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Dolmas- Stuffed Grape Leaves

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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. Dolmas 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

Dolmas everywhere!

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.

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 want all that hard work to unravel, literally.

Here are the step by step photos to make dolmas:

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.

So, how old could dolmas be?

Well, grape cultivation is thought to have 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.

 

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!

 


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.
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 filled with rice, onions, parsley and currents. | ethnicspoon.com
5 from 13 votes
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Dolmas

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 1/2 cups rice white
  • 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

  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.
Nutrition Facts
Dolmas
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.
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

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Reader Interactions

Comments

  1. 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!

    Reply

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    Reply

  5. 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.

    Reply

  6. 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.

    Reply

  9. 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. 🙂

    Reply

    • 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!!!

      Reply

  10. 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!

    Reply

    • 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!!!

      Reply

  14. 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

    Reply

  15. 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 😀

    Reply

  16. 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).

    Reply

    • 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.

      Reply

  18. 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.

    Reply

    • 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.

      Reply

  19. 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.

    Reply

  25. 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.

    Reply

  26. 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!

    Reply

  27. 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.

    Reply

  28. 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!

    Reply

  29. 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!

    Reply

  30. 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!

    Reply

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