Stuffed Grape Leaves (Dolmades)

Stuffed Grape Leaves (Dolmades)

MYTWISTEDDREAMS

"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

1 h 30 m servings 321 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 16 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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.

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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 t...

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...

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 cl...

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 m...

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...

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.

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 flavo...

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...

These turned out pretty well. Next time I will season the meat a little more thoroughly.

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