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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.
Shared notes will appear here.
Everyday Cooking
Turkish
Kitchen Pace : 🕒🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Turkish meat-stuffed grape leaves (dolma) topped with garlic yogurt, served in a white bowl.
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Ingredients:

Grape leaves
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 Cooking
Prepare 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.

Kitchen Tools:

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.
 
Make it yours
  • 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.
 
At the table

My notes:

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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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