Meat Stuffed Grape Leaves (Dolmas)

5 from 8 votes

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.

Prep Time45

Cook Time1

Total Time1 45

Course: Main Course

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Low Lactose

Servings: portions

Calories: 387kcal

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.

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.

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 2½ cups/600 ml of 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.

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.