Dolmas, from the Turkish verb “to stuff“, are the culinary legacy of the mighty Ottoman Empire. They form part of the meze or hors d’oeuvres menu of the eastern Mediterranean.
Dolmas history and background:
The precursor to dolmas is thought to be the Greek thrion” a fig leaf 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 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.
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 plate, this way they will not move around in the skillet. After working so hard to roll these babies, you don want all that hard work to unravel, literally.
Step by step photos:
- 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.
- To make the sauce, whisk together the olive oil, sugar and lemon juice.
- In a large bowl place the cooked and cooled white rice, currants, mint, parsley and allspice. Mix this well.
- In a skillet sauté the onions and pine nuts in olive oil until the onions are translucent.
- 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.
- Rinse and pat dry the grape leaves. Place each grape leaf spread out on a cutting board or paper towel and place a heaping teaspoon near the bottom of the leaf.
- Fold up the bottom lower parts of the leaf.
- Fold the outer parts of the leaf toward the center and then roll.
- Place the rolled leaves seam side down in a pan that has been lined with grape leaves to prevent the bottom dolmas from burning.
- Pour the sauce over the dolmas.
- Pour the water over the dolmas.
- Place a plate over the dolmas to hold them in place while simmering. Cover and cook on low for about 50 minutes. Allow them to cool in the pan and then chill for about 2 hours in the refrigerator before serving.
By the way, if you are able to pick your own grape leaves, make sure you do so when the leaves are young. We live in the middle of a vineyard. A few years ago, my daughter decided to make dolmas using the leaves from our vineyard. This was in July! The leaves were hard and rough. We didn’t know any better then. A few months later I found out through a Middle Eastern friend that we should have picked the leaves in May. Lesson learned!
Frequently asked questions:
- 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 leave 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.
Your Next Appetizer Party
Dolmas are both healthy and delicious and will add an international flair to your next appetizer party. 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.
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Dolmas - Stuffed Grape Leaves Recipe
Ingredients
- 8 oz grape leaves 1 jar, preserved grape leaves
- 1 1/2 cups rice white, cooked
- 1 Tbsp olive oil
- 1 onion medium, diced
- 2 Tbsp pine nuts
- 1/4 c currants dried
- 1/4 tsp allspice
- 1 Tbsp mint fresh, chopped
- 1/2 c parsley fresh, chopped
- 3/4 c water
Sauce
- 2/3 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.
- 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.
- 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.
Cover and cook on low for about 50 minutes.
- Allow dolmas to cool in the pan.
- Transfer to a serving platter and refrigerate for about 2 hours before serving.
Ntina
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!
Analida
Thanks so much.
By the way, how do you store/preserve your leaves?
Ntina
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.
Analida
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.
Anthousa
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.
Anthousa
http://www.food.com/recipe/dolmadakia-stuffed-grape-leaves-232806
Analida
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.
Kelly @ TastingPage
What great information on how to make dolmas and the history. Thanks for sharing. They look delicious!
Analida
Thanks Kelly!!!
I am glad you liked!:)
Holly | Twisted Tastes
I’ve always liked anything wrapped in grape leaves, especially cheese. These look like beautiful appetizers. Thanks for sharing!
Analida
Thanks Holly!!! Can I ask you what kind of cheese you use to wrap in grape leaves. It sounds absolutely delicious.
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A Home Cook
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.
Analida
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. 🙂
Georgina @theamazingflavoursofbrazil.com
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.
Analida
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!
Georgina @theamazingflavoursofbrazil.com
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!
Analida
Thanks Georgina! I will have to try to make these sometime. They sound delicious.
peter @feedyoursoultoo
Looks really wonderful. I love dishes that transcend cultures.
Analida
Thanks Peter, I do too!!!
Sarah
This looks great!
Analida
Thanks Sarah!
Ashlyn @ Belle of the Kitchen
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. 🙂
Analida
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!!!
Christine
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!
Analida
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!!!
Brandi @ penguinsinpink.com
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.
Analida
Thanks Brandi!!!
Amanda @ The Anti Mom Blog
these are my all time favorite Greek specialties – so trying this recipe! thank you for sharing!! pinning 🙂
Analida
Thanks Amanda!!!
Let me know how they turn out?
Danielle
I used to work with Chaldeans (Middle Eastern Christians), and they always talked about dolma! Thanks for sharing at Idea Box!
Analida
You’re welcome Danielle! 🙂
Lou Lou Girls
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
Analida
Thanks Lou Lou Girls!!! You guys rock! 🙂
Jennifer Tammy
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 😀
Analida
You are welcome. I love dolmas. Try them out. THey are really not that hard to make.
Michelle | A Dish of Daily Life
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).
Analida
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.
Carol Borchardt
Dolmades are one of my favorite things! I love your paper towel tip for keeping them even-sized!
Analida
Thanks Carol, the paper towel thing was my husband’s idea. 🙂
Elena Khoury
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.
Analida
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.
Melanie
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.
Jess
I’ve never had stuffed grape leaves but now I definitely want to! YUMMY!
Sophie
A friend who visited Mykonos told me about this dish. Since then, I always wanted to make this. Thanks for the recipe.
Jacqui Debono
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!
Analida
They are really easy to make. The key is to simmer them until the grape leaves are very tender. Thanks Jacqui.
Veena Azmanov
I am totally amazed with this unique recipe. Sounds so very informative and perfect and special too.
Ben
That looks really good. I actually have never had anything like this before, but I’m itching to try it. It looks amazing.
shobee
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.
Aleta
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!
Marisa F. Stewart
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.
Donna
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!
Amanda Mason
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!
Danielle
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!
Amanda
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!
Ashley
Hi! Is this 1 1/2 cups cooked or uncooked rice?
Analida
Hi Ashley, thanks for the question. You need to use cooked rice and let it cool before using it in the filling. Enjoy!
Deb
These were simply amazing. Thanks for the recipe!!
Tenisha
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
Analida
Thank you so much for your kind words Tenisha! I will try your variation on the dolmas too!
Marlena
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 🙂
Analida
Thanks so much Marlena!