Dolmas (Stuffed Grape Leaves)
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:About four dozen
- 1pound lean ground pork
- 1pound lean ground beef
- 1large onion, finely chopped
- 2tablespoons parsley
- ⅓cup chopped fresh coriander
- 1tablespoon chopped mint
- ½cup raw rice
- Black pepper to taste
- About 5 dozen large grape leaves, preserved in brine
- 4cups beef broth or stock
- 3cups plain yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
61 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
- Step 2
Separate the grape leaves and rinse in warm water. Cut off the stems.
- Step 3
Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
- Step 4
Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
- Step 5
Serve at room temperature or cold with yogurt on the side.
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Cooking Notes
Perignon
I've made dolmathes many times and this is a fine starter recipe. I use equal parts ground beef, pork and lamb, and in place of beef stock I use my beef pho broth with all its aromatics like star anise, cinnamon and more. Spritz with fresh lemon butter as they're served and see if you have any leftovers.
Jed
I'd change the proportions quite radically: LOTS more herbs - triple or quadruple - and a one-to-one meat to rice. No need for the meat to be "lean," either.
scrow
I left out the parsley and added dill. Added a dash of allspice, cinnamon and cumin. Presoaked Arborio rice for 15 minutes. Turned out very tasty.
Decatur Sarah
This is a very bare recipe. I use lashings of dill, mint and parsley - no cilantro. Simmer the short grain rice for a few minutes, drain and add. Basmati has too long a grain to make sense. Allspice, a little cinnamon, Greek oregano… use lots of lemon and lemon. EST. I bake these in stock with lemon juice and olive oil. Delicious
Justin
As other commenters have noted, the proportions are all wrong. You need way more rice relative to meat. If the meat is lean, you need some fat. And you need salt. I would use more than a tablespoon of filling or else the grape leaves dominate too much. Also pre-boil the rice a little.
ea
1 lb each beef and lamb, 1 cup basmati. What they don’t include in the time estimate is the additional hour and a half for filling and rolling the leaves! Definitely allspice and cinnamon in mix, lots of salt, 2 cups beef broth and a splash of lemon juice for the steam. No cilantro, just lots of chopped mint and parsley. Can’t have too much. Fresh ground pepper. Juice of another lemon or at least a half over top before serving. Don’t roll too tight bc rice expands when cooking.
F P
I like to add chopped dates or raisins, and as others have suggested, lemon wedges to the cooking liquid. Also add allspice and cinnamon to make it pop. Good recipe as written. Yummy.
Kris
Where do I buy grape leaves?
Jed
I'd change the proportions quite radically: LOTS more herbs - triple or quadruple - and a one-to-one meat to rice. No need for the meat to be "lean," either.
KJ
Added a bit of cinnamon, cloves and allspice. Gave it that extra ooomph. Might want extra leaves as some are torn after taking off of jar
Perignon
I've made dolmathes many times and this is a fine starter recipe. I use equal parts ground beef, pork and lamb, and in place of beef stock I use my beef pho broth with all its aromatics like star anise, cinnamon and more. Spritz with fresh lemon butter as they're served and see if you have any leftovers.
Monica D
Nice, simple recipe, but to me it lacked some flavor, a certain creaminess that was missing from the filling. Will perhaps add some yogurt next time and see what happens.
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