Meat-Stuffed Grape Leaves (Dolma)
A classic dish of tender grape leaves wrapped around a hearty beef and rice filling, simmered gently and served with garlic yogurt.
Servings: 4
Ingredients:
Grape leaves
- 1 lb. grape leaves, from a 2 lb jar, drained (≈16 oz)
Filling
- 1 lb. ground beef
- ½ cup rice, rinsed
- 1 onion, small, finely diced
- 2 garlic cloves, minced
- 3 tbsp tomato sauce
- 1 tbsp avocado oil
- 1 tsp salt
- ½ tsp black pepper
For cooking
- 2 cups water
- 4 tbsp tomato sauce
- 2 tbsp avocado oil
- ½ tsp salt
Method:
Start CookingPrepare the Grape Leaves
- Rinse well under cold water to remove excess brine.
- Soak in hot (not boiling) water for 10–15 minutes.
- Drain and let cool.
Make the Filling
- In a bowl, mix ground beef, rice, onion, garlic, tomato sauce, avocado oil, salt, and black pepper until combined.
Roll the Grape Leaves
- Place a grape leaf shiny side down and remove the stem.
- Add about 1 tablespoon filling near the stem end.
- Fold the sides inward and roll gently but snug (not tight, the rice will expand).
- Repeat with remaining leaves and filling.
Cook
- Line the bottom of a pot with a few extra grape leaves.
- Arrange the rolls tightly in layers, seam side down.
- In a bowl, mix water, tomato sauce, avocado oil, and salt.
- Pour over the rolls until just covered.
- Place a plate on top to keep them from opening.
- Bring to a gentle simmer and cook on low heat for 45–60 minutes.
Serve
- Turn off the heat and let rest for 15–20 minutes.
- Serve warm with plain or garlic yogurt. Bon appétit.
Notes:
From the kitchen
- Do not roll too tight — the rice needs space to expand.
- Pack the pot tightly so the rolls stay in place.
- Always place a plate on top while cooking.
- Keep heat low and steady — fast boiling can break them.
- Let rest before serving so everything settles.
- Add chopped parsley to the filling for a fresher flavor.
- Use ground lamb or a beef-lamb mix for a richer version.
- Add a pinch of paprika or allspice for depth.
- Finish with a squeeze of lemon for brightness.
- Serve warm or at room temperature with plain or garlic yogurt on the side.
- Pairs well with a simple salad or fresh herbs.
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Nutrition:
Calories: 596 kcal | Carbohydrates: 43 g | Protein: 29 g | Fat: 36 g | Saturated Fat: 10 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 83 mg | Sodium: 349 mg | Potassium: 796 mg | Fiber: 14 g | Sugar: 9 g | Vitamin A: 31327 IU | Vitamin C: 17 mg | Calcium: 459 mg | Iron: 6 mg
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Grape leaves
WHY WE LOVE IT
Their bright, lemony flavor and soft texture perfectly balance fillings of rice and herbs.
A LITTLE STORY
Grape leaves have ancient roots in the Middle East and Eastern Mediterranean, where wrapping foods in leaves was a simple, natural way to preserve meals long before refrigeration existed.
DID YOU KNOW?
Grape leaves are rich in antioxidants, fiber, and vitamins A, C, K, and B6, along with minerals like iron and calcium.