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    Home >> Appetizers

    Dolmas- Stuffed Grape Leaves

    Published: August 30, 2019 • Modified: December 9, 2021 • by Author: Analida • Word count:1205 words. • About 7 minutes to read this article.

    5139 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
    Turkish style dolmas and how to roll them before steaming. | ethnicspoon.com

    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.

    stuffed grape leaves on a plate with lemon wedges and a fork

    Jump to:
    • Dolmas history and background:
    • Step by step photos:
    • Frequently asked questions:
    • Dolmas - Stuffed Grape Leaves Recipe

    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.

    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 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:

    A collage of photos showing the steps to make dolmas in a pan with rice filling.

    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.
    2. To make the sauce, whisk together the olive oil, sugar and lemon juice.
    3. In a large bowl place the cooked and cooled white rice, currants, mint, parsley and allspice. Mix this well.
    4. In a skillet sauté the onions and pine nuts in olive oil until the onions are translucent.
    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.
    6. 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.
    7. Fold up the bottom lower parts of the leaf.
    8. Fold the outer parts of the leaf toward the center and then roll.
    9. Place the rolled leaves seam side down in a pan that has been lined with grape leaves to prevent the bottom dolmas from burning.
    10. Pour the sauce over the dolmas.
    11. Pour the water over the dolmas.
    12. 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.

     

     

    a broken dolma on a plate with a lemon wedge and a fork on the right

    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.

     

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    dolmas on a white plate with lemons
    5 from 16 votes
    Print

    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.
    Course Appetizer
    Cuisine Middle Eastern
    Keyword dolmades, dolmas, grape leaves, mediterranean, mezze, stuffed
    Prep Time 30 minutes
    Cook Time 50 minutes
    Chill time 2 hours
    Total Time 3 hours 20 minutes
    Servings: Change to adjust-> 40
    Calories 73 kcal
    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

    Sauce

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

    Instructions

    1. Make rice according to package instructions. Cool to room temperature before using.

    2. To make the sauce: Mix olive oil, sugar and lemon.
    3. In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.
    4. 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.
    5. Rinse grape leaves and pat dry.
    6. Place leaf flat on a large cutting board.
    7. Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
    8. Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
    9. Roll tightly to form a cigar shape.
    10. Place seam side down in a skillet lined with the grape leaves.
    11. Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate.

    12. Cover and cook on low for about 50 minutes.

    13. Allow dolmas to cool in the pan.
    14. Transfer to a serving platter and refrigerate for about 2 hours before serving.

    Recipe 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.

    Nutrition Facts
    Dolmas - Stuffed Grape Leaves Recipe
    Amount Per Serving
    Calories 73 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 1mg0%
    Potassium 44mg1%
    Carbohydrates 7g2%
    Sugar 1g1%
    Vitamin A 1625IU33%
    Vitamin C 2.6mg3%
    Calcium 25mg3%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

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    5139 shares
    • 550

    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

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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