print icon
Print This Recipe

Dolma

SUBMITTED BY: MRSREAMESNOODLE  PHOTO BY: Asli Ocak 

"Dolma is my all-time favorite Mediterranean dish! This recipe comes from my mother's-mother's family and has never been written down until a year ago. After forty-five minutes of translation and talk between my mother and grandmother, I finally have it down in print!"
Dolma Recipe
RECIPE RATING:
This recipe has been rated 13 times with an average star rating of 4.2
Read Reviews (11)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 cups uncooked white rice
  • 1 teaspoon minced fresh parsley
  • 1 pound ground beef
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon curry powder (optional)
  • 1 (16 ounce) jar grape leaves, drained and rinsed
  • 2 tablespoons vegetable oil
  • 1 potato, sliced into rounds
  • 1 cup canned tomato sauce
  • 2 cups water, or as needed

What to Drink?
Wine Zinfandel

DIRECTIONS

  1. In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
  2. Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
  3. Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
  4. Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.

FOOTNOTE

  • My grandma hollows out all sorts of veggies and packs any leftover meat mix in them, which is added into the layers of dolma, and they are delish! Some to try: cabbage leaves, bell peppers, carrots, potatoes, tomatoes (my fave), zucchini chunks, the list is endless!
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed on Nov. 21, 2006 by Inji-from Melbourne 
Isnt it amazing how countries adopt each others recipes? This is a very old Turkish recipe. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed on Nov. 13, 2005 by Crazy 
This traditional Turkish recipe (dolma = filling in Turkish) can be prepared in many different... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.15 star rating.
Reviewed on Jul. 10, 2007 by neumspace 
I followed this recipe to the letter. I needed more water and more tomato sauce than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed on Aug. 13, 2004 by SPARKY1721 
I have to agree that this is one of the most fabulous Mediterranean-style dishes that I have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed on Mar. 29, 2007 by Elnara B. 
In Azerbaijan Republic we use mutton instead of beef. Beef is pretty much teasteless and dry.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.15 star rating.
Reviewed on Nov. 22, 2006 by wendy 
I followed the recipe to a T and my dolma were very dry. I've been thinking about what I may... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed on Aug. 1, 2005 by MRSREAMESNOODLE 
I'm so excited to read such positive reviews, thank you so much! I have since been told this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed on Feb. 6, 2007 by Sheri 
Even my picky eaters liked this recipe. I only used 2 cups rice, but 4 cups water, just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed on Jul. 7, 2005 by Jason 
Although I intend to tweak this recipe as a matter of personal preference, it was terrific! ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed on Oct. 12, 2005 by Erin Kueneman 
Having never tasted these before, I really have nothing to compare them to. They were easy to... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Dolma

Servings Per Recipe: 12

Amount Per Serving

Calories: 365

  • Total Fat: 13.5g
  • Cholesterol: 32mg
  • Sodium: 1233mg
  • Total Carbs: 48.3g
  •     Dietary Fiber: 1.3g
  • Protein: 12.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?