Stuffed Grape Leaves (Dolmades) Recipe - Allrecipes.com
Stuffed Grape Leaves (Dolmades) Recipe
  • READY IN hrs

Stuffed Grape Leaves (Dolmades)

Recipe by  

"This is a delicious variation of a common Middle Eastern dish using grape leaves stuffed with lamb and a variety of seasonings."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    35 mins
  • COOK

    55 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
  2. Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2009

I love Dolma its actually my fav. Iraqi dish,but it has to be done the right way. The Iraqi version uses lemon juice,pomegranet molases,and sugar with the water for cooking and flavoring these tastey lil things. Oh and a bit of EVOO drizzeled in with the water would glaze it extra beautifully! YUM! This recipe however is worth a try because any middle eastern version of Dolmas or Waraq inab is delicious really.

 
Most Helpful Critical Review
Jan 03, 2012

This is an okay recipe, but NEVER use canned grape leaves from a store. Wild ones are the way to go. They are more tender than store- bought ones.

 
Apr 25, 2011

These are really tasty, i grew up with Stuffed Grape Leaves, so it was a challenge finding a good recipe that met my expectations...this one is really GOOD! the only changes i made, were instead of cooking in water, i used a combination of chicken broth, some lemon and some tomato sauce. THat gave it more of a tangy full flavor. My brother couldnt get enough of them!

 
Oct 10, 2008

TRY IT!!! These are wonderful and not too hard It costs about $5/lb for lamb, these mini "burritos" are really filling too. I've never used pine nuts before in this recipe but it is pretty close to the one I have. They will add a great variety to your usual dinner routine.

 
Dec 29, 2009

I hate to change someone else's recipe but I made this with ground pork because my family does not like lamb. It was really good and my grandsons loved it. I served it with Tzatziki and that made a nice taste combination.

 
Jan 24, 2011

Excellent recipe! I used ground sirloin because my market didn't have ground lamb. I used to eat these at a Greek restaurant in my home town. I moved to a different city and there are no such restaurants here. This is the closest that I could get to satisfy my craving for those delicious grape leaves!

 
Mar 04, 2010

These tasted excellent, but I had to cook them longer than the 50 to 55 minutes stated in the recipe to get the rice cooked. Next time I'll add a little lemon juice since that was the only flavor missing, in my opinion. Very very tasty as written though!

 
Dec 19, 2011

Wow! What an amazing recipe. I actually didn't use any rice at all, since I was serving to someone who couln't eat rice and I added a little bit more of the nuts. I also added some fresh mint. I baked these too as I didn't have pot big enough or the stove space. I used a deep dish and added some water and covered them to allow for them to be steamed. They turned out great! Some pomegranate concentrate goes great with these! Just like back home :)

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 1152 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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