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    Home >> Appetizers

    Dolmas - Stuffed Grape Leaves Recipe

    Modified: May 11, 2025 · Published: Aug 30, 2019 by Analida · • Word count:1999 words. • About 10 minutes to read this article. • This post may contain affiliate links ·

    5423 shares
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    Jump to Recipe Print Recipe
    Dolmas or dolmades are very versatile; they can be eaten cold or warm. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic. Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil. Dolmas usually have a combination of spices that are both savory and aromatic, a culinary practice of Arab origins. | ethnicspoon.com

    Stuffed grape leaves are a type of appetizer or mezze found all over the Mediterranean region. These are the same as Greek dolmades found in many restaurants. I have easy step by step photos, meat and vegetarian versions and great tips to make these at home for your next party! You will love these tangy and savory bites of deliciousness!

    stuffed grape leaves on a plate with lemon wedges and a fork
    Jump to:
    • What are Dolmas? A history and background:
    • Step by step photos to make dolmas:
    • Recipe Variations and Ingredient Tips:
    • Frequently asked questions about dolmas
    • Dolmas - Stuffed Grape Leaves Recipe

    What are Dolmas? A history and background:

    The precursor to dolmas is thought to be the Greek "thrion" a fig leaves or vine leaves stuffed with sweetened cheese. Dolmas can be found in Greece, Turkey, Cyprus, the Middle East, Albania, Armenia, Iraq, and Iran. How old are dolmas? Well, grape cultivation likely originated around 6,000 B.C. in the Near East. By 1700 B.C. King Hammurabi had established the parameters for wine trade. Somewhere along the way grapes reached the southern Mediterranean via the Greek and Phoenician traders.

    Dolmas are very versatile; they can be eaten cold, warm or room temperature. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic.  This is a vegetarian recipe and I like to dip mine in tzatziki.

    Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil.  Dolmas usually have a combination of spices that are both savory and aromatic, a culinary practice of Arab origins.

    How to roll dolmas

    Rolling can be tricky

    Rolling your dolmas takes a bit of getting used to, but once you get the hang of it, you'll be on a roll. Sorry, I couldn't resist the pun. Now, to get your dolmas looking even make a guide with a piece of paper towel. This is my trick to getting them all the same size.  Pretty easy!

    When cooking your dolmas, make sure you line the pan with some grape leaves to keep them from burning. Also, weigh them down with a small inverted plate, this way they will not move around in the skillet. After working so hard to roll these babies, you don't want all that hard work to unravel, literally.

    Step by step photos to make dolmas:

    A photo showing the ingredients to make dolmas or dolmades.
    • Step 1: Gather all your ingredients and have them measured, chopped and ready to go. As the French say "mise en place" put everything in place when you start. You will need rice, onion, lemon juice, salt grape leaves, parsley, kosher salt, sugar, olive oil, dried cranberries or currants, mint, pine nuts and mint.
    • Step 2: To make the sauce, whisk together the olive oil, sugar and lemon juice.
    A photos showing cooked rice and currants, mint, parsley and allspice.
    • Step 3: In a large bowl place the cooked and cooled white rice, currants, mint, parsley and allspice. Mix this well. Note: I prefer to use cooked versus uncooked rice in this recipe. I get a very good texture and consistent results.
    • Step 4: In a skillet sauté the onions and pine nuts in olive oil until the onions are translucent.
    A photo showing adding pine nuts and onions to a rice mixture to make the filling for dolmas.
    • Step 5:Add the onions and pine nuts to the rice mixture. You can do this right from the pan as you do not need to let the onions cool.
    • Step 6: Rinse the leaves in cold water and pat dry. Place each grape leaf spread out on a cutting board or paper towel with the shiny side down and the stem end toward you. Place a heaping teaspoon near the bottom of the leaf.
    A photo showing adding the filling to grape leave and rolling the dolmas.
    • Step 7: Fold up the bottom lower parts of the leaf.
    • Step 8: Fold the outer parts of the leaf toward the center and then roll.
    A photo showing a pan lined with grape leave and liquid being added to simmer.
    • Step 9: Place the rolled leaves seam side down in a large saucepan that has been lined with grape leaves to prevent the bottom dolmas from burning. Be sure to cover the bottom of the pot with grape leaves. Depending on the pot you use you may get a first and second layer or even three. That is fine for this cooking technique
    • Step 10: Pour the sauce over the dolmas.
    A photo of dolmas simmering under a plate to weigh them down under the simmering liquid.
    • Step 11: Pour hot water over the dolmas. (Heat the water in the microwave for 1 -2 minutes.)
    • Step 12: Place a plate over the dolmas to hold them in place while simmering. Cover and cook on low to medium heat for about 50 minutes. You do not want them to boil. A light simmer will work nicely. Allow them to cool in the pan and then chill for about 2 hours in the refrigerator before serving.
    a broken dolma on a plate with a lemon wedge and a fork on the right

    Recipe Variations and Ingredient Tips:

    • Add ground beef: Cook ½ pound ground beef on medium-high heat until brown. Add 1 tbsp tomato paste then salt and pepper to taste. Exchange 1 cup of rice for the ground beef in the rice filling. You can also use another ground meat such as ground lamb or turkey.
    • Add other fresh herbs: You can switch to other fresh herbs to your liking. Fresh leaves are the best for this recipe so avoid dried herbs. A few suggestions for other fresh herbs would be thyme, basil, cilantro, fresh dill or chives.
    • Rice: I like to use medium grain rice.
    • OIive oil: Use a good quality extra virgin olive oil.
    • Dried currants: These can be hard to find so feel free to swap them for some dried cranberries.
    • Pine Nuts: These bring a pop of nutty flavor when cooked with the onions.

    Frequently asked questions about dolmas

    How long can I store the cooked dolmas?

    You can store them refrigerated in a sealed container for 3-4 days for the best quality.

    Can I freeze dolmas?

    Yes, once they are cooked and cooled you can place them in airtight containers and freeze them for 1-2 months. Thaw them completely in the refrigerator.

    How do I store the leftover grape leaves that I do not use?

    The best way to preserve any remaining leaves is to freeze them in airtight freezer bags. When stored like this they will maintain a good quality for 1-2 months. Once thawed, keep them refrigerated and use them within 3-4 days.

    Where can I find grape leaves?

    Most international or Middle Eastern markets will carry the grape leaves in a jar or they can be found on Amazon.

    Can I make dolmas with cabbage leaves?

    Yes, but you will need to use very thin outer leaves and you will need to blanch them before rolling. Drop them in some boiling water for 1-2 minutes until soft then cool them in an ice water bath. If you don't blanch the leave they will be stiff and they will crack when you are trying to make your cabbage rolls dolmas.

    Can I use fresh grape leaves?

    If you are able to pick your own grape leaves, make sure you do so when the fresh leaves are young. Pick them in the spring when they are thin and tender. Grape leaves later in the season will become thick, hard and rough. Drop the tender leaves in boiling water to blanch them until soft and allow them to drain. This will make them much easier to work with to roll.

    Your Next Appetizer Party

    Dolmas are both healthy and delicious and will add an international flair to your next appetizer party.  These alway turn out as better than dolmas I have had in mediterranean restaurants. If you want to include more Turkish recipes at your next gathering here are some of my favorites that are easy to make.  Bookmark them for a later date or pin them on Pinterest.

    Pair your dolmas with a Mediterranean Orzo Salad for a nice, light summer meal. 
    Talas kebabi are a Turkish spicy meat filed puff pastry with mint that have such a unique flavor you have to try them.
    Portakal salatsi is a Turkish orange an onion salad with olive that has a really nice blend of sweet and savory flavors.
    A nice mezze dish enjoyed by the Turks is ezeme; a spicy pepper salsa type dish with cayenne, honey and cinnamon.

    If you want something on the vegetarian side try these chickpea burgers: nohutlu mücver.

    dolmas on a white plate with lemons

    Dolmas - Stuffed Grape Leaves Recipe

    Dolmas or dolmades are very versatile; they can be eaten cold or warm. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic. Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil. Dolmas usually have a combination of spices that are both savory and aromatic, a culinary practice of Arab origins.
    5 from 23 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Middle Eastern
    Keyword: dolmades, dolmas, grape leaves, mediterranean, mezze, stuffed
    Prep Time: 30 minutes minutes
    Cook Time: 50 minutes minutes
    Chill time: 2 hours hours
    Total Time: 3 hours hours 20 minutes minutes
    Servings: 40
    Calories: 73kcal
    Author: Analida Braeger

    Ingredients

    • 8 oz grape leaves 1 jar, preserved grape leaves
    • 1 ½ cups rice white, cooked
    • 1 Tbsp olive oil
    • 1 onion medium, diced
    • 2 Tbsp pine nuts
    • ¼ c currants dried
    • ¼ tsp allspice
    • 1 Tbsp mint fresh, chopped
    • ½ c parsley fresh, chopped
    • ¾ c water heated

    Sauce

    • ⅔ c olive oil
    • 1 tsp sugar
    • 4 Tbsp lemon juice, fresh squeezed

    Instructions

    • Make rice according to package instructions. Cool to room temperature before using.
    • To make the sauce: Mix olive oil, sugar and lemon.
    • In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.
      You can switch to other fresh herbs to your liking in this step. A few suggestions for other fresh herbs would be thyme, basil, cilantro or chives.
    • In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
    • Rinse grape leaves and pat dry.
    • Place leaf flat on a large cutting board with the shiny side down and the stem side toward you.
    • Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
    • Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
    • Roll tightly to form a cigar shape.
    • Place seam side down in a skillet lined with the grape leaves.
    • Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate. (Heat the water in the microwave for 1-2 minutes. It does not have to be boiling just hot.)
    • Cover and cook on low to medium heat for about 50 minutes. Do not boil them. You want a low simmer.
    • Allow dolmas to cool in the pan.
    • Transfer to a serving platter and refrigerate for about 2 hours before serving.

    Notes

    Cooked rice notes: The dry rice to cooked is 1:3 ratio so use .5 cups dry to yield 1.5 of cooked.  Always use double the amount of water to rice when cooking.
    I prefer to use cooked versus uncooked rice in this recipe. I get a very good texture and consistent results.
    Ground Beef version:
    Cook ½ pound ground beef on medium-high heat until brown. Add 1 tbsp tomato paste and salt and pepper to taste. 
    Exchange 1 cup of rice for the ground beef in the filling. 
    Fresh Herbs:
    You can switch to other fresh herbs to your liking. Fresh leaves are the best for this recipe so avoid dried herbs. A few suggestions for other fresh herbs would be thyme, basil, cilantro, fresh dill or chives.
    How long can I store the cooked dolmas?
    You can store them refrigerated in a sealed container for 3-4 days for the best quality.
    Can I freeze dolmas?
    Yes, once they are cooked and cooled you can place them in airtight containers and freeze them for 1-2 months. Thaw them completely in the refrigerator.
    How do I store the leftover grape leaves that I do not use?
    The best way to preserve any remaining leaves is to freeze them in airtight freezer bags. When stored like this they will maintain a good quality for 1-2 months. Once thawed, keep them refrigerated and use them within 3-4 days.
    Where can I find grape leaves?
    Most international or Middle Eastern markets will carry the grape leaves in a jar or they can be found on Amazon.
    Can I make dolmas with cabbage leaves?
    Yes, but you will need to use very thin outer leaves and you will need to blanch them before rolling. Drop them in some boiling water for 1-2 minutes until soft then cool them in an ice water bath. If you don't blanch the leave they will be stiff and they will crack when you are trying to make your cabbage rolls dolmas.
     

    Nutrition

    Calories: 73kcal | Carbohydrates: 7g | Fat: 4g | Sodium: 1mg | Potassium: 44mg | Sugar: 1g | Vitamin A: 1625IU | Vitamin C: 2.6mg | Calcium: 25mg | Iron: 0.3mg

    You might also like to try these:

    • Turkish Chickpea Burgers
      Spicy and delicious Turkish chick pea fritters or burgers: Nohutlu Mücver | ethnicspoon.com
    • Turkish Bread: Pide
      A photo of Turkish pide on a wooden cutting board.
    • Poğaças - Savory Turkish Pastries
      A photo of Turkish pogacas on a black slate platter.
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    Reader Interactions

    Comments

    1. Ntina

      May 25, 2015 at 4:12 pm

      I'm Greek so dolmades (the plural of dolmas in Greek) is one of our favourite dishes! In fact just the other day we picked our leaves from our garden and stored them. Thanks for sharing this amazing recipe, your photos are beautifull!

      Reply
      • Analida

        May 25, 2015 at 6:48 pm

        Thanks so much.
        By the way, how do you store/preserve your leaves?

        Reply
        • Ntina

          May 27, 2015 at 3:19 am

          My mother did it : She washed them and dried them really well, made rolls with them, divide them in portions for each food, wrapped each portion in transparent film and then in the deep freezer.

          Reply
          • Analida

            May 27, 2015 at 7:34 am

            Oh wow. I need to learn to do this. We have vineyards in the back of our house that belong to my mother in law. Thanks for sharing this bit of family endeavors with me.

            Reply
      • Anthousa

        May 22, 2016 at 4:28 pm

        I am greek too,actually from northern Greece and i agrree with Dina about the fresh leaves we use.
        We greeks also do not use pine nuts and of course no currants and no any sugar for this recipe.
        We serve DOLMADAKIA with lemon sause.
        Thank you.

        Reply
        • Anthousa

          May 22, 2016 at 4:41 pm

          http://www.food.com/recipe/dolmadakia-stuffed-grape-leaves-232806

          Reply
        • Analida

          May 23, 2016 at 7:32 am

          Hi Anthousa:
          Thanks for your comment and sharing your method of preparing dolmas with me. I find it fascinating that every country has their own way of preparing dolmas.

          Reply
    2. Kelly @ TastingPage

      May 25, 2015 at 6:12 pm

      What great information on how to make dolmas and the history. Thanks for sharing. They look delicious!

      Reply
      • Analida

        May 25, 2015 at 6:47 pm

        Thanks Kelly!!!
        I am glad you liked!:)

        Reply
    3. Holly | Twisted Tastes

      May 25, 2015 at 7:55 pm

      I've always liked anything wrapped in grape leaves, especially cheese. These look like beautiful appetizers. Thanks for sharing!

      Reply
      • Analida

        May 26, 2015 at 7:25 am

        Thanks Holly!!! Can I ask you what kind of cheese you use to wrap in grape leaves. It sounds absolutely delicious.

        Reply
    4. Contestchef

      May 26, 2015 at 1:58 am

      Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

      Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
      Click to join Contestchef
      Sincerely,
      Nandy
      Contestchef

      Reply
    5. A Home Cook

      May 26, 2015 at 6:19 am

      We made the same mistake one year - picking the vine leaves in December (the first leaves start in early September). Some were tender, but others .... Our friends were very polite as we chewed our way through the more, um , interestingly rolled up leaves.

      Reply
      • Analida

        May 26, 2015 at 7:23 am

        lol!!! I am glad I am not the only one. We tried to be nice and polite with our daughter, but it was hard. Pun intended. 🙂

        Reply
    6. Georgina @theamazingflavoursofbrazil.com

      May 27, 2015 at 6:54 am

      Hi Analida, this dish is one of my favourites ever! They are so light to eat and look so gorgeous on the plate. I quite enjoyed reading your post about the history of this beautiful food. Coincidentally I made for lunch today the 'cousins' of dolmas, cabbage rolls filled with rice and pine nuts, cooked in tomato passata and olive oil.

      Reply
      • Analida

        May 27, 2015 at 7:33 am

        Thanks Georgina!!!
        I am glad you enjoyed reading the article. Your recipe sounds delicious. What is it called? My friend from Sweden makes a cabbage roll stuffed with meat. It is so good!

        Reply
        • Georgina @theamazingflavoursofbrazil.com

          May 27, 2015 at 6:26 pm

          I don't know the original name - have to do a little research. In Australia they call cabbage rolls, the recipe has mince and rice, I just omitted the meat on mine. In Brazil the dish is related to the Lebanese and we call it 'charutos' (cigars). Yes, they are delicious!

          Reply
          • Analida

            May 27, 2015 at 7:07 pm

            Thanks Georgina! I will have to try to make these sometime. They sound delicious.

            Reply
    7. peter @feedyoursoultoo

      May 27, 2015 at 7:52 am

      Looks really wonderful. I love dishes that transcend cultures.

      Reply
      • Analida

        May 27, 2015 at 6:23 pm

        Thanks Peter, I do too!!!

        Reply
    8. Sarah

      May 27, 2015 at 1:55 pm

      This looks great!

      Reply
      • Analida

        May 27, 2015 at 6:23 pm

        Thanks Sarah!

        Reply
    9. Ashlyn @ Belle of the Kitchen

      May 27, 2015 at 9:32 pm

      I've never had a dolma before, so I enjoyed reading the history behind them. If I'm ever lucky enough to get my hands on some beautiful grape leaves like yours, I'll have to try these! Your tutorial is great; I'm going to use the paper towel trick in the future. 🙂

      Reply
      • Analida

        May 28, 2015 at 7:43 am

        Thanks for commenting Ashlyn. I actually did not pick my own this time. A grocery store with an adequate ethnic section will have them. Do try them out if you have the chance. They are so good, and healthy too!!!

        Reply
    10. Christine

      May 28, 2015 at 7:08 am

      Oh yum, this reminds me of my time in a Lebanese restaurant...I think they had something very similar served as an appetizer. We were allowed to eat after our shifts, and this was one thing I always had on my plate!

      Reply
      • Analida

        May 28, 2015 at 7:42 am

        Hi Christine, thanks for commenting. Indeed you probably had something very similar to this. Dolmas are eaten throughout the eastern Mediterranean, Eastern Europe and the Arab world. Have a great day!!!

        Reply
    11. Brandi @ penguinsinpink.com

      May 28, 2015 at 7:22 pm

      I have a Romanian friend who makes these all the time. They are delish! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned to the Bloggers Brags broad.

      Reply
      • Analida

        May 29, 2015 at 9:32 am

        Thanks Brandi!!!

        Reply
    12. Amanda @ The Anti Mom Blog

      May 29, 2015 at 10:22 am

      5 stars
      these are my all time favorite Greek specialties - so trying this recipe! thank you for sharing!! pinning 🙂

      Reply
      • Analida

        May 29, 2015 at 11:28 am

        Thanks Amanda!!!
        Let me know how they turn out?

        Reply
    13. Danielle

      June 01, 2015 at 7:01 am

      I used to work with Chaldeans (Middle Eastern Christians), and they always talked about dolma! Thanks for sharing at Idea Box!

      Reply
      • Analida

        June 01, 2015 at 7:33 pm

        You're welcome Danielle! 🙂

        Reply
    14. Lou Lou Girls

      June 01, 2015 at 6:39 pm

      Hello Gorgeous! This looks incredible! Thank you so much for sharing it with us. Pinned and tweeted. I hope to see you tonight at 7 pm, so we can party with you! Lou Lou Girls

      Reply
      • Analida

        June 01, 2015 at 7:36 pm

        Thanks Lou Lou Girls!!! You guys rock! 🙂

        Reply
    15. Jennifer Tammy

      June 10, 2015 at 11:28 am

      You know, I worked at a Greek restaurant all through high school and never ate dolmas! (I know, ridiculous!)
      Pinned and thank you for joining What Kids Eat Wednesday's! The party is going again until Sunday 😀

      Reply
      • Analida

        June 10, 2015 at 8:39 pm

        You are welcome. I love dolmas. Try them out. THey are really not that hard to make.

        Reply
    16. Michelle | A Dish of Daily Life

      March 03, 2016 at 9:55 pm

      I love dolmas. We call them grape leaves...I make the Lebanese version. My kids love them too...they disappear so quickly every time we make them! A tight roll is key...great video! I tried to video the rolling process the last time our family made them (literally we had 3 generations rolling grape leaves) but pathetically I haven't even looked at it. (Hanging head in shame).

      Reply
      • Analida

        March 06, 2016 at 2:22 pm

        LOL, yes rolling them can be an issue. I have a Turkish co-worker who told me all about the importance of rolling them a certain way.
        Wow, how cool you got to make them with 3 generations! I do okay, I think, but I don't consider myself proficient in any way.I am sure you do okay.

        Reply
    17. Carol Borchardt

      March 04, 2016 at 7:09 pm

      Dolmades are one of my favorite things! I love your paper towel tip for keeping them even-sized!

      Reply
      • Analida

        March 06, 2016 at 2:17 pm

        Thanks Carol, the paper towel thing was my husband's idea. 🙂

        Reply
    18. Elena Khoury

      March 08, 2016 at 11:13 pm

      5 stars
      I absolutely love dolmas. My grandfather grew up in Palestine and his sisters and my grandmother make the absolute best dolmas. One thing they do, if they have leftover filling, is take hollowed out chunks of zucchini and stuff them with the leftover filling. They then put the filled chunks of zucchini in to cook with the dolmas. It's delicious.

      Reply
      • Analida

        March 09, 2016 at 7:39 pm

        Aren't dolmas great??? What a cool idea to fill hollowed out zucchini with the leftover dolma filling. I saw something similar in a Middle Eastern cookbook. Thanks for commenting.

        Reply
    19. Melanie

      February 17, 2019 at 1:17 am

      When rolling the dolma, make sure the veins of the leaf are on the inside. The shiny part of the leaf should be on the outside.

      Reply
    20. Jess

      September 09, 2019 at 9:01 pm

      5 stars
      I've never had stuffed grape leaves but now I definitely want to! YUMMY!

      Reply
    21. Sophie

      September 09, 2019 at 9:05 pm

      5 stars
      A friend who visited Mykonos told me about this dish. Since then, I always wanted to make this. Thanks for the recipe.

      Reply
    22. Jacqui Debono

      September 09, 2019 at 10:40 pm

      5 stars
      Dolmas are one of my all-time favorite foods, but I have never thought to make them! Think I might try and tackle them after reading this!

      Reply
      • Analida

        September 10, 2019 at 7:24 am

        They are really easy to make. The key is to simmer them until the grape leaves are very tender. Thanks Jacqui.

        Reply
    23. Veena Azmanov

      September 10, 2019 at 3:25 am

      5 stars
      I am totally amazed with this unique recipe. Sounds so very informative and perfect and special too.

      Reply
    24. Ben

      September 10, 2019 at 7:18 am

      5 stars
      That looks really good. I actually have never had anything like this before, but I'm itching to try it. It looks amazing.

      Reply
    25. shobee

      September 10, 2019 at 4:29 pm

      I have tried this one time, and I liked it so much. I did not know that it was called Dolmas. I would love to try making this one day when I can get a hold of grape leaves.

      Reply
    26. Aleta

      September 14, 2019 at 10:41 am

      5 stars
      We used to sell dolmas in the deli department of the grocery store I worked in, like, a LOT of them. I've always wanted to make my own, and now I can with this easy to follow recipe! Thanks for sharing!

      Reply
    27. Marisa F. Stewart

      September 14, 2019 at 4:24 pm

      5 stars
      My husband said this is the best recipe, ever. He was stationed in Greece and had several dishes that were served with grape leaves. Once I showed him this recipe he started making out our grocery list to include these ingredients.

      Reply
    28. Donna

      September 15, 2019 at 7:01 pm

      5 stars
      My husband is Lebanese, and I used to make these all the time for him before having kids. Just remembering now how fun an experience it is, I should really get the littles involved and start making a nice big batch at the weekend again!

      Reply
    29. Amanda Mason

      September 15, 2019 at 7:17 pm

      5 stars
      How amazingly authentic do these look!! My mom is all over recipes like this so I'll be forwarding this one to her! I've never actually seen these made before. Looks like an amazing recipe! Cant wait to try!

      Reply
    30. Danielle

      September 15, 2019 at 7:18 pm

      5 stars
      The size of these dolmas is perfect! I love stuffing when it comes to cooking, so this will be so much fun. And love how detailed your steps are - I have a feeling, these delicious dolmas will bein my house pretty soon!

      Reply
    31. Amanda

      September 15, 2019 at 10:43 pm

      5 stars
      I just love these little dolmas! Once you tackle a few, you start to get the hang of the rolling. Thanks so much for sharing!

      Reply
    32. Ashley

      December 16, 2019 at 10:24 am

      Hi! Is this 1 1/2 cups cooked or uncooked rice?

      Reply
      • Analida

        December 16, 2019 at 10:35 am

        Hi Ashley, thanks for the question. You need to use cooked rice and let it cool before using it in the filling. Enjoy!

        Reply
    33. Deb

      June 27, 2020 at 9:01 pm

      5 stars
      These were simply amazing. Thanks for the recipe!!

      Reply
    34. Tenisha

      October 30, 2020 at 10:58 pm

      I am excited about all of your wonderful recipes. This recipe is almost identical to one that I use. I have found that I have better results by not fully cooking the rice. I just stir it in with the onions and pine nuts and only add about half the normal amount of water and cook it no mare than 10 minutes before letting it cool. When I fully cooked the rice in the past by the time the grape leaves were done the rice was complete mush. I also don't add sugar and add just a little more lemon since we like them a little more tart.

      My husband is Turkish and I have made a point of introducing my son to Turkish foods from the time he was old enough for solids. He has a really great pallet for flavors and spices for an 8 year old. He loves dolma. He prefers the meat and rice ones with garlic yogurt. I also stuff the little mini sweet bell peppers and they are so good. They are a great way to get vegis into a little kid. With him he will eat either ketchup or garlic yogurt with almost everything. Lol
      I really love making these especially during the summer when it is hot. They make a great light lunch, that is quick and ready to eat.

      I have tried many websites and my husband would always say the recipes were good, but not authentic and like home. I finally found turkishfoodandrecipes.com and it has been a big help. Every dish I have made from there has been a huge hit. The lahmacun recipe using tortillas was a huge success. It is like a super thin crust pizza that is rolled with lettuce, pull biber(red pepper flakes and onion salad made with lemon and sumak, they are usually without cheese, but is also an option in many restaurants in Turkey. I always make the meat a day or two ahead for the flavors to blend together. When my in-laws come to the U.S, from Turkey I always make it for them, because my mother-in-law is a very picky eater. Basically, no ones food is as good as her own, but lahmacun is always a winner.

      I look forward to trying out many of your recipes!
      All the Best!

      Tenisha

      Reply
      • Analida

        November 01, 2020 at 9:44 am

        Thank you so much for your kind words Tenisha! I will try your variation on the dolmas too!

        Reply
    35. Marlena

      November 22, 2020 at 9:12 pm

      5 stars
      So excited to make these for Thanksgiving! My grandfather was stationed in Greece during his time in the army and has brought much appreciation of Greek and Turkish foods to my family. I can't wait to surprise him with these for Thanksgiving! Thank you 🙂

      Reply
      • Analida

        November 23, 2020 at 2:21 pm

        Thanks so much Marlena!

        Reply
    36. Laurie Rasor

      September 30, 2021 at 7:09 pm

      5 stars
      Have A Good Day

      Reply
      • Analida

        October 02, 2021 at 7:09 am

        Thank you Laurie! Have a blessed day!

        Reply
        • Regina Bishop

          October 02, 2022 at 12:45 pm

          5 stars
          Hello
          I'm making the recipe right now.
          I'd like to know if you can put them in olive oil and put them in the refrigerator and preserve them in olive oil? I tasted them soaked in olive oil before they were delicious. maybe, I got them from a can.
          I hope you can answer this pretty quick. Thank you I'm so appreciative. I think it was easy to make. I didn't hesitate for a minute to start doing it. Thank you so much
          . God be with you!!

          Reply
          • Analida

            October 05, 2022 at 7:32 pm

            I have never tried storing them in oil but I think it would be fine and would infuse the oil with a nice flavor for later use in a salad dressing.

            Enjoy!

            Reply
    37. Sabrina Almeida

      June 20, 2023 at 7:02 pm

      5 stars
      I had a random 16oz jar of grape leaves I needed to use. So I tried this recipe. On the one hand, it killed me that it took 3 hours 20 minutes to prepare. Making 2 batches of the recipe meant I was up till 2am the night before throwing a party. On the other hand, I got AMAZING results. I will make this again -- but this time, psychologically prepared for the fact that it takes 3hr 20 min to make 1 batch of the recipe.

      Reply
      • Analida

        June 21, 2023 at 9:41 am

        Hi Sabrina, I love making these and the time to make them is so worth it! I am glad you enjoyed this recipe!

        Reply
    38. Gwynn Galvin

      October 18, 2023 at 9:22 pm

      5 stars
      This is such a delicious recipe and was a big hit at my family's get together!

      Reply
      • Analida

        October 19, 2023 at 1:43 pm

        Thanks Gwynn! We love serving these at tapas parties!

        Reply
    39. Silvia

      October 21, 2023 at 12:12 pm

      5 stars
      I have never had this dish with currants and pine nuts so it was a great surprise in flavor and texture. And your recipe was easy to follow. A win-win.

      Reply
      • Analida

        October 23, 2023 at 5:07 pm

        Thanks Sylvia! I am so glad you enjoyed them!

        Reply
    40. Cathleen

      October 21, 2023 at 4:33 pm

      5 stars
      I have never heard of this before, so I am glad that I stumbled across this recipe. I am so excited to give it a go! 🙂

      Reply
    41. Amy Liu Dong

      October 22, 2023 at 8:41 am

      5 stars
      It is so fun to do! My family loved it so much and they said it was delicious! I couldn’t agree more.

      Reply
      • Analida

        October 23, 2023 at 5:06 pm

        Thanks Amy! We love dolmas too!

        Reply
    42. Jamie

      October 23, 2023 at 11:28 pm

      5 stars
      The first time that I've encountered such a dish! It looks really delicious and kinda interesting! I'll definitely give this a go! Thanks for sharing! Loved it!

      Reply

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