How to Make Stuffed Grape Leaves: Classic Dolmas Recipe
Written by MasterClass
Last updated: Sep 18, 2022 • 2 min read
Dolmas are a common sight on any traditional mezze spread. While making dolmas may seem like an intimidating art form, they’re actually straightforward enough that it’s absolutely worth trying to make them at home—the results are usually far better than what you’d find at your average grocery store.
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What Are Dolmas?
Dolmas, also known as stuffed grape leaves, refers to the family of stuffed appetizers served across Balkan, Mediterranean, and Middle Eastern cuisines. The most familiar type of dolmas to Western palates are likely the Greek-style dolmades, Lebanese warak enab, or Turkish sarma—a mellow, spiced rice with either meat or vegetables wrapped in briny, cured grapevine leaves. Some dolma variations use stuffed vegetables (like Syrian halep dolması, which features eggplant), stuffed seafood (like Turkish stuffed mussels, midye dolma), and offal (like Armenian dalak dolması, stuffed spleen).
What Goes Into Dolmas?
Depending on where you are in the world, stuffed grape leaves feature a simple rice and onion pilaf that includes meat (usually ground beef or ground lamb), vegetables, or neither—cooked in broth until soft. Serve stuffed grape leaves with a yogurt sauce like tzatziki, tomato sauce, fresh feta, or with a healthy drizzle of olive oil.
Classic Dolmas Recipe
makes
30prep time
1 hrtotal time
2 hrcook time
1 hrIngredients
- 1
Carefully remove grape leaves from the jar, and rinse each one. Remove the stems with a paring knife, pat dry with paper towels, and set aside.
- 2
Heat olive oil in a large pot over medium heat. Add the onions, cumin, and allspice, and season with salt and pepper. Cook until the onions begin to soften and caramelize. Add the chopped herbs, and rice, and stir to combine. Sauté to lightly toast the grains of rice, 3–5 minutes.
- 3
Add in half of the broth, and bring to a boil. Reduce to low heat, cover, and cook until the rice has absorbed most of the liquid and is barely al dente, about 10 minutes. Add the lemon juice, and taste for seasoning. Stir in the toasted pine nuts and currants, if using. Remove from the heat and set aside.
- 4
To assemble the dolmas, lay each grape leaf flat on a clean cutting board or work surface. Place a horizontal spoonful of the rice mixture at the lower third of the leaf. Fold both the left and right edges over the filling, then roll from bottom to top, taking care to keep things tight. Place each finished dolma seam side down in a large, deep skillet or wide pot. Repeat with remaining grape leaves.
- 5
When the skillet is full, drizzle the assembled dolmas with olive oil and another squeeze of lemon juice, then top with the remaining broth. Bring to a simmer over low heat, cover, and let cook for 45 minutes. Add more broth or water if the tops of the dolmas begin to dry out.
- 6
Gently remove dolmas with tongs or a slotted spoon and transfer to a serving plate. Drizzle with more olive oil and lemon juice as desired, and serve at room temperature or lightly chilled.
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