

    Bake for 1 hour. Remove from oven but do not remove the skillet lid.

    Set aside and allow the dolma to rest for another 15 minutes. (They will continue to cook during this time.)

    Stovetop Method

    Simmer over medium-low heat for 45-60 minutes on low; until all the liquid is absorbed and the rice is fully cooked.

    Check the dolma frequently to avoid burning them on the bottom.

    When rice is completely cooked but not overdone, turn off the heat, leave the lid on, and allow the dolma to rest for 15 minutes.

    Cooked stuffed grape leaves in a skillet with olive oil on top.

    When the dolma are fully cooked and rested, drizzle about 2 tablespoons of olive oil over the top of them and use a pastry brush distribute it evenly. This not only improved their appearance, but it helps to keep them moist for longer.

    Serving Suggestions

    Serve warm or cold with plain yogurt, Feta-Dill Sauce, or tzatziki.

    FAQs & Expert Tip

    Can you make stuffed grape leaves ahead of time?

    Dolma with meat can be made up to two days ahead of time. Store covered in an air-tight container in the refrigerator.

    Dolma may be served cold, or rewarmed the microwave. They may also be rewarmed in the low oven (200-225) for 5 minutes.  

    What is the difference between Dolma and Sarma?

    "Dolma" means "stuffed," and "sarma" means "rolled."

    This means a stuffed eggplants or stuffed peppers may be dolma, but neither is sarma.

    Stuffed grape leaves are both stuffed and rolled, so may be referred to as either dolma and/or sarma. (Stuffed cabbage rolls can also be categorized as both.)

    Serving of dolma on small plate, with a small cup of yogurt on the side. Tray of rolled grape leaves in the background.

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    Close-up of rolled, stuffed grape leaves lined up a long serving platter. Garnished with lemon slices and fresh herbs.
    5 from 5 votes

    Dolma with Meat (Stuffed Grape Leaves)

    Stuffed with a savory mixture of seasoned meat, rice, and fresh herbs, these tasty rolled bundles are perfect served as an appetizer, as part of a mezza platter, or as a hearty side dish.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Appetizer, Snack
    Cuisine: Armenian, Greek, Mediterranean
    Diet: Gluten Free
    Prep Time:1 hour hour
    Cook Time:1 hour hour
    Rest Time:15 minutes minutes
    Total Time:2 hours hours 15 minutes minutes
    Servings: 40 dolma
    Calories: 67kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Enameled Cast Iron Skillet
    • 1 Tongs
    • 1 Colander
    • 1 Small Skillet

    Ingredients

    US Customary - Metric
    • 1 jar grape leaves or about 75 palm-size fresh grape leaves
    • 1 cup basmati rice uncooked; or medium-grained white rice
    • 1 large sweet onion grated
    • ½ pound lean ground pork
    • ½ pound lean ground beef
    • ½ cup pine nuts
    • ½ cup golden raisins chopped; or currants, Craisins, etc.
    • ½ cup chopped fresh parsley ~0.4 ounces/ 12g
    • ¼ cup chopped fresh dill ~0.4 ounces/ 12g
    • ¼ cup chopped fresh mint ~0.4 ounces/ 12g
    • 1 teaspoon fresh lemon zest
    • ½ teaspoon kosher salt
    • ¼ teaspoon white pepper
    • ½ cup fresh lemon juice ; about 2½-3 lemons
    • 1 whole lemon ¼-inch slices
    • 2 cups water more or less
    • 2 tablespoons light olive oil

    Instructions

    Ingredient Prep

    • Soak rice in hot water for 10 minutes. Rinse and drain in a sieve or colander.
    • For jarred grape leaves:
      Often, the hardest part of using jarred grape leaves is getting them out of the jar: sometimes they are really packed in there! Take your time.
      While the rice is soaking, rinse the grape leaves in a warm water bath for a few minutes.
      Remove the grape leaves from the warm water and separate into two piles: (1) whole leaves and (2) torn or partial leaves.
      Rinse the leaves in cold water, drain in a colander, and set aside.
      For fresh grape leaves:
      Wash fresh grape leaves thoroughly. Add them to a pot of boiling water for a few minutes, just until they are soft and pliable.
      Rinse the leaves in a colander under cold water. Drain and set aside.
    • In a small skillet, toast the pine nuts over medium-high until they are light golden brown.
    • In a medium mixing bowl, combine ground pork and beef, rice, toasted pine nuts, chopped raisins, fresh chopped herbs, lemon zest, and seasonings.

    How to Roll Dolma

    • Start by using the whole grape leaves to roll the filling mixture. (If you run out of whole leaves, you can use two partial leaves.)
    • 1 - With the top of the leaf pointing away from you, place a tablespoon of filling in the center of one grape leaf.
      2 - Fold the bottom of the grape leaf over the filling.
      3 - Fold in the sides, as you would when rolling a burrito, and then roll the dolma securely and place seam side down.
      Do not roll the dolma too tightly or too loosely. It should feel solid, with no loose filling. The grape leaf should not look or feel strained or stretched in any way.

    Cooking the Dolma

    • Line skillet or large pot with torn and , and lay stuffed grapes leaves in one tightly stacked layer on the bottom of the pan.
      A - Place the rolled grape leaves in the skillet.
      You can place them tightly together, because as the meat cooks down, the rice cooks up, and they end up taking up about the same amount of space at the end of the cooking time as they do at the beginning.
      This recipe will fit exactly into a 12-inch skillet. If you have more than one layer, just put the extras in the middle on top of the first layer.
      B - Layer a sliced lemon over the top.
      Pour lemon juice over the top, and then add enough water to cover the rolled grape leaves three-quarters of the way. (About 2 cups, more or less. The water should reach about an inch up side of the pan.)
      C - Layer any remaining grape leaves on top. (If you don't have a lot of extra leaves, don't worry.)
      D - Invert a dinner-size plate on top of the prepared dolmas, then cover the skillet. The plate helps the dolma stay in place and not float around during the cooking process.
    • Oven Method (recommended)
      Preheat oven to 350°F | 177°C.
      Cover skillet with a lid and place them into a preheated oven.
      Bake for 1 hour. Remove from oven but do not remove the skillet lid.
      Set aside and allow the dolma to rest for another 15 minutes. (They will continue to cook during this time.)
    • Stovetop Method
      Simmer over medium-low heat for 45-60 minutes on low; until all the liquid is absorbed and the rice is fully cooked.
      Check the dolma frequently to avoid burning them on the bottom.
      When rice is completely cooked but not overdone, turn off the heat, leave the lid on, and allow the dolma to rest for 15 minutes.
    • When the dolma are fully cooked and rested, drizzle 2 tablespoons of olive oil over the top of them and use a pastry brush distribute it evenly.
      The olive oil not only improves their appearance, but it also helps to keep them moist for longer.
    • Serve warm or cold with plain yogurt, Feta-Dill Sauce, or tzatziki.

    Notes

    Dolma with meat can be made up to two days ahead of time. Store covered in an air-tight container in the refrigerator.
    Dolma may be served cold, or rewarmed the microwave. They may also be rewarmed in a low oven (200°-225°F) for 5-8 minutes.  

    This recipe is loosely based on traditional Greek dolma, with influences from both Lebanese and Armenian recipes.

    Nutrition

    Serving: 1dolma | Calories: 67kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Previously published November 13, 2012, and revised February 16, 2016. Post has been updated with new content, images, and instructions to improve reader experience.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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      5 from 5 votes

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    1. Charles Braund says

      September 11, 2022 at 6:52 pm

      Year ago, I used to use the recipe that was printed on the back of the Cypressa vine leaf packs. Pretty basic but included cinnamon and tomato puree and was cooked in wine - otherwise it was meat rice and parsley.
      The commercial offerings (no matter who from) are really pretty awful and certainly don't contain meat - nasty globby constructions with awful texture and taste.
      I tend to go for a lot of Middle Eastern foods which I consider to be amongst the world's tastiest cuisine and of course the dolma or dolmades is named something like warak-i-nab and in restaurants is often very good.
      I certainly like my dolmades / dolmas with meat and the addition of raisins and pine nuts gives an extra dimension. Prior to this recipe, I had never use dill in dolmades and rarely used mint but they add to the overall effect.
      This must be one of the best dolmades recipes in existence. Not sure whether I should try adding cinnamon into the mix but that might be for next time. Likewise, I may use tomato puree in the mix in future and cook in a light white wine.
      Hot or cold, these are excellent.
      I had a Greek friend who always said my dolmades were the best and most authentic he had ever tasted (using the Cypressa recipe) I wonder what he would reckon to this recipe which takes the whole thing to a new level.

      Reply
      • Renée says

        September 11, 2022 at 7:07 pm

        Thank you for the feedback, Charles, and for the kind words about the recipe! I'm so glad you liked it. It really is amazing what a few fresh herbs will do for a dish, isn't it?

        Reply
    2. Kathleen says

      May 11, 2022 at 7:39 pm

      5 stars
      Our dear neighbors are hosting a dinner and asked us to bring a traditional Greek dish, made these, loved them, thanks for the easy instructions.

      Reply
    3. Jamie says

      May 11, 2022 at 6:47 pm

      5 stars
      I love ordering these at my Greek restaurant and it's even better to make these at home! This will be part of my next mezza platter.

      Reply
    4. Sharon says

      May 11, 2022 at 6:29 pm

      5 stars
      These are such a fun and unique party appetizer. The filling is so tasty, they are always a hit.

      Reply
    5. Mirlene says

      May 11, 2022 at 5:08 pm

      5 stars
      I used to love ordering these at the restaurants. Now I make them! They're so savory and delicious. We really love them!

      Reply
    6. Anita says

      May 11, 2022 at 3:42 pm

      5 stars
      These are delicious. It tastes exactly like how I remembered from our favorite Greek restaurant. So glad I can now make this myself to save money on eating out.

      Reply
      • Renée says

        May 11, 2022 at 4:13 pm

        We love the leftovers for lunch, with a little Greek yogurt on the side.

        Reply
    7. Susan says

      October 05, 2013 at 2:24 pm

      Thanks so much for this recipe, I've been wanting to make dolmades but was a bit afraid of it. Your instructions make it seem do-able so I am gonna try it. Thanks!

      Reply
      • Renée ♥ says

        October 05, 2013 at 3:31 pm

        They are super-easy. Be fearless!

        Reply

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