10/23/2026
Homemade Dolma (Stuffed Grape Leaves)
Ingredients
For the filling:
* 1 lb ground beef or lamb
* 1 cup uncooked short-grain or medium-grain rice, rinsed
* 1 small onion, finely chopped
* 2–3 cloves garlic, minced
* ¼ cup fresh parsley, chopped
* 1–2 tbsp tomato paste
* 1 tsp salt
* ½ tsp black pepper
* ½ tsp allspice
* ½ tsp paprika
* ¼ tsp cumin
* 2 tbsp olive oil
* Juice of ½ lemon
For the dolma:
* 1 jar grape leaves, about 16 oz, drained
* 1–2 cups water or broth
* Juice of 1 lemon
* 2 tbsp olive oil
👩🍳 Instructions
1. Prepare the grape leaves:
Drain and rinse the grape leaves. Place them in hot water for about 2–3 minutes to soften. Drain and let them cool.
2. Make the filling:
In a large bowl, combine ground beef, uncooked rice, onion, garlic, parsley, tomato paste, seasonings, olive oil, and lemon juice. Mix until well combined.
3. Roll the dolma:
Place a grape leaf flat with the shiny side down. Add about 1 tablespoon of filling near the bottom center. Fold the bottom over the filling, fold in both sides, then roll tightly like a small cigar. Don’t roll too tightly because the rice will expand.
4. Prepare the pot:
Drizzle a little olive oil in the bottom of a large pot. Line the bottom with a few extra grape leaves or sliced potatoes/tomatoes to prevent sticking.
5. Arrange:
Place the dolma seam-side down in snug rows. Continue layering until all the filling is used.
6. Cook:
Pour in enough water or broth to come about halfway up the dolma. Add lemon juice and olive oil. Place a heatproof plate on top to keep the rolls from opening.
7. Simmer:
Cover and cook over low heat for 50–70 minutes, until the rice and meat are fully cooked and the grape leaves are tender.
8. Rest & serve:
Turn off the heat and let the dolma rest for 10–15 minutes before serving.
