Stuffed grape leaves (Dolmas)

By Suzy Karadsheh

What are Dolmas: Stuffed Grape Leaves?

The word Dolma, from the Turkish verb Dolmak, basically means "to be filled," referring to all sorts of stuffed foods from grape leaves to stuffed tomatoes, zucchini, or even bell peppers. 

Total Time: 1 hour 45 minutes Yield: Up to 120 grape leaves 2x

PUBLISHED: Dec 3, 2019

UPDATED: Feb 2, 2021

Ingredients 

2 16-oz jar grape leaves in brine (about 120 to 140 leaves), I used Oralndo brand (affiliate link)

3 cup short grain rice, soaked in plenty of water for 30 minutes, then drained

Extra virgin olive oil (I used Private Reserve Greek EVOO)

2 large yellow onion, finely chopped

24 oz lean ground beef

Kosher salt

Black pepper

2 tsp allspice

1 tsp cumin

1 cup EACH chopped fresh parsley, fresh dill, and fresh mint

2 to 4 tomatoes sliced into rounds

About 8 cup or more low-sodium chicken broth or water

Juice of 4 lemons

INSTRUCTIONS

Prepare the Grape Leaves

1. If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. 
2. If using fresh grape leaves: wash them very well and blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain.

Prepare the Stuffing

Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. This allows it cook well and fill more evenly. Drain well.

While the rice is soaking, cook the meat. Heat 1 tablespoon extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.

In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.

Stuff Grape Leaves, Assemble, and Cook

Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom. Top with sliced tomatoes.

To stuff the grape leaves, you will work one leaf at a time. Place one grape leave on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll. Roll the grape leaves tightly enough so that they don't unravel or become undone while cooking. Remember that rice will expand as it cooks, so don't fold too tightly or the rice won't cook properly. Don't over-stuff the grape leaves either. Remember that the filling is mostly of rice and it will expand as it cooks. Repeat with the remaining grape leaves or until you're out of stuffing.

Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top. Adding a small inverted plate on top of assembled grape leaves in the pot helps keep them intact and in place and prevents them from floating while cooking. Boil 4 cups of the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering. Once the liquid has been absorbed, you can remove the plate to finish cooking as instructed.

Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked. Once cooked, allow the grape leaves to rest for 20 to 30 minutes so that any remaining liquids are absorbed and the leaves set nicely, plus they just taste better.

To Serve

Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.

Add a generous drizzle of quality extra virgin olive oil and transfer to a serving platter.

Serve with a side of Greek Tzatziki sauce or plain yogurt and wedges of lemon.

Store properly in the fridge in a tight-lid, refrigerator-safe container for 3 to 4 days. You can enjoy them cold or reheat. To reheat, place in a pot with a tiny bit of liquid, cover and heat over medium-low heat until warmed through.

Amount Per Serving

Serving Size: 1 stuffed grape leaf

Calories 25

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0.2g 

Trans Fat 0g 

Sodium 43.7mg 2%

Total Carbohydrate 2.8g 1%

Dietary Fiber 0.4g 2%

Sugars 0.5g 

Protein 1.6g 3%

Vitamin A 5%

Vitamin C 4%

Calcium 1%

Iron 1%

Magnesium 1%

Potassium 1%

Zinc 3%

Phosphorus 1%

Thiamin (B1) 1%

Riboflavin (B2) 2%

Niacin (B3) 3%

Vitamin B6 3%

Folic Acid (B9) 1%

Vitamin B12 5%

Vitamin K 4%