Dolma: Turkish Stuffed Grape Leaves
Dolma means stuffed in Turkish and this is exactly what you’re getting with this famous Turkish dish. Vine leaves or cabbage leaves (lahana dolması) are stuffed with a delicious mixture of ground beef, spices, and a little rice, then cooked in tomato paste. Simply delicious!
Enjoy this traditional dolma recipe by Chef Feyza Kirmaci!
Dolma: Turkish Stuffed Grape Leaves
This is a delicious recipe for one of Turkey's most famous dishes: dolma. This recipe is for a meat-based dolma made with ground beef.
Ingredients
- 80 grape leaves in brine rinsed and drained
For the Stuffing:
- 14 oz of ground beef
- 1 ½ cups rice
- 2 medium onions grated
- 2 medium tomatoes grated
- 1 tbsp tomato paste
- ½ cup sunflower oil
- ½ tsp red pepper flakes
- 1 tsp dried mint
- ¼ tsp black pepper
- ¼ tsp cumin
- ½ tsp salt
For the Sauce:
- 1 tbsp tomato paste
- 2-3 cups water
Instructions
Prepare the Filling:
- Combine the ground beef, rice, onions, tomatoes, tomato paste, sunflower oil, red pepper flakes, dried mint, black pepper, cumin, and salt in a large bowl. Mix thoroughly.
Prepare the Dolma:
- Trim the woody stems from the grape leaves, ensuring the leaves remain intact. Place shiny side down on a clean surface.
- Place about one or half a tablespoon of the prepared filling in the center of each grape leaf, adjusting the amount based on leaf size.
- Fold the stem side over the filling, then fold the right and left edges over the stem side, and roll it up slightly firm. Repeat until all leaves are filled.
- Place the stuffed grape leaves in layers neatly and tightly in a large pot.
- Place extra open leaves over the dolma to cover them.
- In a small bowl, mix the tomato paste with 2-3 cups of water. Pour this mixture over the dolma until they are completely covered.
- Place a small heatproof plate on top of the dolmas to prevent movement during cooking. Cover the pot with a lid.
- Cook on medium heat until the water comes to a boil, then reduce the heat to low and continue cooking for about 1 hour or until most of the water is absorbed. Allow the dolmas to rest for 10-15 minutes after cooking.
- Serve warm or at room temperature, accompanied by plain yogurt.
Notes
Tried this recipe?Let us know how it was!
Related: Karnıyarık: Turkish Stuffed Eggplant
Related: Turkish Anchovy (Hamsi)
Related: Turkish Köfte Recipe
Related: Stuffed Eggplant with Chickpeas
Related: Papoutsakia
